1 hour | EASY | SERVES 6
Nutrition per serving:
396 Cals, 16.8g Protein, 47.6 Carbs, 19.1g Fat
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 them 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 and it will warm you from the inside out. It truly is a family favorite.
Dutch oven or large saucepan
Hot turkey sausage
Sweet turkey sausage
More about making my Pasta Fagioli
What to do with the excess? That’s an easy answer, FREEZE IT! However, freeze it without the pasta. Once frozen, you have another meal ready to thaw and warm on a busy night. But, always make fresh pasta once you thaw and warm the soup. Don’t freeze the pasta in the soup; it’s so much better freshly prepped.
Double up: Or, consider making a double batch of this soup so that you definitely have extras to cool and freeze as part of a make ahead meal plan.
Sides? Serve with a side salad and good fresh bread!
Measurements and Nutritional Information: The nutrition per serving provided is based on specific ingredients and brands and is offered to give you an estimated value; it was measured as 10 servings (10 cups) and does not include any Ditalini. You can utilize Very Well Fit to add in any changes in ingredients and brands you use to give you more accurate information.
- 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
1. Remove the casings from the sausage links.
2. Coat a Dutch Oven or other large soup pan with the nonstick cooking spray.
3. Cook the sausage over medium heat. Stir the meat frequently to break it up as it cooks.
4. Add the tomato puree, water and beans to the cooked meat.
5. Rinse the spinach. Chop it up. Add it to the soup.
6. Add the minced garlic, Italian seasoning, and salt & pepper to the soup. Stir all of the ingredients together in the saucepan.
7. Stir and let the soup simmer for 20 to 30 minutes, stirring occasionally.
8 While the soup is simmering, cook the pasta as directed . Once it's drained, 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.
9. Serve the soup over the cooked pasta.