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Pasta Fugioli Soup With Farmer’s Sausage

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“This soup is great for a cold evening, a wonderful comfort food that is so very filling and so very tasty. It’s much like the Pasta Fugioli soup that is served at the Olive Garden, except for the farmer’s sausage and parsnips which I personally like even better.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Add top six ingredients into a large pot and bring to a boil.
  2. 2. Add carrot, parsnip, pasta, farmer’s sausage, diced tomatoes, garlic and onion powder and oregano. Lower the heat to medium and continue to cook for ½ an hour, stirring occasionally.
  3. 3. Add mushrooms, green pepper, kidney beans and pasta (spaghetti) sauce and lower temperature to simmer (if needed add a bit more water at this point) Continue to cook for an additional ½ an hour. Just prior to serving remove the bay leaf from the soup.
  4. 4. Serve with sprinkled parmesan cheese on top if preferred. Great with garlic bread or home-made biscuits fresh from the oven.

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