I love soup.
Oddly, though, this has not always been the case. Years ago, I rarely made soup at home, unless it was chili – and even then, Teacher Man is the true chili maker in our house.
But somehow as I’ve gotten older and found myself enjoying being in the kitchen again (now that Joe is older and has more patience for waiting for dinner), soup has become a mainstay of our winter menus.
I’m reading a book right now called “Bread and Wine” by Shauna Niequist and she describes soup this way: “Soup, it seems, is the ultimate comfort food … we eat soup when we’re sick, when we’re snowed in, when we’re heartbroken. Soup is cold-weather-dark-sky food. And the best soups are made, I think, when we treat them as such – earthy, simple, slow, soothing. Soup is the wool sweater, not the little black dress.”
I think this rings true.
My mom found this recipe on the Fake Ginger blog, and I’ve been meaning to try it for a couple of weeks now. Finally last Friday night, I had the time and opportunity to give it a try – and I’m glad I did!
First, of course, I poured a glass of sauvignon blanc and pulled out the recipe link from my mom. Then I prepped the turkey sausage – removing it from the casings.
Then I set about chopping the celery, carrots, onions, and garlic. Have I mentioned how much I love chopping veggies? After a busy week at work, it’s weirdly relaxing for me. (Well, along with the wine, of course.)
Once the turkey sausage and veggies are browned, it’s really just a couple of easy steps and simmering time on the stove – finishing off with the cannellini beans and ditalini pasta. Easy, filling, nutritious, and super yummy!
I used JENNIE-O® Lean Hot Italian Turkey Sausage and made sure I used plenty of red pepper flakes so the spice was fabulous – if you like that kind of thing. (If you don’t, you could tone down the red pepper flakes and/or use sweet Italian turkey sausage.)
The leftovers on Saturday were equally wonderful. Just pair with some crusty bread and you’re set.
Enjoy!
Lara
Pasta Fagioli with Turkey Sausage
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic finely chopped
- 1 carrot peeled & chopped
- 1 stalk celery chopped
- 1 lb hot Italian turkey sausage casings removed
- 1 tablespoon Italian seasoning
- 2 teaspoons teaspoon red pepper flakes to taste
- 1 15- ounce can crushed tomatoes
- 4 cups chicken stock
- 1 can cannellini beans
- 1 cup ditalini or other small pasta
- Parmesan cheese for serving
- Green onions chopped, for serving
Instructions
- Heat olive oil in a large heavy pot over medium high heat.
- Add the diced onion and cook until it just begins to soften, about 2 minutes.
- Add celery and carrots; cook, stirring frequently, for another 3 minutes.
- Add garlic and cook just until fragrant, about 30 seconds.
- Add the sausage to the pot, crumbling as it cooks.
- Cook until the sausage is no longer pink.
- Stir in Italian seasoning and red pepper.
- Stir in tomatoes and stock.
- Bring the mixture to a boil. Reduce heat and simmer 30 minutes.
- Stir in the beans and ditalini. (Add an extra cup of stock or water at this point if it's boiled down too much.)
- Simmer for 6- 8 minutes or until pasta is tender.
- Serve hot with Parmesan cheese and some chopped green onions