Pasta Fazool (Pasta e Fagioli)
This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.
This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.
I have not had pasta fazool for ages, because it usually makes so much. This is perfect for a retired couple. I also added some crushed rosemary and boiled some ditalini noodles separately, a salad and some Italian bread. The Swiss Chard. if you can find it in your store, is a nice change from spinach. Thank You again Chef John.Read More
I followed this recipe as written, with one exception, and that was replacing the Swiss chard with fresh spinach. I was intrigued with adding the dry pasta to the sausage mixture, which is why I decided to give this a try. Unfortunately it didn’t work well for me. I was concerned the pasta would absorb a lot of the broth, but I forged ahead anyway. I put this together just a few hours ahead and by the time I re-heated it, yep, nearly all the broth had been absorbed by the pasta. I had used a full four cups of broth, but ended up adding another full 14.5 oz. can while re-heating. The taste was ok, but I preferred it the next day, as the flavors had had more time to develop. My version yielded 4 large portions, not 2. If I make this again, I’ll cook the pasta separately and add it when re-heating.Read More
I followed this recipe as written, with one exception, and that was replacing the Swiss chard with fresh spinach. I was intrigued with adding the dry pasta to the sausage mixture, which is why I decided to give this a try. Unfortunately it didn’t work well for me. I was concerned the pasta would absorb a lot of the broth, but I forged ahead anyway. I put this together just a few hours ahead and by the time I re-heated it, yep, nearly all the broth had been absorbed by the pasta. I had used a full four cups of broth, but ended up adding another full 14.5 oz. can while re-heating. The taste was ok, but I preferred it the next day, as the flavors had had more time to develop. My version yielded 4 large portions, not 2. If I make this again, I’ll cook the pasta separately and add it when re-heating.
I have not had pasta fazool for ages, because it usually makes so much. This is perfect for a retired couple. I also added some crushed rosemary and boiled some ditalini noodles separately, a salad and some Italian bread. The Swiss Chard. if you can find it in your store, is a nice change from spinach. Thank You again Chef John.
No changes this time. I might use smaller elbow mac next time. I didn't realize I grabbed big ones. This the first time my hubs used bread to sop up the broth. Oh, and I used Rancho Gordo beans...if you're going to eat beans, eat the best. :)
Add this to your favorites first thing. I used baby Bok Choy because they didn't have Swiss Chard. It still was still good but probably better if you used the right ingredients which is why I rated it 5 stars, not based on my subpar add ins. I like the video because he explained why you need to do certain things so it doesn't appear as a mistake, like cooking the pasta with the sausage. Which is a must. I had bought Panera's small sourdough bread bowls and made a quick salad. A very tasty and filling meal on a cool Autumn evening. You won't be disappointed. I also added a little Chèvre on top so it doesn't give you that bloated feeling. Seems to really work...
I made this soup exactly as writtten this evening and served it to my husband, who could not believe that it took so little time to produce something so DELICIOUS. Many thanks to Chef John for making me look like I know what I'm doing in the kitchen!
First time ever making soup...think I overdid it with the Sausage. Instead of using two links, I used four. My family said it wasn't salty, but I had to use extra broth and water to off-set the Sausage because I thought it would be too salty. I overcooked the elbow noodles so they were pretty mushy by the time I served the dish. I also used spinach instead of what was recommended. I think next time I stick with the recipe exactly as written. One thing I highly recommend to people like me who are just starting to cook, prepare veggies and things that go into the soup ahead of time before combining them. I threw the sausage into the oil like the recipe called, but I had to ask my Son-in-Law to cut the onion and celery because I was too busy breaking up the sausage in the pan. As time goes on I'll get better in my preparation. This was a "live and learn" experiment.
Delicious! I made exactly as directed, except that I doubled it (we are in for several days of cold and rainy weather). As always, I highly recommend watching Chef John’s video, he cracks me up plus you get a little more information on how or why he recommends doing something a certain way (like why to add uncooked mac instead of cooking it first). So, make this recipe and enjoy a hug from an Italian grandmother. UPDATE: I made this 3 months ago and had a good 2 full servings leftover that I put in Tupperware and threw in the freezer. Yesterday, I set it in the fridge to defrost for 24 hours. Tonight, I put it in a saucepan with 1/2 a cup of chicken broth for 15-20 min and it was awesome! So just wanted to add a comment that is freezes very well!
