Ingredients55 m servings 291
- 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.
Per Serving: 291 calories; 10.8 27.6 20.9 58 1422 Full nutrition
ReviewsRead all reviews 28
Given I was making a small amount of this just for Hubs and me, I didn’t measure ingredients - just eye balled them in smaller amounts…and added other ingredients as well. This is a good, basic...
I had Italian sausage prepared and browned with the intent of making a spaghetti dish after work, then discovered I didn't have any sauce and no time to make a sauce. So I searched for recipes u...
Have made this soup several times this winter for my family and took to work today for a soup luncheon. Huge hit. I've used differing pastas each time. Think we like the smaller pastas better...
This was delicious. The only change I made was to add some frozen spinach. I will definitely make it again. Thanks for the recipe!
Yummy! Perfect for a cold winter night! I added a little more chicken and beef stock but otherwise I followed the recipe as directed. My kids loved it!!
This soup was simple (I used spicy turkey ssg) and absolutely delicious.
Made this hearty soup for Halloween (before trick-or-treating) - family loved it! I made 2 minor alterations: used all Chicken broth (instead of part Beef), and used garlic pasta sauce in place...
With a "pinch" of Italian seasoning, this was pretty bland. With a tsp of Italian seasoning, some salt and pepper, this was pretty good. After tasting it, I threw in some kale just for the lea...