Pasta e Fagioli with Sausage

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This hearty and soup eats more like a comfort food entree. It's fabulous to make ahead of time and have on hand for busy days and nights.

Prep Time10

Cook Time30

Total Time40

Course: entree

Cuisine: Italian

Keyword: orzo e fagioli, pasta e fagioli

Servings: qts

Calories: 462kcal

In a medium pot of boiling water, cook the pasta according to the directions. Drain and set aside.
½ cup orzo
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.
½ pound Italian sausage
In the same stock pot over medium high heat, add the onion, carrots, celery, and garlic. Sauté for 5 to 6 minutes or until the onions are translucent and the vegetables begin to soften. Add the oregano, basil and thyme. Sauté for 30 seconds.
1 medium onion, diced, 2 carrots, peeled and diced, 2 celery stalks, diced, 2 garlic cloves, minced, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon dried thyme
Add the chicken stock, diced tomatoes, and cannellini beans along with the cooked Italian sausage. Bring to a boil then reduce to a simmer and cook for 10 minutes.
4 cups reduced sodium chicken stock, 1 15-ounce can fire roasted diced tomatoes, 1 15-ounce can cannellini beans, drained
Stir in the cooked pasta and heat for another minute.
Season to taste with salt and pepper.
Salt and pepper to taste
Spoon soup into bowls and sprinkle with Parmesan cheese.
Grated Parmesan cheese for serving

The soup can be prepared, cooled and refrigerated for up to 5 days or frozen for up to 1 month.