Pasta e Fagioli with Isernio’s Italian Chicken Sausage
Ingredients
- 1lb Isernio’s Italian Chicken Sausage (casings removed if using links)
- 2 Tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ½ tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes
- 1 (28 oz) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 cup small pasta (ditalini or elbow macaroni)
- Salt & black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese, for serving
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add Isernio’s Italian Chicken Sausage and cook until browned, breaking it apart with a spoon (about 6–8 minutes). Remove with a slotted spoon and set aside.
- Sauté the Vegetables: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic, oregano, basil, and red pepper flakes, and cook 1 minute until fragrant.
- Build the Base: Stir in crushed tomatoes, chicken broth, and both types of beans. Return the sausage to the pot and bring to a boil. Reduce to a simmer and cook uncovered for 20 minutes to let flavors meld.
- Cook the Pasta: While soup simmers, cook pasta separately in salted boiling water until al dente. Drain and set aside. (Tip: keeping pasta separate prevents it from soaking up all the broth if you’re storing leftovers.)
- Finish & Serve: Stir pasta into the soup just before serving (or add individually to bowls). Season with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley or basil, and top generously with Parmesan.
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