Easy Pasta Fagioli with turkey sausage and fresh spinach is made with minimal ingredients, but delicious. It’s easy to make for dinner and can even be made ahead and frozen. This recipe is a twist on a traditional Pasta Fagioli.
Easy Pasta Fagioli with Turkey Sausage
This is not your traditional Pasta Fagioli soup! However, its easy and it’s equally delicious with a bit of a twist. I use turkey sausage, a combination of sweet and hot. Together this sausage blend adds just the right amount of flavor along with a few other key ingredients. When my kiddos were young, I got into the habit of using fresh baby leaf spinach for the greens because they were less bitter and filled with a whole lot of goodness.
Here’s a little note about my use of turkey sausage, which I substitute regularly. My family used to complain when I made the switch. Well, my husband mostly and the kids followed suit (shhh we won’t tell him I’m sharing this story ~ lol). Despite their complaints about how I made changes to many recipes with new ingredients, I persisted. Years went by and one day I decided to give in, treat them and use pork sausage in a recipe. Guess what? None of them liked it…they all requested my turkey sausage version. True story of changed taste buds (wink).
Check out my sausage soup recipe. It’s easy, but savory & it will warm you from the inside out.
- 1 pound hot turkey sausage
- 1 pound sweet turkey sausage
- 1 – 28 oz. cans tomato puree
- 28 oz. water
- 2 cans (15.5 oz) cannellini beans
- 8 oz. fresh baby leaf spinach
- 1 large clove garlic, finely minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 pound pasta, Ditalini style
- 1 tablespoon olive oil
- Nonstick cooking spray
Remove the casing from the hot and sweet sausage. Coat a Dutch Oven or other large soup pan with the nonstick cooking spray. Cook the uncased sausage in the pan over medium heat. Stir the meat frequently to break it up as it cooks.
Add the tomato puree, water and beans to the meat.
Rinse the spinach. Chop it up. Add it to the soup.
Add the minced garlic, Italian seasoning, salt & pepper to the soup. Stir all of the ingredients together in the saucepan.
Stir and let the soup simmer for 20 to 30 minutes, stirring occasionally.
While the soup is simmering, boil the pasta as directed and drain. Shock it by running it under cold water. Toss it with the one tablespoon of olive oil and a light sprinkle of sea salt. Set the cooked pasta aside until the soup is ready.
Serve the soup over the cooked pasta.
More on making this soup recipe;
What to do with the excess? That’s easy. FREEZE IT, without the pasta & have another meal ready to thaw and warm on a busy night. But, always make fresh pasta…don’t freeze that part of the soup.
Or, make a double batch and freeze half as part of a freeze ahead meal plan.
Sides? Serve with a side salad and good fresh bread!
Love Soup? Check out my easy Vegetable Beef Soup Recipe. Another quick soup to make and serve during chilly weather days.