Pasta e Fagioli Soup

Pasta e Fagioli Soup(Slightly adapted from Kristin Porter @ Iowa Girl Eats) 

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

Directions:

• 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