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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Pasta e Fagioli soup recipe is a busy weeknight family-favorite. One online reviewer says, This recipe is delicious! Definitely a simple, rustic, comfort food. Ingredients:
1 tablespoon olive oil |
6 ounces hot turkey italian sausage |
1 1/2 tablespoons bottled minced garlic |
1 cup water |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 (8-ounce) can no-salt-added tomato sauce |
1 cup uncooked small seashell pasta (about 4 ounces) |
1/2 cup grated romano cheese, divided |
1 1/2 teaspoons dried oregano |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
2 (15-ounce) cans cannellini beans or other white beans, drained |
minced fresh parsley (optional) |
crushed red pepper (optional) |
Directions:
1. Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.
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