The colder weather is slowly arriving. There is nothing better than sitting down to dinner with a warm bowl of soup on a chilly night. Pasta Fagioli is a great soup to warm you up. Many people love eating this at a popular chain restaurant, I know I do. But why not make a version of it at home? This recipe is amazing! It’s as good, if not better than what you get at Olive Garden and it doesn’t take that much time to make. This recipe makes a large amount of soup. I would suggest freezing the leftovers, that way you have Pasta Fagioli when you want it.
- 2 tablespoons butter, divided
- 1 package sweet Italian sausage, casings removed
- ½ large (or 1 medium) onion, finely chopped
- 4 cloves garlic, minced
- 4 carrots, thinly sliced
- 4 stalks celery, thinly sliced
- 28 oz. can diced tomatoes
- 1 can red kidney beans, drained and rinsed
- 1 can white cannelini beans, drained and rinsed
- 58 oz. beef broth
- 28 oz. can tomato sauce (add more if it’s still to beefy tasting)
- 2 teaspoons dried parsley
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- 4 oz. (1 Cup) small dry pasta
- In a large stockpot over medium heat, melt 1 tablespoon of the butter. Once melted, add the sausage, crumbling it as it cooks. Using a slotted spoon, remove sausage from pot and discard any grease that remains.
- Melt remaining 1 tablespoon of butter in the same pot. Add the onion, garlic, carrot, and celery. Saute over medium heat until the vegetables are soft, about 8 minutes. Carefully add the cooked sausage back into the pot. Add the can of diced tomatoes (do not drain), stir, and simmer for 10 minutes.
- Stir in the beans, and add the beef broth and tomato sauce. Stir in all of the seasonings. Turn the heat to high and bring the soup to a boil. Once boiling, turn heat to low, cover, and simmer for at least 30 minutes.
- Add the dry pasta and continue to simmer on low for another 30 minutes.
Source: Pennies on a Platter