Pasta E Fagioli (Pastafazool)

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Servings: 6 servings Difficulty: Advanced
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A hearty, rustic Italian soup combining tender white beans, sweet sausage, and al dente pasta in a rich tomato broth.
Pasta E Fagioli (Pastafazool recipe image
Pasta E Fagioli (Pastafazool recipe image
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Pasta E Fagioli (Pastafazool)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 1416.7

Description

Pasta e Fagioli is the ultimate comfort food, offering a perfect balance of protein, fiber, and savory flavor. This rustic Italian dish features plump white beans simmered with sweet Italian sausage, aromatic onions, and garlic until tender. The addition of crushed tomatoes and white wine creates a deep, flavorful broth that coats every piece of al dente fusilli. Fresh herbs like basil, rosemary, and oregano lift the earthy tones of the beans, while a hint of red pepper adds just enough warmth. Ideal for cold evenings or busy weeknights, this one-pot wonder is satisfying, easy to prepare, and naturally gluten-free adaptable. It’s a family favorite that tastes even better the next day.

Directions

  1. Remove casings from the sausage and crumble the meat into small pieces.
  2. Heat a deep saucepan or Dutch oven over medium-high heat and add the sausage.
  3. Cook the sausage, breaking it up with a spoon, until browned and no longer pink.
  4. If the sausage is lean and the pan is dry, add a tablespoon of olive oil.
  5. Add the chopped onion to the pan and sauté until softened and translucent, about 5 minutes.
  6. Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Pour in the white wine and let it simmer for 2 minutes to deglaze the pan.
  8. Add the canned tomatoes, bay leaf, oregano, sage, rosemary, tomato paste, red pepper flakes, and drained beans.
  9. Stir well to combine, bring the mixture to a boil, then reduce heat to low and simmer.
  10. While the soup simmers, cook the fusilli pasta in a separate pot of salted boiling water according to package directions until al dente.
  11. Drain the pasta thoroughly.
  12. Stir the drained pasta into the bean and tomato mixture in the saucepan.
  13. Remove the bay leaf and discard.
  14. Stir in the fresh parsley and basil.
  15. Gradually stir in the Parmesan cheese until melted and the soup is slightly thickened.
  16. Season with salt to taste and serve immediately.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1416.7kcal
% Daily Value *
Total Fat 82.9g128%
Saturated Fat 27.2g136%
Cholesterol 202.9mg68%
Sodium 3051.2mg128%
Total Carbohydrate 36.0g12%
Dietary Fiber 5.9g24%
Sugars 15.8g
Protein 112.5g225%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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