Ingredients
- 1 ½ cups ditalini pasta, uncooked (or any small pasta)
- 1 lb turkey sausage, ground
- 1 tbsp olive oil
- 1 ½ cups yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 tsp garlic, minced
- 32 oz low-sodium chicken broth
- 30 oz tomato sauce
- 15 oz cannellini beans, drained and rinsed
- 15 oz dark kidney beans, drained and rinsed
- 14 oz diced tomatoes, canned
- 1 tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup parmesan cheese, grated for garnish
- Freshly chopped parsley, for garnish
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil and cook the ditalini pasta according to package instructions (about 10–12 minutes). Drain and set aside. - Brown the Turkey Sausage:
In a large pot over medium-high heat, brown the turkey sausage, breaking it into bite-sized pieces with a wooden spoon until fully cooked. Remove the sausage and set aside on a paper towel-lined plate. - Sauté the Vegetables:
Add olive oil to the same pot and sauté the onion, carrots, and celery for about 5 minutes, until the vegetables are slightly tender. Add garlic and cook for 30 seconds, until fragrant. - Make the Soup Base:
Pour in the chicken broth, tomato sauce, cannellini beans, kidney beans, diced tomatoes, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce the heat to simmer. - Combine and Simmer:
Return the cooked turkey sausage and pasta to the pot. Simmer for 10–15 minutes, allowing the flavors to meld together. Taste and adjust seasonings if necessary. - Serve:
Serve hot, garnished with grated parmesan cheese and freshly chopped parsley.
Notes
- Variations:
- Make it vegetarian: Omit the sausage and add extra vegetables or plant-based protein like lentils or tofu.
- Add greens: Stir in spinach or kale for added nutrition.
- Spicy kick: Add red pepper flakes or a diced jalapeño for some heat.
- Swap pasta types: If you don’t have ditalini, you can use other small pasta like elbow macaroni or shells.
- Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stove over low heat, adding a bit of broth or water to loosen the soup as needed.
- This soup also freezes well for up to 3 months—just freeze before adding the pasta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 50mg
