Ingredients with Measurements:
- 1 lb. Italian sausage, casings removed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (28 oz.) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1 cup small pasta, such as ditalini or elbow macaroni
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Salt and pepper, to taste
- Parmesan cheese, grated, for serving
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Cheese grater
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a wooden spoon or spatula, until browned and cooked through, about 8-10 minutes. Remove the sausage from the pot and set aside.
2. In the same pot, add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
3. Add the diced tomatoes, chicken broth, cannellini beans, oregano, basil, and cooked sausage to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are soft and the flavors have melded together.
5. Add the pasta to the pot and cook for an additional 10-12 minutes, or until the pasta is tender.
6. Season the soup with salt and pepper to taste.
7. Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of Italian sausage.
- Great Northern beans or kidney beans can be used instead of cannellini beans.
- Any small pasta can be used in place of ditalini or elbow macaroni.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of red wine to the soup for extra flavor.
Tips and tricks:
- To save time, chop the vegetables and measure out the other ingredients while the sausage is cooking.
- If the soup is too thick, add more chicken broth or water to thin it out.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with grated Parmesan cheese and chopped fresh parsley.
Garnishes:
- Grated Parmesan cheese
- Chopped fresh parsley
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the sausage is cooked through before adding it to the soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
- Pasta e fagioli, which means "pasta and beans" in Italian, is a traditional Italian soup that dates back to the 19th century. It was originally a peasant dish made with inexpensive ingredients like beans and pasta.
Flavor profiles:
- Savory
- Hearty
- Comforting
Serving suggestions:
- Serve the soup hot with garlic bread and a Caesar salad for a complete meal.
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Region: Italian