Pasta e Fagioli Soup
Servings: 6 servings
Ingredients
- 1 tablespoon grapeseed oil or oil of choice
- ⅓ yellow onion diced
- 1 lb gluten free ground Italian sausage can substitute with ground beef or turkey
- 14.5 oz fire roasted diced tomatoes
- 8 oz tomato sauce
- 2 tablespoon tomato paste
- 1 tablespoon gluten free Worcestershire sauce suggestion in post
- 4 c beef broth can substitute with chicken broth
- 1 c carrots peeled and diced
- 1 c celery diced
- 1 teaspoon paprika
- ¼ teaspoon oregano
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper add more to taste
- salt add to taste
- 15 oz canned dark red kidney beans rinsed and drained
- 15 oz canned great northern beans rinsed and drained
- 1 c dry gluten free ditalini pasta other suggestions in post
- garnishes-- grated dairy free cheese and chopped fresh parsley
Instructions
- Add oil to a large pot and heat on medium. Once heated add in the diced onions.
- Then add sausage and brown, cutting into smaller bite size pieces. Drain excess grease.
- Place the fire roasted tomatoes, sauce, and paste into the pot, along with the Worcestershire sauce, beef broth, carrots, celery and spices; cover.
- Simmer on medium-high heat until the veggies are tender. Add in the beans and turn to low.
- Prepare the pasta as directed on the box.
- Serve the soup into individual bowls and add in tender pasta. Garnish with your favorite grated dairy free cheese and fresh chopped basil on top.
- Refrigerate and store leftovers up to 3 days. Reheat and serve.
Notes
We suggest keeping the soup and pasta in separate containers so the pasta doesn't soak up the liquid in the soup and turn mushy.
This recipe can easily be adapted to your Crock-Pot as well. Brown the meat as directed. Then meat and all soup ingredients to the Crock-Pot except the beans and pasta noodles on low for 5-6 hours or high for 3-4 hours. Add in the beans the last hour and boil pasta noodles as directed just prior to serving.