Amy’s Italian Pasta Fagioli

My famous Italian Pasta Fagioli.
The best way to start the week in January!!

Hey guys. This cold winter night has me craving my Italian Pasta Fagioli. It is delicious and really warms the body and soul on a cold January night. It is pretty easy to make and also quite affordable to make as well. I thought I would share the recipe with you.

Italian Pasta Fagioli Ingredients

  • 1 large yellow onion finely chopped
  • 8 minced cloves of garlic
  • 1/2 cup of chopped Italian parsley
  • 8 small carrots pealed and chopped to 1/4″ size
  • 4 stalks of celery finally chopped
  • 1 pound of Italian sausage
  • 1 pound of ground pork
  • 2 can of kidney beans rinsed
  • 2 cans of diced tomatoes
  • 1 large can of stewed tomatoes
  • 2 1 quart cartons of chicken broth
  • 1 16 ounce box of whole wheat elbow macaroni pasta
  • 4 large dashes or Worcestershire
  • cayenne pepper or smoked paprika to your taste (small palm full)
  • 1 palm full of dried basil (awakened)
  • 1 palm full of dried oregano (awakened)
  • 1/4 cup of brown sugar
  • 1 cup of Fess Parker Chardonnay (or your favorite)

How to make Italian Pasta Fagioli

  1. Brown the Italian sausage in your cast iron dutch oven. Once cooked remove from pan and place on paper towel lined plate.
  2. Drain most of the sausage fat and then add a figure eight of extra virgin olive oil. Throw in one pat of unsalted butter and let it melt. Then add the celery and onion and stir till they become translucent. Then add your awaked spices and the garlic. Stir until it becomes aromatic.
  3. Add the cup of wine to deglaze the bottom of the pan. Be sure to scrape all of the little bits off of the bottom. Those bits, or fond, equal flavor.
  4. Next add the chicken broth and bring up to medium heat.
  5. Once warmed up, add reserved meat as well as all of the canned vegetables.
  6. Cover and bring to a boil. After it comes to a boil reduce heat to a simmer for 45 minutes.
  7. After the time is up, turn off the heat and add the parsley and brown sugar.
  8. Finally, cook the pasta to al dente in a different pot. Make sure the water is salted like the sea.
  9. When the pasta is done add it to the soup. Cover the pot and let it sit for 15 minutes.
  10. Serve into bowls and a little bit of parsley on top of each one. Enjoy.

Closing Thoughts

This soup takes the cold right out of winter and if you make sure to keep the pasta al dente it freezes super well. Double up your Ziploc gallon freezer bags and you have 2 extra meals for those super long weeks ahead. It’s so great to just pull out, thaw and serve! You can let it sit out all day and warm or throw it in the insta pot on 3 minutes right when you get home and WALLA’ dinner!

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Amy’s Italian Pasta Fagioli

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