Pasta Fagioli Soup
My husband enjoys my version of this dish so much, he doesn’t order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own. —Brenda Thomas, Springfield, Missouri
Ingredients
- 1/2 pound Italian turkey sausage links, casings removed, crumbled
- 1 small onion, chopped
- 1-1/2 teaspoons canola oil
- 1 garlic clove, minced
- 2 cups water
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 3/4 cup uncooked elbow macaroni
- 1/4 teaspoon pepper
- 1 cup fresh spinach leaves, cut as desired
- 5 teaspoons shredded Parmesan cheese
Reviews
I sauteed the chopped medium onion
I used diced tomatoes with seasonings, made my broth with bouillon and seasoned with Italian seasonings. Tasted really good when improvised. Claudia
I had to make this soup for a project in my cooking class. In my opinion, it wasn´t very good. We had to add more noodles and tomato sauce to make it taste better. I also did not like the large chunks of tomato in the soup.
The soup was kind of bland the only thing that gave it a lot of flavors was the sausage and personally I added too many noodles
I liked this recipe. However, I would make the recipe have more liquid and add more pasta.
I made this for a project in my class, it was good. the spinach kinda took the taste away from the meal so next time we'll add shredded cheese. overall it was delicious.
I don't feel I can rate the recipe as I made so many changes with ingredients on hand and just used this as a base recipe. As long as the ingredient portions are the same, recipes tend to be fine. I doubled the recipe (we love soup) so I could freeze some. I used a can of cannellini beans and a can of garbanzo beans. I had a 15 ounce can of fire roasted dice tomatoes and one of Italian seasoned stewed tomatoes that I also used. In addition, I used 1 1/2 cups of ditalini pasta and a half bag of leftover baby spinach. I also threw in some Italian seasoning and the soup was delicious (5 stars here). The original recipe above did not not seem to have much seasoning it but what I made seemed perfect for us.
I doubled the recipe based on other reviews. I didn't have a problem with it not having enough liquid. It was good, but bland for us as written. I added some Italian seasoning and used hot sausage, but it still needed more oomph.
I made this as stated and it was dry. Pasta e Fagioli literally means pasta and beans. Traditionally it's made without meat since it was a peasant's dish and the Italian people usually had cheaper items on hand. A small pasta, cannellini beans, whole peeled tomatoes, carrots, a parmesan rind or grated parm, garlic, onions and kale or spinach, basil, possibly bay leaves and pasta water or broth if they had it. All that said, this was a good attempt at making an Americanized version but there wasn't enough broth for it to turn out as a soup. I have added meat to mine before as it adds a different level of flavor. Please don't be offended in any way by my comment. It's meant to inform only.
@Faith couple of questions: did you not have any more broth to add or what happened to your water supply? when making soup one must stir and taste occasionally, and add as necessary I.e. seasonings etc. And in this case you're cooking dry pasta in the soup and maybe not enough liquid!