Pasta Fagiole With Italian Sausage Recipe

ingredients

2 cloves garlic, minced or more if you love garlic
1 small onion, diced
2 tablespoons olive oil
2 Italian sausages, sliced into 1/2-inch rounds
1 can (8 ounce size) tomato sauce
1 cup water, may need a little more for thinning the soup
1 (16 ounce size) cannellini beans or you can use red kidney beans, drained
1 teaspoon oregano, to taste
1/4 teaspoon basil, to taste
salt and freshly ground black pepper, to taste
1/2 cup mozzarella cheese, grated
1/2 pound ditalini or elbow macaroni, cooked
fresh parsley, chopped
Parmesan cheese

directions

In a large pot, fry the garlic and onion in the olive oil (over medium/high heat) until soft. Add the sausages and brown. Pour off some of the fat from the pot. Add the tomato sauce, water and spices. Simmer for about 10 minutes. Add the beans, stir gently and continue to simmer for another 10 minutes. You may need to add more water to thin the soup a little. Add the mozzarella cheese and stir gently until melted. Add the parsley and adjust the seasonings to taste.

Mix in the cooked pasta. If still too thick, add a little more water. Serve immediately. Sprinkle Parmesan cheese over each serving.

This recipe can be doubled with no problem. Also, crushed red pepper flakes can be added to the soup.

nutrition data

Nutritional data has not been calculated yet.