Rating: 4.5 stars
24 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 2
  • 5 star values: 17

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."

Recipe by Cooking Light October 2000

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Credit: Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

353 calories; calories from fat 26%; fat 10.2g; saturated fat 3.1g; mono fat 4.1g; poly fat 2.3g; protein 20.5g; carbohydrates 45.6g; fiber 4.5g; cholesterol 34mg; iron 4.5mg; sodium 742mg; calcium 177mg.
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