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This Pasta e Fagioli Soup is the best soup ever! This one pot dish is full of veggies, beans, sausage, fresh herbs, and noodles.

Pasta e Fagioli

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Cathy Trochelman

Ingredients

  • 1 Tbsp. olive oil
  • 1 1/2 lbs. sweet Italian sausage I use Jennie-o turkey sausage
  • 2-3 large carrots finely chopped
  • 3-4 ribs of celery finely chopped
  • 1 small onion finely shopped
  • 1 green pepper finely chopped
  • 6 cloves garlic minced
  • 1 bay leaf
  • 2 sprigs fresh rosemary or 1 tsp dried
  • 3-4 sprigs fresh thyme or 1 tsp. dried
  • 3-4 sprigs fresh oregano or 1 tsp. dried
  • 1/2 tsp. kosher salt
  • 1/4 tp. pepper
  • 6 c. chicken broth
  • 1 can white beans Cannellini or Great Northern
  • 1 c. small pasta shells
  • shaved Parmesan cheese

Instructions

  1. In a large soup pot, heat the olive oil over medium-high heat.
  2. Add sausage (casings removed) and cook, stirring, until browned.
  3. Add vegetables, herbs, salt & pepper and cook until vegetables are softened (approx. 5 min).
  4. Add chicken broth, beans, and 2 c. water.
  5. Cover pot and bring soup to a boil; stir in noodles and simmer until noodles are al dente.
  6. Discard bay leaf and herb stems.
  7. Serve topped with Parmesan cheese.
  8. *Recipe adapted fro Rachel Ray