Pasta e Fagioli Soup Recipe
My version of this hearty Italian soup!
Ingredients
- 1 pound ground turkey
- 1 cup diced onion
- 1 cup julienne carrots
- 1 cup chopped celery
- 2 cloves garlic minced
- 2 14.5 ounce cans diced tomatoes
- 1 15.5 ounce can red kidney beans with liquid
- 1 15 ounce can great northern beans with liquid
- 1 15 ounce can tomato sauce
- 46 ounces of Spicy V-8 juice
- 1 tablespoon of vinegar
- 1 ½ teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon black pepper
- ½ teaspoon thyme
- ½ pound Ditalini pasta 1/2 of a 1pkg.
Instructions
- Brown and drain the ground turkey in a large saucepan.
- Add the turkey to a large stock pot.
- Saute onion, carrot, celery {Hint: for more flavor~ add some of the celery leaves} and garlic until tender in a large saucepan.
- Add veggies to stockpot.
- Stir in all remaining ingredients, but do not add the pasta.
- Simmer for at least an hour.
- Cook pasta by package directions for al dente and drain.
- Add the pasta to the soup.
- Simmer for 5 minutes more and serve.
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!
Nutrition
Calories: 340kcal
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