Our weather has been so strange this year. We had the hottest summer on record, the driest year on record, a record number of days that were over 105, the list goes on and on. It was a tough year. By the time we reached “winter” I was so ready for something different.
Once we reached December, we finally started to have nights cold enough to justify soup, and for some reason, this year in particular has called for some serious comfort food.
Honestly, I have not been a big soup fan in the past. Something about this year has kicked me into gear. It could be the wonderful relief that winter has brought. It could be trying to find ways to make our strange online school year more comforting. It could be a weight management attempt as lockdown at home has upped the desire to have bread and sweets all-day-long!
Whatever it is, I am answering the call and searching for soups that I enjoy and my family will eat. We are not huge tomato fans, but we like marinara for sure. I searched for a tomato-based soup that had all the nutrient packed yumminess of tomatoes without the chunks of tomato themselves.
This recipe hit the mark! And a bonus; it also has carrots in the broth for an added boost of healthy! They’ll never know. Ha! The name is also a bit deceiving… there’s actually no cream in it at all. The “creamy” comes from the pureed veggies helping to thicken the broth and make it rich and wholesome. The sausage helps to make it a complete meal with protein and everyone is happy for the night. I’m really starting to like the idea of having soup more often.
Rich and Creamy Pasta Fagioli
2 sausage links, cases removed
½ c onion
1 c carrots
2 garlic cloves, minced
3 c chicken broth
2-3 c water, depending on how liquid you want
2 Tbs fresh parsley (or 1/2 tsp dried)
1/2 tsp thyme, oregano, basil, black pepper
1 bay leaf
1/4 tsp red pepper flakes (optional)
1 15oz can cannelloni beans, rinsed
1 c ditalini pasta
Salt and pepper to taste
Optional: shredded cheese and chopped parsley for garnish
Heat the oil in a cast iron pot. Brown the ground sausage and then remove and set aside on a paper towel to drain. Meanwhile, add another tablespoon of oil to the pot. Any little bits left from the sausage will add to the flavor and will come up with the broth. Brown the onion for a couple minutes. Add the carrots and allow them to brown and soften, a couple minutes. Finally, add the garlic and give it one more minute.
Pour in the chicken broth, the water, and the tomato paste. Blend together with a whisk or spoon and bring to a boil. Add the seasonings and reduce the heat to a simmer. Allow it to simmer for 10-15 minutes. Using an immersion blender, puree the carrots and onions in the broth. Pour the browned sausage into the broth and add the bay leaf and beans. Allow to simmer for another 10 minutes.
Taste for flavor and add salt and pepper (I added about 1 ½ tsp salt and 1 tsp pepper). Add the pasta and allow it to soften, about 10 minutes. Turn off the heat and let the soup sit a few minutes to cool before enjoying.
*Sometimes, I'll make the soup without the noodles for freezing. When I'm ready to eat, I heat it up and add cooked noodles to it before eating.
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