Pasta e Fagioli

This soup is delicious and it’s always a good sign when your kids as for “more, please!”

Pasta e Fagioli

Author: Kristia Ludwick

Ingredients

1 Tbsp olive oil
10 oz turkey sausage, casings removed. I cooked the whole 20 oz package and used half for this recipe and then put the other half in the freezer for a future meal.
4 cloves garlic, minced
1 cup water
24-36 oz homemade chicken stock, or store-bought. If 24 oz makes the soup too thick for you, add more until you get to your desired consistency.
1 cup roasted tomato sauce, or your favorite brand
1 cup uncooked small pasta, such as seashell, but I used orzo because that was in my pantry.
½ cup grated Romano or Parmesan cheese, divided
1 ½ tsp dried oregano
¼ tsp salt
¼ tsp pepper
2 cans (15 oz) cannellini or white beans, drained

Instructions

In a large soup pot, heat the olive oil over medium-high heat. Add the sausage and garlic and cook until sausage is no longer pink. Stir and break up the sausage into bite-sized pieces as you cook.
Add the water, stock and tomato sauce and bring to a boil.
Add the pasta, ¼ cup cheese, oregano, salt, pepper and beans. Bring to a boil and then reduce heat to a simmer for about 8 minutes until the pasta is cooked.
Top with remainder of cheese to serve.

Notes

Adapted from Cooking Light.

Goes well with a salad, homemade applesauce and homemade bread.