Pasta e Fagioli Italian Soup Recipe
My version of this hearty Italian soup!
Servings Prep Time
8 20minutes
Servings Prep Time
8 20minutes
  • 1pound ground turkey
  • 1cup diced onion
  • 1cup julienne carrots
  • 1cup chopped celery
  • 2cloves garlicminced
  • 2 14.5ounce cans diced tomatoes
  • 1 15.5ounce can red kidney beanswith liquid
  • 1 15ounce can great northern beanswith liquid
  • 1 15ounce can tomato sauce
  • 46ounces of Spicy V-8 juice
  • 1tablespoon of vinegar
  • 1 1/2teaspoons salt
  • 1teaspoon oregano
  • 1teaspoon basil
  • 1/2teaspoon black pepper
  • 1/2teaspoon thyme
  • 1/2pound Ditalini pasta1/2 of a 1pkg.
  1. Brown and drain the ground turkey in a large saucepan.
  2. Add the turkey to a large stock pot.
  3. Saute onion, carrot, celery {Hint: for more flavor~ add some of the celery leaves} and garlic until tender in a large saucepan.
  4. Add veggies to stockpot.
  5. Stir in all remaining ingredients, but do not add the pasta.
  6. Simmer for at least an hour.
  7. Cook pasta by package directions for al dente and drain.
  8. Add the pasta to the soup.
  9. Simmer for 5 minutes more and serve.
Recipe Notes

We absolutely love this soup it’s a monthly staple around our house and the longer it cooks the better it tastes. Serve with crusty bread! Enjoy!