Chicken Fagioli Soup hits the spot on a chilly, drizzly fall day. And yesterday, that was our weather here in Northwest Arkansas. It was perfect for writing and reading, but a girl’s gotta eat, too. So I whipped up a batch of fagioli soup using ingredients on hand.
I think this would be amazing made with leftover grilled-on-the-Green-Egg Italian sausage, but it was mighty good (and a bit lighter) made with spinach and feta chicken sausage. I used Applegate Organic brand.
(By the way, fagioli means pasta and beans.)
- 12 oz package chicken sausage links (without casings)
- 1 medium white onion, diced
- 1 1/2 teaspoon vegetable oil
- 1 garlic clove, minced
- 2 1/2 cups water
- 1 can (15 1/2 oz) cannelloni beans, drained and rinsed
- 1 can (14 1/2 oz) petite diced tomatoes
- 1 can (14 1/2 oz) reduced-sodium chicken broth
- 3/4 cup dry pasta (shells, macaroni, or penne)
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cup fresh spinach, rinsed, dried, and torn into medium-sized pieces
- grated Parmesan cheese for garnish
- Cut sausage into 1/2-inch slices. In large skillet, lightly brown in 1/2 teaspoon oil. Remove browned sausage from pan and reserve for later.
- Using the same skillet, saute onion in remaining oil until tender. Add garlic and cook one minute more. Drain oil.
- Add water, tomatoes, broth, beans, pasta, and black pepper. Bring to a boil. Cook uncovered on med-high until pasta is tender, about ten minutes.
- Reduce heat. Stir in sausage and spinach. Cook on low until spinach wilts, approximately 2 minutes.
- Ladle into bowls, garnish with Parmesan, and serve immediately.
Yup. This is one of those one-pot comfort food recipes you’ll want to make today and save for later. The yummy bits of spinach and feta in the sausage add extra flavor.
Chicken Fagioli Soup is versatile too. You can add more spinach and less pasta, more beans, less sausage, etc. Whatever you like…
Next time, I’ll serve it with freshly baked cornbread!
If you have a favorite autumn soup, I’d love to hear about the recipe.
Grace Grits and Gardening
Farm. Food. Garden. Life.
Christopher Mitchell says
Talya Tate Boerner says
Rhonda G. Williams says
Oooo will have to try this! I love soup. My fav is butternut squash soup. I don’t really have a recipe, just throw things in lol. If I’m being really decadent I add cream cheese to it.
Is Fagioli Soup can be made by shrimp paste along with parsley chop? i think it will be added extra taste and flavor. thanks for a great and exceptional recipe with chicken.