Pasta E Fagioli Texas Style
Get ready to experience a bold and hearty fusion with Pasta e Fagioli Texas Style, where Italian comfort food meets the smoky and spicy flavors of the Lone Star State. This recipe takes the traditional pasta and bean soup to new heights with smoked sausage, jalapeño peppers, and a rich blend of smoked paprika, cumin, and chili powder. Perfect for cozy weeknight dinners, this one-pot meal is simmered to perfection with tender ditalini pasta and a medley of cannellini and kidney beans, all enveloped in a savory tomato-broth base. Serve it with shredded cheddar cheese, fresh green onions, and a side of cornbread for a Tex-Mex inspired twist that is sure to delight. With just 15 minutes of prep and customizable toppings like fresh spinach, it’s a quick, easy, and delicious way to satisfy your cravings for robust, Southwestern flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium jalapeño, seeded and diced
- 1 cup smoked sausage, sliced into rounds
- 15 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1.5 cups dry ditalini pasta
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups fresh spinach (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup shredded cheddar cheese (for topping, optional)
- 0.25 cup sliced green onions (for topping, optional)
- cornbread (optional, recommended for serving)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and diced jalapeño, cooking for another 1-2 minutes until fragrant.
Add the smoked sausage and cook until lightly browned, about 3-4 minutes.
Pour in the canned diced tomatoes (with their juice), kidney beans, and cannellini beans, stirring to combine.
Add the chicken broth, smoked paprika, cumin, and chili powder. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and let it cook for 15 minutes, allowing the flavors to meld.
Add the ditalini pasta to the pot and simmer for another 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
If using spinach, stir it in during the last 2-3 minutes of cooking, allowing it to wilt.
Season the soup with salt and black pepper to taste.
Serve hot, topped with shredded cheddar cheese and sliced green onions if desired. Pair with cornbread for a Texan twist on this classic Italian dish.
Nutrition Facts
Calories |
3900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 6122 mg | 266% | |
| Total Carbohydrate | 462.7 g | 168% | |
| Dietary Fiber | 68.3 g | 244% | |
| Total Sugars | 44.5 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1705 mg | 131% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 5870 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
