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–+ servings

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Italian
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

  • 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

  • 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

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

Mix in Tomato Paste

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

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.

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).

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.

Serve

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