If you’re craving something hearty and comforting, this Tuscan Kale and Sausage Pasta Fagioli is your go-to dish. With its rich flavors and robust ingredients, it’s like a warm hug in a bowl, perfect for those chilly evenings.
This dish starts with Italian sausage, giving the soup a savory, meaty backbone. A dash of olive oil is used to sauté a classic mirepoix of onion, garlic, carrots, and celery, which form the aromatic base. The crushed tomatoes and chicken broth provide a rich and flavorful liquid foundation. For some protein and texture, we add two types of beans: cannellini beans and kidney beans. The herbs — oregano and thyme — along with a kick from crushed red pepper flakes, infuse the dish with warmth and depth. Ditalini pasta soaks up all the delicious flavors, while Tuscan kale adds a hearty, earthy element. Finally, a sprinkle of Parmesan cheese and fresh parsley provides a perfect finishing touch.
This pasta fagioli pairs beautifully with a simple green salad dressed in a light vinaigrette. A glass of Chianti or another hearty red wine complements the dish perfectly, enhancing the Italian flavors. If you’re feeling indulgent, a dollop of ricotta cheese on top adds a creamy richness.
Start by heating a tablespoon of olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks until it's browned and cooked through. Once done, remove the sausage and set it aside for later.
In the same pot, toss in the chopped onion, minced garlic, diced carrots, and diced celery. Sauté these veggies until they’re tender and fragrant, which should take about 5-7 minutes. This step is crucial as it builds the base flavor of the dish.
Next, stir in the crushed tomatoes and chicken broth. Bring the mixture to a gentle simmer to combine the flavors. Once simmering, add the drained cannellini beans and kidney beans, followed by the oregano, thyme, crushed red pepper flakes, and a pinch of salt and pepper. Let this simmer for about 20 minutes to allow all the flavors to meld together.
Now it’s time to add the ditalini pasta and chopped Tuscan kale. Stir them into the pot and cook until the pasta is al dente and the kale has wilted nicely.
Finally, return the cooked sausage to the pot, stirring until everything is heated through. Serve the soup hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped parsley. Don’t forget the crusty bread on the side — it’s perfect for soaking up every bit of this hearty soup.
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