A hearty, comforting Italian soup loaded with sausage, tender veggies, beans, & baby spinach, all simmered in a rich tomato broth with a warm ArBol kick. Finished with ditalini & parmesan, it’s a cozy, flavor-packed bowl that satisfies every craving.
Pasta Fagioli
Made with our Original or Diablo sauce
Ingredients
– Olive Oil (2 Tbsp)
– Italian Sausage Meat (12 oz / no skin / hot, mild, or chicken)
– Crushed Tomatoes (28 oz)
– Water (6 oz)
– ArBol Original or Diablo (¼ cup)
– Herbes de Provence (1 tsp)
– Parsley (1 Tbsp)
– Oregano (1 tsp)
– Garlic (3 cloves, minced)
– Carrots (2–3 large / diced)
– Celery (3 ribs / diced)
– Onion (1 medium / diced)
– Kidney Beans (1 can, 15 oz / drained)
– White Beans (1 can, 15 oz / drained)
– Baby Spinach (1 package)
– Salt & Pepper (to taste)
– Ditalini Pasta (1 lb)
– Parmesan Cheese — grated (for serving)
Instructions
1) Heat the olive oil in a Dutch oven over medium heat. Add the sausage, break it into small pieces, and cook until browned, about 2–3 minutes.
2) Add the carrots, celery, onion, and garlic. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
3) Stir in the herbes de Provence, oregano, and parsley. Add the broth, crushed tomatoes, water, and ArBol sauce. Bring the pot to a gentle simmer.
4) Add the kidney beans and white beans. Cover and let the soup simmer until the vegetables are tender and the flavors meld, about 20 minutes. Add salt & pepper to taste.
5) In a separate pot, bring salted water to a boil. Add the ditalini and cook according to package directions until al dente. Drain & set aside.
6) Stir the baby spinach into the soup until wilted. To serve, place a scoop of ditalini in each bowl and ladle the hot soup over top. Finish with grated parmesan.
Made with our Original or Diablo sauce.
For the full flavor hit, grab a jar.