I made it straight the first time, and the second time substituted kale for chard and leeks for the onion. Even better! This is a super yummy soup I fantasize ahead about eating!
Could eat this once a week. Yummy
I wish I could give this 10 stars! Absolutely LOVE it! My changes were spinach in lieu of swiss chard, ditalini in lieu of elbow and added more broth (used 32 oz.).
I just made this as directed and WOW! My Wife already requested I make this for her parents when we go home for the holidays! Thanks Chef John!
I couldn't get Swiss chard at my grocery store. Substituted kale & it was delicious! Easy to make & will definitely make it again.
Have made this twice in 2 weeks. We love it. It is much better than that from our local Italian 'franchise' restaurant. I made a few minor changes, just because I can't help myself. No changes that would have made much difference in this awesome soup as it is written.
We made this recipe exactly as written. I thought it was okay, but not exceptional, but my husband loved it, so I'm giving it 4 stars. The red pepper flakes might make it too spicy for young children, but that's an easy thing to scale back on.
Kind of bland. Tasted OK but wasn't really much of a taste. I like John's stuff but this was the least favorite.
It was really good just enough spice. I made it for friends and they all loved it.
Followed the recipe exactly the first time. The second time I added more chard. My son LOVES it so I need to teach him how to fix it! Thanks Chef John!
added an extra cup of stock, I like it a little soupier if there that is a word . Thanks
This is a super simple, extremely flavorful soup. I used fresh spinach , both chili flakes & cayenne pepper. Just the perfect amount for a few bowls.
This is a keeper. I have not had Pasta Fazool before. It came out wonderful and quite delicious! I live a "one pot meal". When I make this again I plan to double it because after this meal for my two Granddaughters and I there isn't enough leftovers for a second meal! I'm also thinking of adding minced garlic at the end when the chard goes in, along with a half cup of chopped red pepper.
I love this hearty soup. I just changed a few things. 1st I used Spicy sausage (we like it hot) also I substituted Collards for the swisschard. I had to add the collards before the macaroni and simmer down about 20 min to get them tender. If you are a fan of collards you will love this.
Delicious! All my guests raved and the kids liked it too. I used homemade chicken stock and baby kale, since I didn't have Swiss chard. It was incredibly easy and with the sweet sausage, pasta, and greens is a healthy meal that comes together quickly. Thanks Chef John!
This was very good. Everyone enjoyed it, I will make it again
This turned out fantastic the very first time. I doubled the receipt for 4 people but you don't have to, it's very generous evidently because we have quite a bit left over. I added more broth to get the consistency right, upped the pasta to 2 cups, increased both the oregano and the red pepper flakes due to the additional broth, and added garlic and white wine. Served it with crusty bread and a simple green salad with vinaigrette. RAVE REVIEWS. "You're such a good cook!" I gave all credit to this site and the recipe of course.
This is absolutely fantastic! My kids loved it, too! I will try to post photos the next time I make it. Best part is that t his seems to reheat well. So make extra!
The only changes I made were for personal taste. I use ground beef instead of Italian sausage, and I use Mushroom stock instead of Chicken. Magnificent!!
Love this recipe! I ended up using less than the full 4 cups of broth, but would love it either way. Perfect with crusty bread and wine. We have made this recipe more than once and we use sweet Italian sausage that is wonderful with the background pepper seasoning. Don't change a thing. A keeper and reheats nicely.
This was very tasty, the sausage makes it yum! I did follow the directions exactly and it turned out great. The pasta does absorb most if not all the liquid if you let it sit to long. So I had to add more liquid to make it more of a soup before serving.
Delish! The only change I made was subbing spinach for the Swiss chard. I ended up using an entire 32 ounce carton of chicken broth. The soup was very flavorful and paired perfectly with a nice demi loaf from the bakery.
Delish! One of my husbands favorites!
Pretty good recipe. I used Ditalini Pasta so it took about a cup more liquid using more pasta then the larger ones. Other then that I followed directions and recipe as written. Husband liked it a lot as well.
