Name: Hearty Pasta e Fagioli Recipe
Cook time: 45 min
Total time: 45 min
Ingredients: 1 lb spicy chicken sausages in casing; 1 1/2 cups mirepoix (chopped celery, carrot, and onion); 3 cloves garlic, minced; 1 1/2 teaspoons ground oregano; 1/2 teaspoon salt; 1 bay leaf; 1 28-ounce can San Marzano tomatoes, crushed; 1 14-ounce can cannellini beans, drained and pureed; 28 ounces chicken broth; 1 lb small pasta (orecchiette)

This pasta fagioli recipe offers a delightful twist on a classic Italian comfort food, making it accessible for any home cook. Featuring spicy chicken sausage, a creamy cannellini bean puree, and the sweet depth of San Marzano tomatoes, this dish is both hearty and incredibly satisfying. Perfect for a chilly evening or any time you crave a soul-warming meal, this pasta fagioli comes together with surprising ease. The combination of tender pasta, savory sausage, and rich broth creates a symphony of flavors that will have everyone asking for seconds.

⏱ Time: 45 min

👥 Servings: 6-8

📊 Level: Medium

🥗 10 ingredients

Hearty Pasta e Fagioli Recipe

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Cook Time 45

Total Time 45

Servings: 8

Course: Soup

Cuisine: Italian

Ingredients Method Notes

Ingredients

1 lb spicy chicken sausages in casing
1 1/2 cups mirepoix (chopped celery, carrot, and onion)
3 cloves garlic, minced
1 1/2 teaspoons ground oregano
1/2 teaspoon salt
1 bay leaf
1 28-ounce can San Marzano tomatoes, crushed
1 14-ounce can cannellini beans, drained and pureed
28 ounces chicken broth
1 lb small pasta (orecchiette)

Method

Remove the chicken sausage from its casing. In a large pot, brown the sausage over medium-high heat. Drain excess grease and set aside.
Crush the San Marzano tomatoes and their sauce in a food processor. Drain and puree the cannellini beans until smooth (refill can with water to help). Set both aside.
In the same pot, sauté the mirepoix, minced garlic, oregano, salt, and bay leaf with a little olive oil until soft. Add the crushed tomatoes, pureed beans, and chicken broth. Simmer for 20 minutes.
Add the small pasta to the pot. Continue to simmer for another 20 minutes, or until the pasta is cooked through and the sauce has reduced. Stir in the baby spinach and the cooked chicken sausage.
If the sauce is too thick, add a little water or broth to reach your desired consistency before serving. Top with your favorite cheese if desired.
Save some for lunch tomorrow – this pasta e fagioli makes awesome leftovers!

Notes

– Use spicy chicken sausage for an extra kick, or mild if preferred.
– Ensure the cannellini bean puree is very smooth for a creamy sauce base.
– Adjust pasta cooking time based on your preferred al dente level.