I love a good bowl of soup, especially when fall rolls around. It’s as if the first cool day brings out all the best of my favorite season – cute booties, scarves and warm soup that lasts for days.
Each time I make this pasta fagioli soup recipe, it turns out slightly different – which is exactly why I love it. Once you make it a time or two, you won’t even need a recipe. Simply grab your favorite veggies and start cooking! Hint: Get kale; it changes everything.
1 lb ground turkey
1 small onion, chopped
2 large carrots, chopped
1 zucchini, chopped
Spinach or kale
2 cloves garlic, minced
28oz can crushed tomatoes
15oz can tomato sauce
15oz can beef broth (plus more for heating)
15oz can red kidney beans (with liquid)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
- Brown ground turkey over medium-high heat. Season with salt + pepper.
- Add onion, carrots, zucchini and garlic. Saute for 10 minutes.
- Once the vegetables are softened, but still slightly crisp, add the remaining ingredients. Add the beef broth to your liking, depending on the soup consistency you prefer.
- Simmer over low heat for one hour.
- Just before your soup is ready, make your pasta. You can use any type of pasta – I usually just use what’s on hand.
What’s your favorite fall soup?