Pasta Fagioli Soup with Chick Pea Pasta
Equipment
- Large Pot
Ingredients
- 1 Pound Hot Sausage (or ground turkey)
- 1 Large Onion Chopped
- 4 Cloves Garlic Minced
- 5 Sticks Celery Chopped
- 5 Carrots Diced
- 1 24- Ounce Can Diced Tomatoes With Juices
- 2 Cans Cannellini Beans Rinsed and Drained
- 2 Boxes (about 8 cups) Chicken Broth
- 8 oz Chickpea Pasta
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Red Pepper Flakes
- 1 Tablespoon Dried Parsley
- Salt and Pepper To Taste
- Olive Oil For Sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened.
- Add the hot sausage (or ground turkey) to the pot. Cook until browned, breaking it up with a spoon (about 5-7 minutes).
- Stir in the minced garlic, chopped celery, and diced carrots. Cook until the vegetables start to soften.
- Pour in the can of diced tomatoes (with juices) and the chicken broth. Stir well.
- Add the rinsed cannellini beans, oregano, red pepper flakes, dried parsley, salt, and pepper. Bring to a simmer.
- Add the chickpea pasta and cook according to package instructions.
- Taste the soup and adjust seasonings as needed.
- Ladle the soup into bowls.
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