Tuscan Kale and Sausage Pasta Fagioli

A hearty and nutritious twist on the classic Italian Pasta Fagioli soup featuring Tuscan kale, savory Italian sausage, and a medley of beans, perfect for a comforting meal year-round.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 6

Ingredients

1 lb Italian sausage

1 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

1 cup carrots, diced

1 cup celery, diced

1 can (28 oz) crushed tomatoes

4 cups chicken broth

1 can (15 oz) cannellini beans, drained

1 can (15 oz) kidney beans, drained

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp crushed red pepper flakes

Salt and pepper to taste

1 cup ditalini pasta

2 cups Tuscan kale, chopped

1/2 cup grated Parmesan cheese

1 tbsp fresh parsley, chopped

1 loaf crusty bread, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned.

2. Remove sausage and set aside. In the same pot, add onion, garlic, carrots, and celery. Sauté until vegetables are tender.

3. Stir in crushed tomatoes and chicken broth. Bring to a simmer.

4. Add cannellini beans, kidney beans, oregano, thyme, red pepper flakes, salt and pepper. Simmer for 20 minutes.

5. Stir in pasta and kale, and cook until pasta is al dente and kale is wilted.

6. Return sausage to the pot and heat through.

7. Serve hot, garnished with Parmesan cheese and parsley, alongside crusty bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat until heated through or microwave in a microwave-safe bowl until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.