Pasta e Fagioli Soup Recipe

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground Italian sausage and cook without moving for about one minute. Crumble it using a wooden spoon and continue cooking until browned, 3-5 minutes. Drain excess fat.

Move the cooked sausage to one side of the pot, add the onion and garlic to the other half, and cook for 1-2 minutes, stirring occasionally, until the onion is tender.

Add chopped carrots, celery, and diced tomatoes. Stir and cook until tender, 4-5 minutes.

Add basil, Italian seasoning, thyme, rosemary, tomato sauce, chicken broth, and drained and rinsed beans. Season with ½ teaspoon each salt and pepper.

Bring to a boil, and reduce the heat to a simmer. Cover and cook for 10-15 minutes or until the vegetables are tender. If needed, add more water, one cup at a time.

In a separate pot, add water and bring to a boil over medium-high heat. Season with salt. Cook pasta according to package instructions. Drain well and toss with a bit of olive oil. Set aside.

Once vegetables are tender, stir in pasta until heated through.

Garnish with parsley and grated parmesan cheese if desired.