For something so simple, cacio e pepe—literally “cheese and pepper”—is really having a moment. Once known primarily as a quick, satisfying pasta dinner, this Roman classic has been endlessly reimagined: as salads, as sandwiches, even as ice cream (honestly… would try). But for our money, the most natural evolution is also the easiest pivot: cacio e pepe soup. This ultra-simple recipe builds on the original’s core flavors, using a blended bean base for creaminess and Italian Herb Chicken Sausage to add savory depth, with hints of basil and Calabrian peppers rounding everything out. The result is a cozy, pepper-forward bowl of comfort that’s perfect with crusty bread, a glass of wine, and maybe—just maybe—dessert that involves cheese.
SERVING MULTIPLIER:
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Ingredients
2 tablespoons extra-virgin olive oil
1 package Italian Herb Chicken Sausage, diced
1 medium onion, finely chopped
2 stalks celery, finely chopped
4 cloves garlic, minced
1 tablespoon finely ground black pepper, plus more for serving
Kosher salt, to taste
6 cups chicken stock
2 15-ounce cans white beans, drained
1 ½ cup ditalini pasta
½ cup grated Pecorino cheese, plus more for serving
Instructions
Prep Time: 10 min | Cook Time: 30 min | Servings: 1
1
Brown the sausage:
Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the diced sausage and cook, stirring occasionally until browned (about 5 minutes). Use a slotted spoon to transfer the sausage to a bowl and set aside.
2
Sauté the aromatics:
Add the onion, celery, and black pepper to the pot. Cook for about 4 minutes, until the vegetables soften and the pepper is toasted and fragrant. Stir in the garlic and cook for 1 minute more. Season with a generous pinch of salt.
3
Build the broth:
Stir in the chicken stock and white beans. Bring to a simmer and cook for 10 minutes.
4
Blend for creaminess:
Ladle about 1 cup of the beans and 1 cup of the broth into a blender and blend until very smooth. Return the mixture to the pot and stir to combine.
5
Simmer and serve:
Add the reserved sausage and the ditalini. Bring the soup back to a simmer and cook for about 10 minutes until the pasta is al dente. Reduce the heat to low and stir in the Pecorino until melted and fully incorporated. Taste and adjust seasoning as needed, then ladle into bowls and finish with extra Pecorino and freshly ground black pepper.
