Soups are sometimes served as the primo, or first course in Italian cuisine. In some regions of Italy, such as Veneto, soup is eaten more than pasta.
If you’re looking for a soup recipe you can make anytime you’ve got soup on the mind, this is the one! Tried and True Italian Pasta Soup is here to stay.
Ingredients
- 1 lb lean ground turkey
- 1 cup onion, diced (½ medium onion)
- 2 cups carrots, shredded (5 oz)
- 2 cups celery, diced (5-6 stalks)
- 1 green bell pepper, diced
- 3 Tbsp garlic, minced
- 28 oz can reduced-sodium diced tomatoes
- 28 oz can reduced-sodium tomato sauce
- 2 – 14.5 oz cans reduced-sodium beef broth
- 15 oz can kidney beans, drained + rinsed
- 15 oz can northern beans, drained + rinsed
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- 8 oz ditalini pasta
Instructions
- Brown the turkey in a large deep pot. Season with salt and pepper. Drain fat. Remove turkey and set aside.
- In the same pot, add onion, carrots, celery and green bell pepper. Saute on medium-high heat for about 5 minutes. Add garlic and cook for an additional 3 minutes.
- Add diced tomatoes, tomato sauce, broth, both beans, Italian seasoning, salt and pepper and browned turkey. Stir well and let simmer, covered, for 1 hour. Stir occasionally.
- Boil water and cook ditalini pasta according to package instructions.
- Drain pasta and add to the meat mixture. Cook for another 5 minutes and serve!
Nutrition Information
Serving: (1 cup)
5 Smartpoints
Calories: 175
Fat: 1g
Saturated Fat: 0g
Cholesterol: 23mg
Sodium: 818mg
Carbohydrates: 39g
Fiber: 8g
Sugar 10g
Protein:14 g