- 1 tablespoon olive oil
- 1 (16 ounce) package bulk turkey sausage
- 1 large onion, cut into chunks
- 4 cloves garlic, chopped
- 1 pinch Italian seasoning, or to taste
- salt and ground black pepper to taste
- 2 carrots, thinly sliced
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can beef broth
- 1/2 (14.5 ounce) can chicken broth
- 1 (6.5 ounce) can tomato sauce
- 2 bay leaves
- 1 cup rigatoni pasta
- Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
- Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.
04/17/2018
recipepes.com
talian Sausage and Tomato Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
