Hearty Pasta e Fagioli Recipe
Hearty pasta fagioli features spicy chicken sausages and a savory mirepoix base for a comforting and flavorful Italian-filling Italian-flavorful Italian classic Italian classic Italian classic.
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)
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.