Pasta Fazool

Pasta Fazool by

Josh and Aaron Micheal



  • olive oil
  • 3 cloves garlic
  • Italian sausage, ground
  • 1 stalk celery, diced
  • 1 carrot, grated
  • ½ yellow onion
  • ¾ cup dry elbow mac
  • ¼ cup tomato paste
  • 3 cups chicken broth
  • red pepper flakes, to taste
  • 1 large leaf Swiss chard
  • dried oregano
  • dried Italian seasoning
  • salt and pepper, to taste
  • parmesan cheese
  • 1 can white kidney beans (optional)


  1. Heat oil in a pot and add sausage, garlic, onions, celery, and carrots and cook till veggies become soft.
  2. Add in tomato paste and 3 cups of broth, and dry pasta. Bring to a boil.
  3. Add in oregano, Italian seasoning, and red pepper flakes. Stir and reduce heat to simmer. If the soup begins to get too thick, add more broth.
  4. Add chopped chard and stir until leaves are wilted.
  5. Add white kidney beans and cheese.
  6. Continue to stir until the pasta is perfectly cooked.
  7. Add remaining cheese to the top and serve.