Pasta e Fagioli Soup, aka 'pasta and beans,' is a traditional Italian soup using mini pasta, sausage, and vegetables in a tomato based broth. Nothing says comfort food like a brimming bowl of this classic Italian soup on a cold day!
Italian flat leaf parsley(chopped, optional garnish)
Instructions
Heat a stockpot or dutch oven to medium high heat, add olive oil and heat until shimmering.
Add the Italian sausage, allow to cook for about 1 minute, then break apart into small chunks. Continue to cook until browned, about 3-4 minutes.
Add mirepoix (onion, carrots, celery) and garlic, cook until softened, about 3-4 minutes.
Add seasoning (Italian seasoning, basil, thyme, red pepper flakes) and tomato paste, chicken and beef broth, then stir to combine.
Add tomato sauce and diced tomatoes, stir and season with salt and pepper (to taste).
Add the cannellini and red kidney beans, cover and bring to a boil. Reduce heat and simmer covered for 20 minutes, stirring occasionally.
Remove from heat and add cooked pasta to your pasta e fagioli soup directly, over portioned into serving bowls with the pasta fagioli served over the cooked noodles.
Garnish with grated Parmesan cheese and/or chopped parsley, if desired.