meg (meganleewelch) wrote in vegancooking,

Pasta e Fagioli

This soup was so easy and SO good - especially reheated on the second day after all the flavors had melded together in the fridge overnight. It's very similar to Olive Garden's version of the soup and, in my opinion, even better.

Pasta Fagioli


1/2 package of Gimme Lean veggie sausage
1 small onion, chopped
4 garlic cloves, minced
1 15oz can diced tomatoes
2 14oz cans cannellini beans, drained
1 12oz package frozen spinach
6 C vegetable broth
3 C water
1 8oz can tomato sauce
1 TBS dried parsley
1 tsp salt
1 tsp ground black pepper
1 tsp oregano
8 oz rotini pasta, uncooked

Heat a large saucepan on the stove over medium heat and saute the veggie sausage, onion, and garlic together until the onion is tender and the sausage has browned a bit. Add the diced tomatoes, beans, spinach, broth, water, tomato sauce, and seasonings.

Allow to simmer for 30 the bring to a boil then add in pasta (any kind will work, I just happen to love rotini and had half a box in the cupboard) and cook until tender. Serve with warm homemade french bread and earth balance butter.

Pasta Fagioli
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