Pasta Fagioli
In this episode, we’re diving into a beloved Italian classic: pasta fagioli! This delightful dish straddles the line between stew and soup, making it the perfect meal for ultimate coziness. We start by browning some Italian sausage in olive oil, then add fragrant onions and garlic to create a warm base. Toss in hearty vegetables, diced tomatoes, and black-eyed peas, letting everything simmer together until the flavors meld beautifully. Finally, get that short pasta in there, and serve it up with freshly grated Parmesan and crusty ciabatta for dunking. Each spoonful is packed with savory goodness that warms the soul. It’s an ideal recipe to whip up after the kids return from school or practice, filling the house with irresistible aromas. Trust us, once you try this pasta fagioli, you'll want to work it into your weekly dinner rotation!Visit my Amazon storefront to pick up Soup Making Essentials!
Equipment
- Heavy-bottomed soup pot
- Wooden spoon
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Can Opener
- Garlic press (optional, for mincing garlic)
- Grater (for parmesan cheese)
- Ladle (for serving)
- Soup bowls
- Tongs (optional, for handling pasta)
- Bread knife (for slicing bread)
Ingredients
- 1 1/2 pounds Italian sausage sweet mild or spicy
- 1-2 tablespoons olive oil
- 1 red onion diced
- Pinch of red chili flakes
- 1 6- ounce can tomato paste
- 6 cloves of garlic minced
- 1 teaspoon dried oregano
- 2-3 sprigs fresh lemon thyme
- 3 celery ribs diced
- 3-4 carrots diced
- 1 15- ounce can diced tomatoes in juice
- 1 15- ounce can black eyed peas drained
- 8 cups chicken bone broth low sodium, if possible
- Kosher salt & black pepper to taste
- 6-8 ounces cooked short pasta roughly 3 cups cooked(ditalini or cavatelli work well)
- Freshly grated parmesan cheese to top
- Crusty ciabatta bread for dunking
Instructions
- In a heavy bottom soup pot, brown the sausage in olive oil over medium to medium-high heat.
- Add onions and red chili flakes. Sweat the onions 2-3 minutes, then add the tomato paste and fresh garlic.
- Add herbs, celery, and carrots. Cook 2-3 minutes.
- Add the tomatoes, juice and all. The pan should sizzle, and deglazing should happen immediately. Add black-eyed peas and chicken broth. Season with salt and pepper to taste.
- Scrape the bottom of a pan with a wooden spoon. Simmer the soup 25-30 minutes, then add cooked pasta. Simmer 5 minutes. Serve
- Grate parmesan cheese over top and dip crusty, warm bread in the broth. Enjoy!
Notes
