This Pasta e Fagioli soup recipe is a busy weeknight family-favorite. One online reviewer says, "This recipe is delicious! Definitely a simple, rustic, comfort food."
1 tablespoon olive oil
6 ounces hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (8-ounce) can no-salt-added tomato sauce
1 cup uncooked small seashell pasta (about 4 ounces)
1/2 cup grated Romano cheese, divided
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley (optional)
Crushed red pepper (optional)
How to Make It
Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.
I am surprised by the positive ratings on this. Mine was awful. I don't know if it was the Romano cheese or the type of Hot Italian sausage I used, but this was almost game-y tasting. But giving all the glowing reviews I might have to try again.
Loved this recipe and it's really easy. I've been avoiding soups for dinner because my boyfriend refuses to consider soup a "meal" but he really liked it and agreed it was filling. I used one can of red kidney beans and one white, also three cups of chopped fresh spinach for a little more color.
Good basic recipe, but I had to improvise given the ingredients I had on hand and added some others for flavor: 1/2 cup diced onion, 1 carrot diced, 1 stalk celery diced; 2-1/2 cups chicken broth, and a 14-1/2 oz can diced tomatoes instead of water and tomato sauce; 1-1/2 Tbsp minced, fresh oregano; hot Italian sausage istead of mild (omitted pepper flakes); and 2 cans red kidney beans. Colorful and tasty result. Even better the second day.
This was very easy to make and so delicious! I made it vegetarian, so I omitted the sausage and used vegetable broth. I also used fresh garlic and substituted one can of the white beans for kidney beans. Next time I may try adding onion or fresh veggies. This recipe is going into my regular rotation.
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