Pasta Fagioli Soup
This thick, hearty Pasta Fagioli Soup is satisfying enough for a main dish and a great way to warm up this winter!
Ingredients
- 4 teaspoons olive oil, divided
- 1 lb uncooked hot Italian turkey or chicken sausage, casings removed if present
- 1 medium onion, diced
- 3 large carrots, finely diced
- 2 medium celery ribs, finely diced
- 4 garlic cloves, minced
- 4 cups reduced sodium chicken broth
- 1 cup water
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 bay leaf
- 4 oz dry whole wheat elbow macaroni pasta
- 2 cups torn fresh spinach
- 1 oz freshly grated Parmesan cheese
Instructions
- Drizzle 2 teaspoons of olive oil into the bottom of a large soup pot and bring over medium heat. Add the sausage and cook, breaking it up into small pieces with a cooking spoon or spatula as it browns. Remove the sausage to a side plate when cooked.
- Drizzle the remaining 2 teaspoons of olive oil into the pot and allow the oil to heat. Add the onion, carrots, and celery and cook for 5-7 minutes until softened. Add the garlic and cook for another 30-60 seconds.
- Stir in the broth, water, crushed tomatoes, tomato sauce, beans, salt, Italian seasoning, oregano, basil, thyme, pepper, bay leaf, and the cooked sausage from step one. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to med-low to simmer and simmer for 5 minutes.
- Stir in the pasta and simmer over med-low heat for 8-10 minutes until the pasta is cooked. With about 3 minutes left in the cook time, stir in the spinach to allow it to wilt.
- Remove the pot from heat. Locate and discard the bay leaf. Stir in the Parmesan cheese until it melts into the soup. Soup will thicken upon standing.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1 ½ cup) serving: 3 (Points calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 ½ cup) serving:
254 calories, 35 g carbs, 4 g sugars, 6 g fat, 2 g saturated fat, 18 g protein, 8 g fiber, 1079 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
6 per (1 ½ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below Inspired by Easy Weeknight Recipes and Taste and See
254 calories, 35 g carbs, 4 g sugars, 6 g fat, 2 g saturated fat, 18 g protein, 8 g fiber, 1079 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
6 per (1 ½ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below Inspired by Easy Weeknight Recipes and Taste and See