Pasta Fazool (Pasta e Fagioli) Recipe

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.

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.

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!

Just made it. Thought it was amazing, the whole family loved it. I did make some changes: used penne instead of macaroni, which forced me to go to the 12 inch skillet. Added fresh, minced garlic a little after adding onions. Seasoned the meat prior to cooking it. Added fresh basil and rosemary from the garden.

Made it for my Italian American mother in law who said it was delicious. Can’t get a better review than that! Doubled the recipe and added 2 diced carrots, a small chopped onion and 2 diced ribs of celery to the browned sausage. Instead of tomato paste I added a large can of whole peeled tomatoes in puree. Filling and delicious!

Thanks to reviewers who mentioned adding the garlic to Italian sausage. Had to leave out the celery (white flies got there before harvest) but didn't notice the lack. Had to use power greens (8 cups) but everything else the same except for ditalini for the pasta. Was leery of the red pepper but really enjoyed the zing it added. Doubled the oregano, chicken broth & ditalini and let everyone put as much Parmesan cheese on top as they liked. Thanks for all the suggestions and especially to Chef John for such an adaptable recipe!

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!

This recipe is perfection! The only thing I did differently is that I cooked the pasta separately (per another reviewer) and Swiss chard was out of season at my local store so I substituted with bok choy. This is a new favorite in our house and we will continue to keep this one rotating on our menu throughout the winter!

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.

I add a can or two of fire roasted diced tomatoes. It kicks the flavor up a notch.

It’s supposed to be escarole not Swiss chard. Smoke ham hock work well along with sausage. Every Italian dish needs garlic

My momma used to talk about this comfort food from her childhood, but was never taught how to make it. So when I found this recipe, it was as close to her description as I could remember. Now it’s also one of my favs and my kids love it too! Thanks Chef John!

I had an abundance of chard in the garden, so I changed the quantities of a couple of things. I used the whole pound of sausage, a cup of macaroni, 4 cups of chicken broth and a bigger bunch of Swiss chard. The wife loved it, which is a definite 5 star meal.

SO SO good! I made this with 16 oz sausage instead of the 12oz - and orecchiette pasta, and it was fabulous. My husband, 2nd generation Italian, loved it. He pulled 2nds and 3rds, unheard of. The chard was a fantastic addition, usually we make pasta fagioli with escarole, but the chard is so much more hearty with better mouthfeel. Delizioso!

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I kept an eye out for ingredients and made it today, although my greens may have been beat greens! I may brighten the leftovers with a splash of vinegar. I accidentally used beef broth... I think it's one of those forgiving dishes! Next time I may use homemade turkey sausage! Oh and there will definitely be a next time! I ate it with marbled rye bread.

Tried it once — already addicted.

Delicious! Nice and spicy. Will definitely be making this again!

I make this soup just for me

Followed recipe with no changes will make again