Monday, April 1, 2013

Pasta e Fagioli Soup

Servings 8

1 pound of ground Turkey Breakfast Sausage
1 T. Great Value Canola Oil or Olive Oil
1 medium Onion (1 cup)
1 large Carrot    (1 cup)
2  ribs of Celery (1 cup)
2 cloves of Garlic
28 oz. can Crushed Tomatoes
15 oz can Tomato Sauce
15 oz. can Low Sodium Beef Broth
15 oz. can Cannellini Beans 
1/4 t. Salt
1 t. Dried Oregano
1/2 t. Dried Thyme
1 t. Dried Basil
1/2 t. Cayenne Pepper (use to your taste)
Grated Parmesan Cheese
1 & 1/2 c. Ditalini Pasta

  • Brown Turkey Breakfast Sausage in a large soup pot over medium-high heat until no longer pink
  • Drain fat if any off.
  • Add Onion, Garlic, Crushed Tomatoes, Tomato Sauce, Reduced Sodium Beef Broth, Oregano, Basil, Thyme, Cayenne Pepper, and Pinch of Salt.
  • Cover and cook over low heat for 1 hour. Stirring Occasionally.
  • When soup has about 10 minutes of cooking time remaining add the Carrots & Celery.
  • In a separate pan cook the Ditalini Pasta according to box directions. 
  • When pasta is done so should the soup be too.  
  • Serve 1 cup servings in bowls and top with Parmesan Cheese
  • Enjoy!
Nutritional Info Coming Soon

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