Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.1 tablespoon olive oil, 1 pound Italian sausage (mild or hot), casings removed
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.1 large yellow onion, chopped, 2 medium carrots, peeled and chopped, 2 stalks celery, chopped
- Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until the garlic is fragrant.4 cloves garlic, minced, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes
- Pour in the crushed tomatoes, and add the rinsed and drained cannellini beans and kidney beans. Stir everything together.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can cannellini beans, rinsed and drained, 1 (15 ounce) can kidney beans, rinsed and drained
- Pour in the chicken broth or vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld.4 cups chicken broth or vegetable broth
- Increase the heat to medium-high and bring the soup back to a gentle boil. Add the ditalini pasta and cook according to package directions, or until al dente. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.1 cup ditalini pasta or other small pasta shape
- Return the cooked sausage to the pot. Season the pasta fagioli with salt and freshly ground black pepper to your taste. Ladle the hot soup into bowls, garnish generously with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately with crusty bread for dipping.1 pound Italian sausage (mild or hot), casings removed, to taste Salt and freshly ground black pepper, Freshly grated Parmesan cheese, for serving, Fresh parsley, chopped, for serving, Crusty bread, for serving
Notes
Leftover pasta fagioli can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup in a saucepan over low heat, stirring occasionally, until heated through. If the soup has become too thick, you can add a splash of broth or water to reach your desired consistency. For longer storage, pasta fagioli can be frozen in freezer-safe containers or bags for up to 2-3 months. Ensure the soup has cooled completely before freezing. When ready to enjoy, thaw it in the refrigerator overnight and then reheat as directed above.
