Ingredients
Scale
- 1 pound ground turkey or chicken sausage (casings removed)
- 1 large yellow onion (finely diced)
- 3 medium carrots (finely diced)
- 2 medium celery ribs (finely diced)
- 4 cloves garlic (minced)
- 5 cups low sodium chicken broth
- 1 can (14.5 ounces) cannellini beans (rinsed and drained)
- 1 can (14.5 ounces) red kidney beans (rinsed and drained)
- 1 can (15 ounces) diced tomatoes (with juices)
- 1 can (16 ounces) tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1 tablespoon fresh rosemary (minced)
- 1 tablespoon fresh thyme
- 3 tablespoons fresh Italian parsley (chopped)
- 1 cup (4 ounces) dried pasta (elbow macaroni or ditalini)
- 1/3 cup freshly grated Parmigiano-Reggiano (plus more for serving)
- Crushed red pepper flakes (for serving)
Instructions
- In a large pot over medium-high heat, brown the ground turkey or chicken sausage for 4–5 minutes, crumbling it with a wooden spoon.
- Add diced onions, carrots, celery, rosemary, thyme, and parsley; sauté for 6 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Pour in chicken broth, cannellini beans, red kidney beans, diced tomatoes (with juices), tomato sauce, bay leaves, salt, and black pepper. Bring to a boil then reduce to simmer for 5 minutes.
- Add dried pasta and continue to simmer for 9–10 minutes until al dente.
- Remove bay leaves and fold in grated Parmigiano-Reggiano cheese until melted.
- Adjust seasoning and serve hot with extra cheese and crushed red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 55mg