It’s been a while since I have posted a soup recipe. This one comes from our family favorites file. I came across this recipe many, many moons ago when I was a young bride, flipping through a Cooking Light magazine. Since then, I have adapted it to fit our taste buds…taking out certain ingredients and adding others. When we have overnight guests, I always plan to make this soup for them because it’s just the right amount of lightness mixed in with comfort.
I know, I know…the first thing you think of when you hear Pasta e Fagioli is that popular soup that comes from the Olive Garden. Well, I’m hear to tell y’all that this is not your typical Olive Garden Fagioli. I have never tasted their version of this soup, however, this version is chocked full with white beans and noodles. You can make this with turkey Italian sausage, regular Italian sausage, or hamburger meat. Husband Man does not like sausage so we use lean hamburger meat. Make this and serve it with a salad and some bread sticks. It’s been a staple in our household for 10 years and I hope it will become a favorite in yours as well 😉
Pasta e Fagioli
1 tbsp. olive oil
1 lb. hamburger meat or 6 oz. turkey Italian sausage or regular Italian sausage, drained
1 and 1/2 tbsp. minced garlic
1 cup water
1 (16 oz.) can chicken broth
1 (8 oz.) can tomato sauce
1 cup (4 oz.) uncooked small shaped pasta
1/2 cup grated Parmesan/Romano Cheese
1 and 1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
2 (15 oz.) cans of white or cannelloni beans, drained
1. Heat oil in a large saucepan. Add hamburger meat or sausage and saute’ for 2 minutes our until browned, stirring to crumble.
2. Add water, broth, garlic, and tomato sauce and bring to a boil.
3. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans. Bring to a boil. Cover and reduce heat. Let simmer for 8 minutes or until pasta is done.
4. Let stand for 5 minutes. Sprinkle the top with the rest of the cheese. Serve and enjoy 🙂
Recipe Source: From the cookbook, The Best of Cooking Light