Pasta e Fagioli with Sausage

A white bowl with pasta fagioli and sausage in it. Surrounding the bowl is a plate of bread slices, a block of Parmigiano Reggiano cheese, and a dark napkin. Everything is arranged on a wooden board.

Pasta e Fagioli with Sausage

Learn how to make a delicious spin on Pasta Fagioli made with sausage instead of pancetta. Each spoonful of this soup is filled with creamy beans, pasta, and bites of Italian sausage. It's absolutely delicious, hearty, and full of flavor!

Course Main Course, Soup

Cuisine American, Italian

Keyword pasta fagioli, pasta fagioli with sausage

Freezer Friendly Yes

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 401kcal

Ingredients

1 lb sweet Italian sausage
1 diced medium to large yellow onion
1 diced large celery rib,
5 minced garlic cloves
1 large rosemary sprig
1/8 teaspoon red pepper flakes
1 splash of dry white wine, or swap for chicken stock
1 medium to large parm rind
1 cup plum tomatoes with the juices, hand crushed into small pieces
28 oz cooked borlotti beans or cannellini beans, rinsed, drained, and divided
5 cups chicken stock
3/4 cup dry ditalini pasta
salt & black pepper to taste

Instructions

Blend half the beans. Divide 14 ounces of the rinsed and drained beans, transfer them to a blender with 1 cup of chicken stock, and blend until creamy. Set aside for later.
Brown the sausage. In a large Dutch oven, cook the sausage in 2 tablespoons of olive oil until no longer pink, using a flat wooden spoon to break the sausage into bite-sized pieces. Once the sausage is browned, remove it from the pot with a slotted spoon and transfer to a bowl lined with paper towels to absorb the excess oil. Set the sausage aside.
Saute the onion and celery. In the same pot, cook the diced onion and celery with a generous pinch of salt until soft (about 3 minutes). Add the minced garlic and cook for another 30-60 seconds. Add a splash of white wine to deglaze the pan, then add the sausage back in along with the rosemary and red pepper flakes. Cook for 1-2 minutes with the wine.
Add the stock and simmer. Then add the pureed beans, the remaining chicken stock, Parmigiano rind, crushed tomatoes, and the rest of the beans with a generous sprinkle of salt and black pepper. Partially cover and simmer for 20 minutes.
Cook the pasta. After the soup has simmered, add in the pasta and stir frequently as it cooks for about 12-15 minutes or until the pasta is fully cooked. Taste, and add more salt if needed, then serve with freshly grated Parmigiano Reggiano! Discard the parm rind and rosemary sprig once ready to serve.

Video

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