Pasta e Fagioli Soup
This is honestly one of our favorite fall/winter soups, and when served in a mug like yesterday, it serves as awesome supper while watching the Super-Bowl. Unfortunately I didn’t get to enjoy my share yesterday because I had other plans for the evening. I made sure to double up tonight in order to make up for missing out last night.
Every time I have a bowl full I find myself slurping the broth from the bottom of my bowl, craving more.
Traditionally Pasta e Fagioli soup has a savory tomato-based broth with plenty of hearty veggies, ground beef, beans, and, of course, pasta. Pasta e Fagioli simply means “pasta and beans” in Italian, and our version is seriously delish. As I write out the recipe, ours seems to be more of a mixture of Minestrone and Fagioli. I added a bunch more of those beloved hearty veggies. I also substituted lean turkey sausage for the beef to make it just a wee bit healthier.
You start be browning the turkey sausage with the onions and carrots. After that, you add the rest of the ingredients to the pot and let the flavors blend together for about an hour. Topping it off with little pasta and cheese.
This soup is a favorite even for those in the family who don’t particular love vegetables.
I hope you try it out and enjoy it as much as we do.
Pasta e Fagioli Soup
Ingredients:
1 Tablespoon olive oil
1/2 large yellow onion, diced
2 medium carrots, diced
1 pound lean Italian sweet Turkey Sausage, casings removed
3 Tablespoons Poultry Better Than Bouillon (or 7 chicken bouillon cubes)
2 Tablespoons Italian Seasoning
1 Tablespoon light brown sugar
1 Tablespoon garlic powder
1 Tablespoon dried minced onions
4 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons dried tarragon
7 cups water
1 (23.2-oz) can Tomato Soup
2 (14.5 oz) cans diced tomatoes
1 (14.5 oz) can green beans, drained
1 (15 oz) can sweet yellow corn, drained
1 (15 oz) can cannellini beans, drained + rinsed
1 (15 oz) can kidney beans, drained + rinsed
1 cup grated parmesan cheese
salt and pepper to taste
8 oz pasta shells or ditalini (don’t use chickpea pasta)
shredded colby jack cheese, for serving
Directions:
INSTANT POT VERSION:
Brown sausage in the instant pot using the saute function. Add all ingredients except cheese and pasta. Cook on high pressure for 10 minutes. Quick release. Place a few paper towels over the vent if it shoots out water.
CROCKPOT VERSION:
Brown sausage in a skillet. Add all ingredients except cheese and pasta to a crockpot. Cook on high for 3 to 4 hours.
STOVETOP VERSION:
In a large stock pan, add the olive oil, onion, carrots, and sausage. Saute for 4 minutes, breaking up the sausage with the back of a spoon as it cooks.
Add the bouillon, italian seasoning, brown sugar, garlic powder, dried onions, oregano, dried basil, fennel, and tarragon.
Add the water, tomato soup, tomatoes, green beans, corn, and beans. Cover the pot and cook for an hour over low heat, at a gentle simmer.
ALL METHODS:
With 15 minutes remaining, cook pasta in a separate pot 2 minutes less than package instructions. You want the pasta to be just under cooked so it doesn’t get mushy in the soup. Drain and add the pasta and parmesan to the cooked soup. Serve immediately.
