Pasta Fagioli

4.12 from 52 votes

Savory, meaty and rich -- just like you've imagined. A perfect meal for chilly weather.

Course Main Course

Cuisine American, Italian

Keyword bean soup, cannellini beans, italian sausage, pasta, soup

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 550.2kcal

½ pound small pasta such as ditalini, orzo, macaroni or pastina
1 medium onion peeled, diced
2 medium carrots peeled, diced
2 medium stalks celery diced
5 large cloves garlic minced
2 tablespoons olive oil
4 ounces pancetta finely diced
1 pound Italian sausage I used hot and spicy variety, remove the casings and cut into chunks
14 ounces diced tomatoes in their juice
30 ounces cannellini beans
3 cups chicken stock from rotisserie chicken or low-sodium broth
½ teaspoon crushed red pepper
2 bay leaves
1 teaspoon dried oregano
parmesan cheese rind optional
2 tablespoons butter
3 tablespoons Italian parsley chopped

In a large dutch oven heat 2 tablespoons olive oil over medium heat and add the 5 large cloves garlic. Sweat the garlic until fragrant and translucent, but don't brown it.
Increase the heat to medium-high and add 4 ounces pancetta. Cook for one minute, stirring occasionally, then add 1 pound Italian sausage and cook, stirring occasionally, until the sausage has browned.
Add 1 medium onion, 2 medium carrots, 2 medium stalks celeryand sauté until the vegetables are tender.
Add 14 ounces diced tomatoes in their juice, 30 ounces cannellini beans (including the liquid) and 3 cups chicken stock from rotisserie chicken. Stir to combine. Add 1 teaspoon dried oregano, 2 bay leaves, ½ teaspoon crushed red pepper and parmesan cheese rind (if using). Stir, then cover with a tight-fitting lid, bring the pot to a low simmer and cook for 20 minutes.
While the soup is simmering, cook ½ pound small pasta to al dente, according to the package directions. Drain the pasta and rinse with cold water to stop the cooking. Set aside.
Taste the soup and adjust seasonings as needed according to your tastes.

Remove the bay leaves and parmesan rind and discard. Stir in 2 tablespoons butter and 3 tablespoons Italian parsley.
Spoon about ½ cup of cooked pasta into a bowl. Spoon 2-3 ladles of soup over the pasta. Garnish with extra parmesan cheese and Italian parsley. Enjoy!