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Photo of Pasta, Bean, and Sausage Soup by WW

Pasta, Bean, and Sausage Soup

4
Points® value
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
6
Difficulty
Easy
This “pasta fazool” is more a stew than a soup, so you can enjoy it as a main course all on its own. It's both filling and satisfying, and you and your family will fall in love with it. To complete the meal, serve with seasonal greens on the side dressed simply with a touch of olive oil and a squeeze of lemon juice. All of the ingredients, including the turkey sausage, veggies, cannellini beans, and pasta, are cooked in just one big pot for added convenience and super-easy cleanup. If the soup is too thick when it’s finished cooking, you can stir in a bit more water or stock to thin it out before serving.

Ingredients

Olive oil

1 tsp(s)

Reduced-sodium chicken broth

4 cup(s)

Uncooked turkey sausage

10½ oz, hot Italian, about 3, removed from casings

Carrots

2 large, diced

Celery

2 stalk(s), medium, diced

Onion

1 small, chopped

Garlic

4 clove(s), large, chopped

Canned diced tomatoes

14½ oz, with juice

Fennel seed

½ tsp(s)

Table salt

¼ tsp(s)

Canned cannellini beans

15½ oz

Uncooked pasta

3 oz, (1 cup)

Fresh parsley

½ cup(s), coarsely chopped

Grated Parmesan cheese

2 tbsp(s)

Instructions

  1. Heat oil in large saucepan over medium-high heat. Add sausage and cook, breaking sausage into chunks with side of spoon, until lightly browned, about 3 minutes.
  2. Add carrots, celery, and onion; cover and cook over medium-high heat, stirring occasionally, until vegetables are tender, about 7 minutes. Stir in garlic and cook 1 minute.
  3. Stir in broth, tomatoes and juice, fennel seeds, and salt. Mash half of beans with fork; stir in mashed and whole beans and bring to boil. Reduce heat and simmer, uncovered, for flavours to blend, about 5 minutes.
  4. Stir in pasta and cook, stirring occasionally, until pasta is tender, about 8 minutes.
  5. Remove from heat and stir in parsley. Ladle soup into 6 bowls and sprinkle evenly with Parmesan.
  6. Serving size: 2 cups soup and 1 teaspoon Parmesan

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