Pasta e Fagioli
  • 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, ditalini, or I even 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
  1. 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.
  2. Add the water, stock and tomato sauce and bring to a boil.
  3. 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.
  4. Top with remainder of cheese to serve.
Adapted from Cooking Light.
Recipe by Family Balance Sheet at