This is wonderful. I made it as written and served it immediately. The only changes I made were to use 1 lb of sweet Italian turkey sausage, a whole onion, two celery stalks and 6 cups of Swiss chard. (My vegetables needed to be used). My son raved about it. Thanks Chef John!!!
Just like my calabrase grandma used to make. I put a whole peeled potato in the soup for 25 minutes and it made a silky tasty brooth.
This recipe was great!! I didn’t have chard so I used spinach. The next day it tasted even better! Love Chef John!!!
It was good but seemed like something was missing. I'd make it again, maybe with more oregano. Also I thought it needed more broth. I added an extra cup of stock.
This is delicious! My son loves it and asks me to make it from time-to-time. I have made it using the Swiss Chard, but I usually make it without using it. I highly recommend trying it if you haven't already. Serve with crusty rolls, yum.
Followed the recipe exactly and as expected Chef John has another great recipe! This was so wonderful we both agreed this is restaurant quality. I would never go out again when I can eat this well at home! Thanks Chef John. Love your work!
Delicious! Very filling, definitely not 2 servings, I'd say 4. I'd suggest serving with bread to dip in the broth. As a vegetarian I used Yves Spicy Italian Sausage for the meat. I cooked the noodles, reserved 3 cups of broth (I'd suggest 5 however as this will make the vegetable broth - just add vegetable bullion cubes). I used 2 stalks of celery and cooked this with the onion before adding it to the pasta and vegetable broth.
i love this recipe- it comes out perfectly every time, no matter what. sometimes i skip the beans if i don't have any. usually i use spinach because i have it more often. but the tomato-y meat-y broth is delicious and the soup is very cheap, easy, and filling.
I have to wonder what kind of giants he's cooking for to only get two servings. I got 6 cups - enough for 6 adult servings. The only changes I made were to use spinach instead of chard and ditalini instead of macaroni. Everyone loved it and it will become part of the regular rotation.
It's a hearty soup and great for a cold winter day!
OH MY DELICIOUS! LOVE this! Made it and it was easy, one-pot and my husband is on his second bowl. I shared it with a neighbor and inlaws. Everyone loves it. I made it exactly as they said - just doubled the recipe. Thank you for this - it's going to be made ALOT in this Colorado household.
Quick and delicious! Followed recipe to the letter and loved it. I like the idea of throwing the dry pasta in with the celery, onion and sausage. E' buonissimo
Everything was excellent. did not need to change a thing!!!
My husband really enjoyed this! I used venison sausage instead of Italian sausage and substituted spinach for the Swiss chard. Also added a can of fire roasted tomatoes.
This was so easy and super delicious. I used hot Italian sausage and my store did not have Swiss chard, so I substituted that with collard greens. I actually forgot to add the parmesan, but it still turned out great!
Love this easy one dish meal! This makes a lot, which is fine because we love eating it. Smells like a classy restaurant took over my house.
Great recipe for a cold evening. I omitted the Swiss chard as we are not used to eating it with the greens. Doubled the recipe for leftovers!
I mistakenly put in 1 tsp of crushed red pepper and oregano. It was delicious, but we all had sweaty foreheads!
I used Kale instead of Swiss Chard. What I would suggest is to use half of the pasta since it swells up quite a bit. Also added Kidney beans in a mild chili sauce.
I just made a couple of changes per what I had available like fresh spinach for the greens and the type of pasta but I personally loved how it came out. I probably should have added a little more broth to mine but the recipe was great! Thank you, Chef John!
My family liked it, but I didn't like the beans in it.
This recipe did not work for me. Because of adding the pasta in dry it soaked up all the broth and by the time we ate it, it was a mushy stew like mess. I should have known better to cook the noodles separate or not use them at all. Very disappointed, won't make again.
Absolutely delicious!!! So easy to make!! Thank you
Made a double batch of this tonight for the family. I made it as written and hubby raved. He said this is a keeper! Easy to make and tastes fabulous!
Never heard of it until I picked out the line "Pasta Fazool" from the Dean Martin song Amore from a recent commercial on tv. Made it today and received strong complements from my valentine. We loved it.
I've been making recipes from this site for years and this is my first review. So good and so easy to make! Thank you! The boyfriend and the toddler loved it equally!
