Description
This hearty and soup eats more like a comfort food entree. Pasta e Fagioli, loaded with sausage, vegetables, and pasta, is fabulous to make ahead of time and have on hand for busy days and nights.Â
Ingredients
Scale
- ½ cup orzo
- ½ pound Italian sausage
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 4 cups reduced sodium chicken stock
- 1 (15-ounce) can fire roasted diced tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 (15-ounce) can cannellini beans, drained
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a medium pot of boiling water, cook the pasta according to the directions. Drain and set aside.
- Heat a large stock pot to medium high heat and add the Italian sausage. Cook for 6 to 8 minutes breaking the sausage into small pieces as it cooks. When browned and cooked through, remove from the pot and set aside.
- In the same stock pot over medium high heat, add the onion, carrots, celery, and garlic. Saute for 5 to 6 minutes or until the onions are translucent and the vegetables begin to soften.
- Add the chicken stock, diced tomatoes, oregano, basil, thyme, and cannellini beans along with the cooked Italian sausage. Bring to a boil then reduce to a simmer and cook for 10 minutes.
- Stir in the cooked pasta and heat for another minute.
- Season to taste with salt and pepper.
- Spoon soup into bowls and sprinkle with Parmesan cheese.
Notes
The soup can be prepared, cooled and refrigerated for up to 5 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: entree
- Method: saute and simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 462
- Sugar: 6.4 g
- Sodium: 524 mg
- Fat: 11.6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 61.4 g
- Fiber: 19.8 g
- Protein: 28.2 g
- Cholesterol: 32 mg