Creamy Pasta Fagioli
A classic Italian soup kicked up a notch with creamy cheesy goodness!
Ingredients
- 2 lb Ground Italian Sausage I used pork
- ½ White Onion
- 3 Garlic Cloves minced
- 2 tbsp Avocado Oil
- 1 tsp Rosemary
- 1 tsp Coarse Black Pepper
- 1 tsp Basil
- 1 tsp Thyme
- 1 tsp Salt
- 1 cup Carrot diced
- 1 cup Celery diced
- 1 15oz can Kidney Beans drained
- 1 15oz can Cannelloni Beans drained
- 1 qt Chicken Broth
- 1 15oz can Diced Tomato
- 1 15oz can Tomato Puree
- 2 cups Short Pasta ditalini, elbows, etc.
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese shredded (plus more for garnish)
Instructions
- Prepare all of the ingredients. Start water boiling for pasta
- In a large stock pot over medium high heat, add oil, onions, garlic, salt, pepper, rosemary and thyme. Cook for 3-4 minutes. Add sausage and cook until browned.
- Add carrots and celery to the pot and cook another 3-4 minutes. Then add chicken broth, diced tomato, tomato puree, kidney beans, and cannelloni beans. Cover and reduce to medium heat, cook for 25 minutes.
- While soup is cooking, add pasta to boiling water. Cook as directed on package. Drain in a colander and rinse with cool water to arrest cooking process.
- Add the pasta to the pot and mix together. Add heavy cream and cook for 3 minutes. Then add cheese and cook another 3 minutes.
- Serve with parmesan cheese as a garnish if desired.
Tried this recipe?Let us know how it was!