Spicy Pasta Fagioli
Cozy up with a bowl of Spicy Pasta Fagioli, a bold and hearty Italian-inspired soup that’s brimming with flavor and comfort. This one-pot wonder combines tender ditalini pasta, savory ground Italian sausage, and a medley of hearty beans in a fragrant tomato broth, seasoned with oregano, basil, and a kick of crushed red pepper flakes. Perfect for chilly evenings, this recipe comes together in just 45 minutes and serves as a complete, satisfying meal on its own. Finish with a sprinkle of fresh parsley and Parmesan cheese for a restaurant-worthy presentation, or pair it with a side of crusty bread for the ultimate comforting experience. Rich, spicy, and utterly delicious, this Pasta Fagioli will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced carrot
- 2 stalks, diced celery
- 4 cloves, minced garlic
- 0.5 teaspoons crushed red pepper flakes
- 0.5 pounds ground Italian sausage (spicy or sweet)
- 1 14.5-ounce can, undrained canned diced tomatoes
- 1 15-ounce can, drained and rinsed canned cannellini beans
- 1 15-ounce can, drained and rinsed canned red kidney beans
- 6 cups chicken broth
- 1 teaspoons dried oregano
- 1 teaspoons dried basil
- 0.5 teaspoons dried thyme
- 1.5 cups uncooked ditalini pasta
- 2 tablespoons, chopped (optional) fresh parsley
- to taste salt
- to taste black pepper
- for garnish (optional) Parmesan cheese
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and crushed red pepper flakes. Cook for 1 minute until fragrant.
Add the ground Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (about 6-8 minutes). Drain any excess fat if necessary.
Stir in the canned diced tomatoes (with their liquid), cannellini beans, and red kidney beans.
Pour in the chicken broth and bring the mixture to a boil.
Add the dried oregano, basil, and thyme. Reduce heat to medium-low and simmer for 15 minutes, allowing the flavors to meld.
Meanwhile, cook the ditalini pasta in a separate pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
Season the soup with salt and black pepper to taste. Stir in the cooked pasta.
Let the soup simmer for an additional 2-3 minutes to ensure everything is well combined and heated through.
Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
3376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 10432 mg | 454% | |
| Total Carbohydrate | 436.3 g | 159% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 32.3 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1041 mg | 80% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 6028 mg | 128% | |
*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.
