Pasta Fagioli Burrito
Pasta fagioli is my favorite soup and putting all the ingredients into my other favorite food, a burrito, is a combination of flavors straight from my wildest dreams! The small cut of pasta that is often used in pasta fagioli perfectly mimics rice in this burrito and absorbs all the amazing flavors you throw into this tortilla! The only ingredient in the burrito that isnt usually found in pasta fagioli is ricotta, but I needed something to be the “sour cream” in this burrito and ricotta was the obvious choice for me!
The inspiration for this recipe
I thought of this combo mainly because any dish that is heavy on starch and beans can be easily converted to a burrito. Ditalini is commonly used in pasta fagioli which helps it emulate rice. I used sausage as a base to make a simple homemade tomato soup that I poured on as the sauce. Growing up, my grandmothers pasta fagioli was a winter staple in my family. I have loved the soup ever since, so no matter how I eat it it reminds me of home.
Building the pasta fagioli burrito
Start with the tortilla – you can steam it or microwave it to soften it up. I sometimes put it in the microwave between two damp paper towels to mimic steaming. Next up is a smear of ricotta and a handful of ditalini.
Yes I know ricotta isn’t normally in fagioli but I thought it would be be a good replacement for sour cream in this burrito. Next add the beans and sausage. My grandmother always used small pink beans for her pasta fagioli. I ended up using cannellini beans because they are super creamy and I thought they might be a better burrito bean.
The sausage is cooked in the same pan before the soup so it imparts its flavor to the soup a bit.
About the tomato soup
I made a quick tomato soup by sauteing some onion, celery, carrot and garlic in the sausage fat, and then adding some canned tomato and stock and blending it smooth. You could use a can of tomato soup for this recipe if you wanted to make it quicker. The soup is basically the “salsa” of this burrito. It really ties together the flavors of pasta fagioli in this burrito.
Add the tomato soup onto the sausage, then top with parmesan cheese and parsley.
Rolling the pasta fagioli burrito
There are two different methods for rolling a burrito. One is to fold the sides in first, then roll it up, the other is start rolling and do the sides halfway. Here is a tutorial for the sides first method which is more common and a bit easier. I do the other method because I worked in a burrito shop for 3 years so I got used to it but it can be harder to explain.
Another key to rolling a burrito is to wrap it in foil immediately. This helps it seal. Alternatively you could sear it in a pan on both sides to seal it.
Pasta fagioli is one of my favorite soups and it works great as a burrito! All the ingredients translated perferfectly to their burrito counterpart.
This recipe might make some Italians mad and for that I am sorry, but also not sorry. This came out amazing and please don’t knock it until you try it! I think I am also a good person to make this recipe because my grandparents are Italian, and I worked in a burrito shop for a long time so I have personal ties to both foods!
Twists on the pasta fagioli burrito
I mentioned you could use store bought tomato soup for this instead of making your own quick version. Just get a nice thick one! You could also skip the ricotta if you wanted and you could definitely add some mozzarella. My grandmother also put a little pepperoni in her pasta fagioli. I think that would be a nice add to this burrito as well.
I have made a ton of fusion burritos over the years! Check them out below-
- Smash burger burrito
- Vietnamese bun burrito
- Carnitas mac and cheese burrito
- Mapo tofu burrito
- lamb kofta burrito
Pasta Fagioli Burrito
Ingredients
Soup
- 2 pounds hot Italian sausage
- 1 small onion diced
- 1 carrot diced
- 2 ribs celery diced
- 2 cloves garlic sliced thin
- 1 quart chicken or veggie stock
- 1 28 oz can diced tomatoes
- 1/4 cup chopped parsley
- 1 teaspoon chopped rosemary
Burritos
- 6 large tortillas
- 1 cup ricotta cheese
- 1/2 pound ditalini pasta cooked and tossed with olive oil
- 2 cups cannellini beans
- cooked sausage from above
- cooked soup from above
- 1 cup grated parmesan cheese
- 1 cup Parsley torn into large pieces
Instructions
Make the soup
- Cook the sausage in some olive oil in a sauce pot on medium low heat until fully cooked and browned on the outside. Remove from pan, chop once cooled and set aside for later. Remove excess oil from the pot if necessary.
- Cook the onion, carrot, and celery in the same oil/pot for about 10 minutes until softened. Season with salt and pepper.
- Add the garlic and cook 2 minutes. Add the stock and tomatoes and stir well to combine. Add the parsley and rosemary. Simmer for about an hour. Remove from heat. I blended this smooth with a hand blender but that step is optional.
Make the burritos
- Warm a tortilla for 15 seconds in the microwave. Put the tortilla onto a square of foil.
- Spread about 2 tablespoons of ricotta on the tortilla. Top with some pasta, then beans, then sausage, then spoon some of the tomato soup over the whole thing.
- Add the grated cheese, then a handful of parsley and roll it up. Wrap it in the foil and serve.