Warm up with a bowl of this comforting Italian sausage and pasta soup, where savory sausage meets tender pasta and fresh vegetables in a rich, flavorful broth.

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Perfect for a cozy weeknight dinner or a chilly day, this easy-to-make recipe brings together wholesome ingredients and delicious simplicity for a satisfying meal that the whole family will love.

Ingredients

• 1 tablespoon olive oil
• 12 ounces sweet bulk Italian sausage
• 1 stalk celery, diced
• ½ yellow onion, chopped
• ¾ cup dry elbow macaroni
• ¼ cup tomato paste
• 3 cups chicken broth (or more if needed)
• ¼ teaspoon crushed red pepper flakes (adjust to taste)
• ¼ teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 3 cups chopped Swiss chard
• 1 can (15 ounces) cannellini beans, drained
• ¼ cup grated Parmigiano-Reggiano cheese (plus extra for serving)

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Instructions

Step 1: Cook the Sausage

• Heat olive oil in a skillet over medium-high heat.
• Add the Italian sausage to the hot skillet.
• Cook and stir the sausage for about 5 minutes, until it’s browned and crumbly.

Step 2: Add Vegetables

• Reduce the heat to medium.
• Add the diced celery and chopped onion to the skillet.
• Cook for about 4 to 5 minutes, or until the onions become translucent.

Step 3: Incorporate Pasta

• Add the dry elbow macaroni to the skillet.
• Stir and cook for an additional 2 minutes.

Step 4: Mix in Tomato Paste

• Stir in the tomato paste, ensuring it’s well distributed.
• Cook for about 2 to 3 minutes.

Step 5: Add Broth and Seasonings

• Pour in 3 cups of chicken broth.
• Increase the heat to high and bring the mixture to a boil.
• Stir in the crushed red pepper flakes, dried oregano, salt, and pepper.
• Reduce the heat to medium and let the soup simmer for about 5 minutes.
• Stir occasionally.
• If the soup seems too thick, add more broth.

Step 6: Prepare Swiss Chard

• Place the chopped Swiss chard in a bowl.
• Cover it with cold water and rinse to remove any grit.
• Transfer the chard to a colander to drain briefly.
• Add the Swiss chard to the soup and cook, stirring, until the leaves are wilted (about 2 to 3 minutes).

Step 7: Add Beans and Cheese

• Stir in the drained cannellini beans.
• Continue cooking and stirring until the pasta is tender (about 4 to 5 minutes).
• Remove the pot from heat and stir in the grated Parmigiano-Reggiano cheese.

Step 8: Serve

• Ladle the soup into bowls.
• Top with additional grated cheese if desired.

FAQs

Can I use a different type of sausage?

Yes, you can substitute the sweet Italian sausage with another variety, such as spicy Italian sausage or even chicken sausage, depending on your taste preference.

What if I don’t have Swiss chard?

If Swiss chard isn’t available, you can use other leafy greens like spinach, kale, or even collard greens as a substitute.

Comforting Italian Pasta Fazool

This Italian Pasta Fazool combines savory sausage, tender pasta, and hearty vegetables in a flavorful broth, topped with grated cheese for a comforting, easy-to-make meal.

Print Pin Rate

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 2

Ingredients

• ▢ 1 tbsp olive oil
• ▢ 12 ounces sweet bulk Italian sausage
• ▢ 1 stalk celery diced
• ▢ ½ yellow onion chopped
• ▢ ¾ cup dry elbow macaroni
• ▢ ¼ cup tomato paste
• ▢ 3 cups chicken broth (or more if needed)
• ▢ ¼ tsp crushed red pepper flakes (adjust to taste)
• ▢ ¼ tsp dried oregano
• ▢ Salt and freshly ground black pepper to taste
• ▢ 3 cups Swiss chard chopped
• ▢ 1 can cannellini beans, drained, (15 ounces)
• ▢ ¼ cup Parmigiano-Reggiano cheese grated, (plus extra for serving)

Instructions

Cook the Sausage

1. Heat olive oil in a skillet over medium-high heat.

   Add the Italian sausage to the hot skillet.

   Cook and stir the sausage for about 5 minutes, until it’s browned and crumbly.

Add Vegetables

1. Reduce the heat to medium.

   Add the diced celery and chopped onion to the skillet.

   Cook for about 4 to 5 minutes, or until the onions become translucent.

Incorporate Pasta

1. Add the dry elbow macaroni to the skillet.

   Stir and cook for an additional 2 minutes.

Mix in Tomato Paste

1. Stir in the tomato paste, ensuring it’s well distributed.

   Cook for about 2 to 3 minutes.

Add Broth and Seasonings

1. Pour in 3 cups of chicken broth.

   Increase the heat to high and bring the mixture to a boil.

   Stir in the crushed red pepper flakes, dried oregano, salt, and pepper.

   Reduce the heat to medium and let the soup simmer for about 5 minutes.

   Stir occasionally.

   If the soup seems too thick, add more broth.

Prepare Swiss Chard

1. Place the chopped Swiss chard in a bowl.

   Cover it with cold water and rinse to remove any grit.

   Transfer the chard to a colander to drain briefly.

   Add the Swiss chard to the soup and cook, stirring, until the leaves are wilted (about 2 to 3 minutes).

Add Beans and Cheese

1. Stir in the drained cannellini beans.

   Continue cooking and stirring until the pasta is tender (about 4 to 5 minutes).

   Remove the pot from heat and stir in the grated Parmigiano-Reggiano cheese.

Serve

1. Ladle the soup into bowls.

   Top with additional grated cheese if desired.

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