Good quick soup. Perfect amount for a fast meal.
My hubby wants me to cut back on the sausage and add two cans of white kidney beans. This soup was delicious the way it was, but I will make modifications for him!
I made it following the recipe, but tossed in a little chopped garlic and some basil leaves. It was OK but I was a little disappointed in the flavor. I was expecting a much more robust flavor, in the sauce/gravy, especially having added the items I did. I say “gravy” because John made a point of saying it is a stew. I have plenty of leftover, so will try a few things to juice it up. While it was still warm, I added generously of pepper flakes and salt. It may be that it is supposed to be as mine turned out. Maybe it’d just not a dish for me? I could use reduced beef broth, add some thyme and skip the beans, but it would no longer be pasta fazool. Unlikely to make it again. But will eat the leftovers!
I used spinach and ditalini noodles. Was perfect and the hubby loved it and wants it again soon.
I didn't have celery so I used carrots, also added a can of diced tomatoes used hot Italian sausage and spinach. My family loved it. Will be making again.
I recommend cooking the noodles separately if you do not finish it.
We couldn't find sweet sausage at the not so super supermarket. It came out super yummy. The teenage boy gave it a thumbs up. Will definitely make this again. I ended addin more pasta and had to add more chicken stock.
Pretty good stuff as usual from Chef John! Added a can of quartered artichoke hearts and frozen spinach instead of his greens... very good outcome!
I left out the red pepper flakes as I don't like spicy and it was delicious!!!
This is a great one pan recipe. This is getting added to my rotation.
This is excellent and comes together very easily. Recipe as written makes 4-6 servings, not 2. I used spinach in lieu of Swiss Chard as other reviewers suggested, and it was delish. Also used a full carton (4 c) of chicken broth to get the proper consistency, but no biggie. Will make again.
I made this recipe as written and it turned out great, would change a thing. The noodles continued to soak up the liquid after cooling and storing so the leftovers were a little thick and less like soup, but still great tasting and wonderful to eat.
Follow instructions and this was amazing. Will make it again!!
Loved it! I am adding it to my winter meals.
So many good reviews, but we just did not like it. Flavor, texture, etc., not to our liking at all.
Made last night, exactly as written but used orecchiette and doubled recipe. Served with pesto bread which took it up a notch. Everyone loved it. My kids stole all the leftovers. New favorite winter pasta.
Made it last week, making it again. Used fresh spinach, less bitter.
I added white cannelini beans to make it more traditional :)
I will definitely make this again! It was delicious! I did make some changes only because I had some kale on hand that needed to be used up before it went bad. I wish I had cut the leaves away from the stems, but the kale did wilt just fine. I added just a tiny amount more pepper flakes as well as a little more oregano. Three cups of broth was just the right amount. Thanks Chef John!
This was easy to make and DELICIOUS! I used less chicken broth because I wanted it thicker like a stew, but I'm sure it would have been just as yummy if made as written. The recipe stated it makes 2 large servings, but it easily would feed 4. I used my favorite hot Italian sausage, and we loved it!
Easy to make and so delicious. I used half the beans and more broth.
We didn't care for the sweetness of this dish. Don't know if it was the type of Italian sausage I used, but it tasted less Italian than I prefer. I like my Pasta Fagioli to have more of a tomato taste than sugary. My husband thought it was ok, but felt we have had better.
Love the recipe. Most ingredients are on hand, which is great.
Definitely a keeper!!! Really wouldn't change a thing. I doubled it and we saved remaining for later and gave to family for them to try.
Hated it! Followed the recipe exactly. watched the video while I cooked. It wasn't what I expected. None of my family loked it either.
Easy to make. Goes great with a salad and french bread.
Made it exactly as written and it was AMAZING! Thanks for the great recipe!
This dish is wonderful! It’s become a family favorite and a regular! I do replace the Swiss Chard with fresh baby spinach but other then that I follow the recipe to a T!
