Tis the season to eat mad amounts of soup, am I right?
It dropped below 40 degrees here today in Cleveland, and all I want to do is float in a big ol’ bowl of soup.
This is my take on a clean version of Pasta E Fagioli. I made this last time when my mom was in town, sent her home with some, and she shared the goods at her sisters house, resulting in a TON of requests for the recipe- so here it goes. Short, sweet, & to the point!
I prepare my pasta on the side, for other people to add at their discretion- being a bariatric patient and all, soupy liquid and carbs just don’t mix for this tummy! You can combine or leave separate, your choice!
Thatswhatsheeats Pasta E Fagioli
1lb Italian chicken sausage
1 cup diced zucchini
1 cup diced white onion
1 cup diced carrot
1 cup diced celery
1/4 cup fresh basil, chopped
2 cloves garlic, minced
8 cups chicken bone broth
1 can white beans- great northern or something similar
1 32 oz can pureed tomato
1 tablespoon Italian seasoning
1 teaspoon red chili flake
1 cup pasta- I used orzo.
salt & pepper to taste
1. In a large soup pot or dutch oven, sauté chicken sausage with onion, zucchini, carrot, & celery, until meat is cooked through and veggies are becoming tender. Add garlic and broth.
2. Over medium low heat, bring stock to a low simmer, and add rest of ingredients. (boil pasta separately if you wish, or add to pot and cook on low).
3. Continue to simmer for at least 30 minutes, and serve with side salad or homemade garlic bread. Freeze half for later on, or use as lunch meal prep throughout the week!
As always, if you recreate this recipe, tag me on Instagram, @thatswhatsheeats.
Use the hashtag #thatswhatsheeats so I can keep up with your culinary journey!
Thanks for hanging out, friends!