pasta fagoli soup

This is a winter staple at our house.  It is healthy, hearty, comforting, and the perfect winter dinner. The boys eat and eat and eat…  it’s a good thing that it makes a lot!  It goes great with beer bread and nice glass of red of wine in front of a fire.  I have made this several times, making a few variations until I got it to where the kids love it…  so, here is the recipe!

Pasta Fagoli Soup

  • 1 lb. of ground turkey
  • 3 stalks of celery
  • 2 large carrots
  • 1 clove of garlic
  • 1 T. butter
  • 1/2 medium to large red onion
  • 1 can of cannelloni beans
  • 1 can of petite diced tomatoes
  • 1 box of ditalini pasta noodles
  • 1, 32 oz container of low sodium chicken broth
  • 1, 46 oz bottle of tomato juice
  • olive oil
  • salt and pepper
  • red pepper flakes
  • Italian seasoning

Heat up a large stock pot.  Pour about 2 T of olive oil into the pan.  Add ground turkey, seasoned with salt and pepper.  Brown.

Add in diced up celery, carrot, and onion, along with clove of minced garlic, a dash or two of red pepper flake, a bit more salt and pepper, butter, and about 1 t. of Italian seasoning.  Cook veggies making sure that they stay firm, but not crunchy.

Add in tomato juice, chicken stock, tomatoes, and beans.  Bring to a boil, stirring occasionally.  About 10 minutes before serving, add in about 1/3-1/2 box of ditalini pasta noodles.  Cook until al dente.  Remove soup from heat and serve.

To finish, put a bit of fresh ground pepper on top and a bit of fresh grated parmesan cheese for an extra layer of flavor.

Now, just grab a spoon, a comfy chair, and enjoy.


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