Made it today using a small amount of frozen spinach (defrosted under faucet) instead of Swiss chard and using less onion (1/4 of a small onion diced very small). I also diced the celery very small. I wanted the onion and celery for flavor but didn't want their textures to be apparent. I wasn't comfortable with 1/4 t of pepper flakes, so I used 1/8. As it turned out 1/8 was enough for my tastes. I thought the final product tasted great. My son-in-law who hates all things 'beans' loved it. He had two servings like I did and took the leftover for lunch for tomorrow. It's a great recipe. I should add that last night, knowing I was making this today, I began the process for Chef John's baguettes. I made the (great) bread today for this meal and it complemented it perfectly. One last thing: I used exactly 3 C of chicken broth. My wife (who didn't eat this) thought is should be 'soupier' and it needed more broth. Personally, I disagreed. I 'm not looking at this recipe as a 'soup' but more like a 'chili'.
I have not had Pasta Fazool since I was a kid. Not fond memories! My aunt's secret recipe for her famous Pasta Fazool, Yuk! She wouldn't share it.. family recipe and all, I thank my lucky stars for that. That Thick.. thick, thick sauce, way, way way over cooked pasta, over seasoned concoction, not to mention the vegetables. I still have nightmares :) So when I told my mum I was going to make Pasta Fazool, I thought her eyes were going to pop out of her face! Turns out nobody liked it, everyone was scared. Chef Johns recipe, I didn't change a single thing; 30 minutes tops, followed the recipe to a T! It is amazing, perfectly seasoned, not to thick, not too thin pasta cooked al dente. All the ingredients in this recipe complemented one another, sweet sausage, onions, celery the tomato paste and chicken broth, Swiss chard was tender not tough topped off with parmigiana cheese yum! Not to mention the garlic bread and the red wine that chef john said would go nicely with this dish. This is the second recipe of chef johns that I have tried, I swear his recipes are no fail thank you for sharing Chef John, keep them coming!
This tastes just like my Grandfather used to make!! I LOVE IT!!
This is a fast and easy dinner that we really enjoyed. I made this with fresh spinach, and it was great! I'm definitely adding this to my dinner list.
Made this recipe tonight and it came out fantastic! Only changes were 2 cloves of garlic, 3 carrots added and I had 2'cups of beef stock left, and ended up adding a total of 1 1/2 cups of chicken stock. As Chef John would say, that's just me cooking! The store had rainbow chard so my soup was inclusive. Pasta Fazool indeed!
Love, love, love it...one of my husband’s favorite so I thought that I would give it a try. Super simple to make, bursting with flavor and great comfort food on a cold day. Oh, I used fresh kale as a substitute for the Swiss chard
What a great dish. I wasn't sure what I was getting, but man, did my family love it!!! Two things I did slightly different. For the sausage, I cut the sausage almost in half and peeled off the casing. It was so much easier to crumble as it went into the pan. For the second thing, I used more broth than asked for. The longer the macaroni sat in the pot, the more broth it absorbed. It became more like a stew in texture than a soup!! This is definitely a go-to for my family.
What a great soup! Really enjoyed it and had enough to freeze. I did freeze it without the pasta and will add that later. Also, really like the Swiss Chard. Have started replacing it in other soups instead of spinach. Chef John rocks!!!
Rainy, cool day in the South so we gave this a shot. Excellent!! We mixed equal part red and green chard plus we add a tsp of minced garlic.
lef+ ou+ +he pepper flakes! P.E.R.F.E.C.+.!!!
rating this for the amazing recipe. And writing review for my own ability to post my changes for my own future use. This recipe is amazing as is but, had to use what I had on hand. First I tripled the recipe. I used 2 Hillshire farms chicken basil 13 oz pre packaged sausage chopped in small bite sized pieces. I used 3 cans of 15.8 oz great northern beans. I used 1lb of ditalini pasta and 10 total cups of chicken broth and 12 oz cento brand tomato paste (followed the cooking process in order including adding dried pasta to sauté pan. Then Transferred to a large pot after adding tomato paste and approx a 1.5 cups of broth to mixture and simultaneously pre heating 1.5 cups of broth in large pot before transfer). Then added seasoning as suggested with the addition of Added 1/2 tsp pepper, 1.5 tsp of salt, 3/4 tsp dried Italian seasoning, 3/4 tsp dried basil. Added chard..cooked then added navy beans as per recipe. Removed from heat and added cheese. This was delicious!!!!!