It looks like I was a little stingy with the soup in this picture. I wasn't. We all had seconds and we enjoyed leftovers the next day. This soup is DELICIOUS.
This recipe was very pleasing to my 5 year old. She asked for "more, please" which is always a good sign.
Pasta e Fagioli
adapted from Cooking Light
- 1 Tbsp olive oil
- 10 oz turkey sausage, casings removed. I cooked the whole 20 oz package and used half for this recipe and then put the other half in the freezer for a future meal.
- 4 cloves garlic, minced
- 1 cup water
- 16 - 24 oz homemade chicken stock, or store-bought. If 16 oz makes the soup too thick for you, add more until you get to your desired consistency.
- 1 cup roasted tomato sauce, or your favorite brand
- 1 cup uncooked small pasta, such as seashell, but I used orzo because that was in my pantry.
- ½ cup grated Romano or Parmesan cheese, divided
- 1 ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp pepper
- 2 cans (15 oz) cannellini or white beans, drained
In a large soup pot, heat the olive oil over medium-high heat. Add the sausage and garlic and cook until sausage is no longer pink. Stir and break up the sausage into bite-sized pieces as you cook.
Add the water, stock and tomato sauce and bring to a boil.
Add the pasta, ¼ cup cheese, oregano, salt, pepper and beans. Bring to a boil and then reduce heat to a simmer for about 8 minutes until the pasta is cooked.
Top with remainder of cheese to serve.
Goes well with a salad, homemade applesauce and homemade bread.
Side note: Next time I make this soup, I am going to add more stock. I used 2 cups and the orzo really soaked it up. My soup had a very thick consistency. Regardless, it was delicious, but I made a note to myself to add more stock next time.
Print this recipe.
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