Spicy Chicken Sausage Pasta e Fagioli
Spicy Chicken Sausage Pasta e Fagioli is my spin on Martha Rose Shulman’s top-notch New York Times recipe that utilizes cooking liquid from the pinto beans to add richness and depth to the soup. Pasta e fagioli translates (as you have probably figured out) to pasta and beans, but it’s more than just a stick-to-your-ribs soup. Spicy sausage, tomatoes, and fresh spinach add tons of flavor.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 1tbsp + 1 tsp olive oil
  • 6ounces fully cooked spicy chicken sausagesliced into 1/4 inch rounds
  • 1 oniondiced
  • 4cloves garlicminced
  • 1tsp chopped fresh rosemary
  • 8ounces dried pinto beanspresoaked and drained
  • 1 bay leaf
  • 6cups chicken or vegetable broth(or half broth and half water)
  • Salt and pepper
  • 28 ounces diced tomatoes with liquid1 can
  • 1 cup dried elbow macaroni
  • 2cups tightly packed baby spinach
  • grated parmesan cheesefor serving
  1. TURN on the Sauté function. Once hot, add 1 tablespoon oil followed by the sausage. Sauté for 3 minutes, or until lightly browned. Remove the sausage and set aside.
  2. ADD 1 teaspoon oil, the onion, garlic, and rosemary and sauté for 2 minutes, scraping the bottom of the pot. Turn off the Sauté function. Add the presoaked beans, the bay leaf, and broth. Season with salt and pepper. Secure the lid.
  3. COOK at high pressure for 10 minutes and use a natural release for 10 minutes followed by a quick release.
  4. TASTE the beans for doneness. Beans should be firm and creamy, not crunchy. If not tender enough, return to pressure for 3 more minutes. Remove the bay leaf.
  5. ADD the tomatoes and turn on the Sauté function. Set the lid loosely on top but do not lock. Once boiling, add the macaroni and cook for 7 minutes with the top off or until al dente. Turn off the Sauté function.
  6. ADD the sausage and spinach and stir until the spinach is wilted. Season as needed and serve topped with parmesan.
  7. P.S. Leave out the chicken sausage and add 1 teaspoon red pepper flakes for a vegetarian version.