Pasta e Fagioli al Tenore: Tenor's Pasta and Beans

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Absolutely delicious. Whole family loves this. Thank you

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We just love this recipe. Give it out to everybody. Just changed the sausage to chicken sausage. really good!!

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Gabs916 - I'm sorry you hated the soup. But, may I point out, the recipe does not call for any salt. It does call for STOCK. If, by chance, you used bullion cubes - I bet it was salty! It's too late for my recipe, but when you make others please make a note of this. Stock has minimal salt in it; Anne Burrell's popular chicken stock recipe has NO SALT whatever in it; bullion has TONS of salt in it, especially commercial bullion (the first ingredient listed on Knorr bullion is salt; followed by MSG. Also, when a dish is too salty, try adding a little sugar - it often helps. Or strain the ingredients out of the soup and put them into a broth you have tasted and is not salty.

Chef #1072548 and Sofia7 - thank you so much for your kind comments. I'm happy you have enjoyed my recipe. It was originally on an episode of "Calling All Cooks" with Ceci Carmichael. We must have shot it back in 2003 or so - the first review is from 2004.

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This recipe was so salty I had to throw the entire pot away. There was no fixing it.

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BEST SOUP EVER! To operaman2, I saw you years ago on Foodnetwork making this soup. I believe the show may have been 'Calling All Cooks'. I hope you see this because my family and I love, love, love this soup. I make it every fall/winter! I went to pull the recipe out this year and it was missing. I was shocked I could not find it; the original recipe by you. I Remembered you were a opera singer so when I saw that you commended last year I knew I was back in business. Thanks for such a delicous soup!!!! Glad to here you are well, be Bless.

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This is by far the best Pasta e Fagioli recipe! I make it 5-6 times a year and everyone loves it. Try it exactly as written first before you make any changes! What worked for me... more stock, no bacon, no orzo, poultry sausage, and replacing the drained tomatoes with 2 cans of diced tomatoes drained.

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Fabulous! Highly recommend this recipe - delicious! I added two bay leaves and needed about 7 cups of stock. Delicious - served with fresh Italian bread.

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This places in the top three of all the recipes(at least50I've tried from this website. It's true what others said about the amount of chicken stock-if you want a soup/stew you'll need a lot more. I used probably over 6 cups of stock and 1 1/2 cups of red wine. The store was lacking in italian sausage so I used chicken apple brats instead. I processed five links and added it to the bacon. One doesn't really need the orzo, given the other pasta, and definitely keep it separate, adding the pasta to the bowls just before the soup. I'm obsessive about putting bay leaves in soups and sauces, so added that too. A little fresh parmesan sprinkled over the top and it's a hearty delicious meal.

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I love this recipe, though I alter it a bit and add more tomato sauce. If you do this, it tastes just like the soup served at Olive Garden, which is where I first tasted Pasta e Fagioli. It's easy to make and makes a lot, so very good to enjoy with everyone. I do freeze mine, even with pasta. I just add a little water when I reheat it.

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I've been looking for soups to make for my family other than the usual chicken and vegetable; so, I thought I would give this one a try. I can't say enough on how incredible it was. I made it exactly as the recipe said but also left out the pastas until serving. There is no question, the seasonings make this recipe. I did however crush the dried rosemary before adding. I don't like the texture dried rosemary leaves give to a dish. This recipe is a keeper!