Italian Pasta Fagioli Soup (Recipe for Printing)

Delicious Italian soup with sausage, beans, pasta, hearty greens, and tomatoes for a rich, flavorful meal.

# What You Need:

→ Main

01 - 1 tablespoon olive oil
02 - 1 pound Italian sausage
03 - 1 cup chopped onion
04 - 1 cup diced celery (about 2 stalks)
05 - 1 cup diced carrots
06 - 4 cloves garlic, minced
07 - 4 cups chicken stock
08 - 1 1/2 cups water
09 - 2 teaspoons chicken base or 2 bouillon cubes
10 - 1 tablespoon dried basil
11 - 2 tablespoons dried parsley
12 - 1/2 teaspoon black pepper
13 - 1 bay leaf (optional)
14 - 1 parmesan rind (optional)
15 - 1 can (15 ounces) diced tomatoes
16 - 1 cup ditalini pasta
17 - 1 can (15 ounces) cannellini beans, drained and rinsed
18 - 3 to 4 cups shredded greens (Swiss chard, kale, escarole, or 1 package frozen spinach)
19 - Salt and pepper, to taste

→ Garnish

20 - Shredded or shaved parmesan cheese

# How to Make It:

01 - In a large pot, heat olive oil over medium-high heat. Add Italian sausage and cook, breaking into small pieces, until browned.
02 - Add chopped onion, celery, and carrots. Cook for 5 minutes, stirring often, until vegetables begin to soften.
03 - Stir in minced garlic and cook for about 1 minute until fragrant.
04 - Pour in chicken stock and water. Add chicken base or bouillon cubes, dried basil, dried parsley, black pepper, bay leaf, parmesan rind if using, and diced tomatoes with their juices.
05 - Bring to a boil. Stir in ditalini pasta and cannellini beans. Reduce heat to a simmer and cook, uncovered, for about 12 minutes, stirring frequently, until pasta is al dente.
06 - Add shredded greens and simmer for another 8 to 10 minutes. Taste and adjust salt and pepper as needed.
07 - Ladle into bowls and garnish generously with shredded or shaved parmesan cheese.

# Extra Tips:

01 - To reduce spiciness, substitute half of the sausage with ground beef or use sweet Italian sausage.
02 - Store leftovers in an airtight container in the refrigerator for up to 5 days.
03 - Portions may be frozen for up to 6 months; thaw and reheat gently before serving.

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