We make huge pots of this Pasta Fagioli during the cold weather months here in Kansas. There's truly not one thing that comforts my soul more than a bowl of this warming, delicious Italian soup. #soup #Italian #OnePot #beef #sausage #pasta #comfortfood
½lb.Italian sausage, crumbled (or use regular pork sausage and add 1 tsp. Italian seasonings in addition to spices listed below)
½lb.lean ground beef, crumbled
½onion, diced
2clovesgarlic, minced or crushed
1tsp.dried oregano
1tsp.dried thyme
2Tbs.tomato paste
28oz.Italian diced tomatoes, undrained
14oz.can dark kidney beans, drained and rinsed
4cupsbeef broth
1/8 - 1/4tsp.red pepper flakes
1/8cupfreshly minced parsley (or sub 1 tsp. dried parsley)
Kosher salt and freshly ground pepper, to taste
½lb.penne pasta, cooked according to pkg. directions, drained and reserved
Parmesan cheese, freshly shredded (may substitute grated Parmesan, if desired)
Instructions
Sauté the sausage, ground beef, onion, garlic, oregano, and thyme in a heavy Dutch oven over medium high heat until the meats are nicely browned and cooked throughout, crumbling them as they cook; drain any fats that accumulate. .
Add the tomato paste to the meat mixture and cook over medium heat until the tomato paste has turned from bright red in color to a rather dull, brownish-red color.
Stir in the tomatoes with their juice, the rinsed and drained kidney beans, broth, and red pepper flakes; season to taste with kosher salt and pepper. Simmer the soup over medium low heat for 25-30 minutes, adding more beef broth if needed, until the soup is a nice consistency.
To serve, place the warm, cooked penne pasta into serving bowls, topping the pasta with the prepared soup; garnish with Italian parsley and Parmesan. *If desired, the cooked pasta can be stirred right into the soup, but be aware that the pasta will absorb a lot of the broth if you do so.