Best Pasta Fagioli Recipe

In a large Dutch oven cook pancetta on medium-high heat for about 5 minutes till brown and crispy, stirring often. Remove from the pan and set aside.
3 ounces pancetta
Remove casing from sausage and add to the same Dutch oven, along with garlic and onion and cook over medium heat for about 5 minutes, until sausage is browned, stirring occasionally. Make sure to break up sausage into small bite size pieces using a ground meat spatula as linked above.
8 ounces Italian sausage, 1 medium onion, 3 garlic cloves
Add about ½ cup of the chicken broth to the sausage and onion mixture, scraping up any browned bits off the pan, then stir in the next 5 ingredients, including the remainder of the chicken broth.
32 ounces chicken broth, 15 ounces cannellini beans, 15 ounces crushed tomatoes, 10 ounces frozen lima beans, 2 teaspoon Italian seasoning blend, ½ teaspoon salt
Bring to a gentle boil, then reduce heat and simmer, covered, for about 15 minutes.
Remove lid and stir in packaged ravioli and boil gently, uncovered, for about 8 minutes or according to package directions. Pasta should be tender but still al dente.
10 ounces refrigerated cheese ravioli
To serve, ladle into large soup bowls and garnish with pancetta, a sprinkle of parmesan cheese and basil.
parmesan cheese & basil leaves