Pasta Fagioli Soup Recipe
What's for dinner? Pasta Fagioli Soup is a simple, yet full-bodied, meaty soup with tons of Italian flavor! Packed with veggies, delicious AND nutritious!
Servings 6
Calories 348kcal
Ingredients
- 1 pound Italian sausage (I used mild sausage)
- 1 carrot peeled and diced
- ½ onion (I used a red onion)
- 1 stalk celery diced
- 2 cloves garlic minced
- 1 tablespoon Italian herb seasoning
- ¼ teaspoon red pepper flakes
- 1 15 oz can kidney beans drained and rinsed
- 1 14.5 oz. can fire roasted tomatoes
- 4 cups baby bok choy chopped (I recommend Jade Asian Greens Baby Shanghai Bok Choy)
- 6 cups chicken broth
- ½ cup Ditalini pasta (or use small elbow macaroni or some other small pasta shape)
Instructions
- In a large stock pot over medium heat, brown the Italian sausage, stirring occasionally. Drain and discard excess oil.
- While the sausage is cooking, prepare the vegetables: Peel and dice the carrot and onion, and dice the celery. Chop the bok choy and mince the garlic.
- Add the carrot, onion, celery, Italian herb blend and red pepper flakes to the sausage and sauté for about 5 minutes. Add the bok choy and garlic and sauté for another couple of minutes.
- Add the kidney beans, tomatoes and chicken stock. Using a wooden spoon, scrape all of the brown bits off the bottom of the pan. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.
- Add the pasta and cook for another 8-10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
- The soup is done when the pasta is al dente (firm to the bite). Serve with crusty Italian bread.
Notes
Freezing note: This soup freezes really well.
Nutrition
Calories: 348kcal | Carbohydrates: 16g | Protein: 14g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 1477mg | Potassium: 484mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5120IU | Vitamin C: 53.6mg | Calcium: 137mg | Iron: 2.4mg