Pasta Fagioli Soup
My husband enjoys my version of this dish so much that 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 used some sweet Italian sausage and added some salt to the recipe. Otherwise, made it as directed and it was so good! First truly cold day in my part of Georgia and this hit the spot! DH put some hot sauce on his, but he does that to practically everything. Nourishing and tasty!
I just made this soup with ALL the ingredients as in the recipe and IT WAS DELICIOUS!!!
Sorry this is NOT Pasta Fagioli aka Pasta Fazul or Pastafazool! No I did not make this Recipe ! In Translation of the name it is "Pasta & Beans" NO Meat as this was used during the Lenten Season esp on Fridays & for some Italians like my Mom's family that grew up dirt poor this was sometimes the only thing that they could afford like Polenta back in the day! I am Italian, Mom from the North in Caprille, & Dad from the Southern part of the Boot, hence using Both names of this meal.
Hi Teri, your soup sounds best. How about sharing the recipe you use I would appreciate it. Thanks in advance.
As another reviewer noted, this recipe is NOT pastafazool as I have had it in my Italian family. It was originally meant as a soup for Fridays as years ago if you were Catholic you had to abstain from eating meat. So, there was no meat in our pastafazool. We cooked our own beans and used the liquid they cooked in as a part of the soup. We made tomato gravy (sauce) that had onions, garlic, crushed tomatoes, parsley, and Romano cheese. Then we added some dried cayenne peppers crushed. Lots and lots of flavor without a lot of ingredients. I still make it today (on Fridays or any other day) the same way my great-grandmother, grandmother, and mother made it. Growing up, it was my favorite Italian meal.
As an Italian, I must object to the blandness of this recipe. I am fine if you want to call it soup, but please, you can't use the Italian staple name of Pasta e Fagioli. Just call it turkey pasta and beans, or something long those lines.
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