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Nutrition Facts
Serving Size 1 (300g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock 1 can cannellini beans
Calories 572
Calories from Fat 317		(55%)
Amount Per Serving		%DV
	Total Fat 35.2g	54%
	Saturated Fat 11.4g	57%
	Monounsaturated Fat 16.1g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 64mg		21%
Sodium 1604mg		66%
Potassium 826mg		23%
Total Carbohydrate 37.3g		12%
	Dietary Fiber 4.4g	17%
	Sugars 7.3g
Protein 26.8g		53%
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My Fav soup recipes

Chicagoland Chef du Jour

Pasta E Fagioli (Italian soup) with Italian Sausage

Recipe #38088 | 1 hour | 15 min prep | add private note

⁽⁵⁵⁾ RATE IT NOW Print Recipe

By: PanNan
Aug 23, 2002

A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, peeled & chopped
1 stalk celery, chopped
1 lb sweet Italian sausage link or hot Italian sausage, casing removed and crumbled (can use turkey sausage)
2 teaspoons dry oregano
1 tablespoon dry basil
1-2 teaspoon red pepper flakes, to taste
1 1/2 cups canned chopped tomatoes with juice
3-4 cups vegetable stock or chicken stock
1 can progresso cannellini beans
1 cup ditalini or small shell pasta
2 tablespoons chopped flat leaf parsley
parmesan cheese

Directions

1
Heat olive oil in a large heavy pot over medium high heat.
2
Cook onion in oil 2 minutes.
3
Stir in garlic, celery and carrots and cook for 3 minutes.
4
Add and brown crumbled sausage.
5
Add basil, oregano and red pepper.
6
Toss to coat.
7
Stir in tomatoes and stock.
8
Bring to a boil.
9
Reduce heat and simmer 30 minutes.
10
If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
11
Simmer for 6- 8 minutes or until pasta is tender.
12
Stir in parsley and serve hot with grated Parmesan cheese.

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Featured Reviews for This Recipe

From: Marie

On Nov 17, 2009

Going right into my "WOW" cookbook. Made according to recipe except left out oregano (just a preference) and used canned fire roasted tomatoes. Made with Orzo pasta and only used 3/4 cup because it seems to really multiply. Just a perfect pot of soup that I will definitely make again. Thanks so much for this super recipe!

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From: Chef #1410529

On Nov 9, 2009

Great Soup, I cant wait for leftovers later in the week. Yummo. Thanks PanNan

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From: Caryn

On Oct 19, 2002

This soup was a huge hit in our house! It is a very hearty soup bursting with flavor. The soup is also very appealing to the eye with the red, orange, white and green colors from the vegetables and beans. This soup is hearty enough to be a stew/chili as it is not loaded with broth. I doubled the recipe using hot Italian sausage and ground beef (I only had hot Italian sausage which was too much heat for the entire family). I used a couple of extra carrots and stalks of celery to beef up the vegetables. I was unable to locate cannellini beans at my grocery store so I substituted navy beans which are also white. I can't say enough about how great this soup tasted. Thank-you so much for sharing your recipe!

12 people found this review helpful

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From: Mamma Bug

On Nov 15, 2006

WOW WEEEEE!! SO GOOD! Thank you so much PanNan, we loved this! I was able to make it while feeding my 11 month old daughter. It's the first cold day in November here in Houston and I thought it would be nice to have soup...boy was I right!! Used turkey sausage and it was perfect! A million thanks, I'd give this one 10 stars if I could!!!