Tenutas Pastafazzole 083023


  • 1 tablespoon olive oil
  • 12 ounces sweet Italian sausage
  • ½ yellow onion, chopped
  • 1 stalk celery, diced
  • ¾ cup dried pasta
  • ¼ cup tomato paste
  • 3 cups chicken broth, or more as needed
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • Salt and pepper to taste
  • 3 cups chopped Swiss chard
  • 1 (15 ounce) can cannellini beans, drained
  • ¼ cup grated Parmigiano-Reggiano cheese for serving

Indicates item can be purchased at Tenuta’s.


Heat up a large skillet and brown sausage until crumbly, about 5 minutes. Add in diced celery and chopped onion, sautéing until the onions are translucent, 4 to 5 minutes. Toss in dry pasta and cook for 2 minutes.

Add tomato paste and cook for 2 to 3 minutes. Pour in 3 cups of broth, let it come to a boil, then sprinkle in red pepper flakes, oregano, salt, and pepper. Allow it to simmer on medium heat, stirring regularly for about 5 minutes. Adjust the broth to your liking.

In a bowl, soak chopped chard in cold water, rinsing off any grit. Add the revitalized chard to the soup, stirring until the leaves gently wilt, for 2 to 3 minutes.

Incorporate hearty white beans, cooking until the pasta becomes tender, 4 to 5 minutes. Remove from heat. Serve generously, topped with grated Tenuta’s parmesan cheese.

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