Pasta e Fagioli Soup Recipe

Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian or pork sausage
- 1 yellow onion (diced)
- 2 carrots (chopped)
- 2 ribs celery (chopped)
- 4 cloves garlic (minced)
- Kosher salt and freshly ground black pepper (to taste)
- 5 cups low-sodium chicken broth (or beef broth)
- 15 ounces great Northern beans (drained and rinsed (1 can))
- 15 ounces kidney beans (drained and rinsed (1 can))
- 15 ounces diced tomatoes (1 can)
- 8 ounces tomato sauce (1 can)
- 2 teaspoons Italian seasoning
- 2 sprigs fresh rosemary
- 1½ cups dry ditalini pasta
- Grated Parmesan cheese (optional, for garnish)
- Fresh parsley (optional, for garnish)
Instructions
- 1
Cook
- 2
In a large Dutch oven set over medium heat, heat the oil until shimmering. Add the sausage and cook until browned, about 5 minutes, breaking it up with a wooden spoon.
5 min - 3
Stir in the onion, carrots, and celery and cook until slightly softened, about 5 minutes.
5 min - 4
Boil
- 5
Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper, then add in the beans, diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and rosemary. Bring to a boil, then stir in the ditalini.
- 6
Cook
- 7
Reduce heat to medium and cook for 8-10 minutes, or until pasta is al dente. Taste and adjust seasoning if necessary. Remove the rosemary and discard.
10 min - 8
Serve garnished with Parmesan and parsley.
Nutrition
Per serving (based on 8 servings)

