Italian Sausage Pasta Fagioli

This is one of those soups that you can make on a weeknight in just under an hour. Served with a crusty piece of Italian bread, it makes a complete meal—it’s so delicious, hearty, and filling. Loaded with vegetables and beans, it’s rustic and simple. The crumbles of Parmesan cheese and the drizzle of olive oil complete this one-pot masterpiece.

One pot. One soup. Do it.

SERVES 10 TO 12 • TOTAL TIME: 35 MINUTES

INGREDIENTS:

1 teaspoon olive oil

2 large links Italian sausage, casings removed, meat crumbled

1 medium yellow onion, chopped

3 cloves garlic, chopped

½ teaspoon Italian Seasoning

½ teaspoon sugar

1 to 1½ teaspoons kosher salt

¼ teaspoon coarsely ground black pepper

6 cups Chicken Broth

2½ cups cooked cannellini beans, or 2 (15-ounce) cans, drained and rinsed

2 (15-ounce) cans diced tomatoes

1 cup uncooked ditalini pasta

2 cups chopped fresh spinach leaves

¼ cup crumbled Parmesan cheese, for serving

Extra-virgin olive oil, for serving

DIRECTIONS:

SIMPLY SCRATCH TIP

I use either mild or hot Italian sausage for this soup. And when I’m feeling fancy, I’ll go to the market around the corner and buy the house-made “rustic” sausage from the butcher. I’m not the biggest fan of sweet Italian sausage, but I bet it would work fine as well.