Pasta Fagioli

When it's cold outside, all I want is a warm bowl of soup. This recipe for Pasta Fagioli is perfect for those days, and the best part is it can be made kid friendly. It combines sausage, herbs & spices, and tomato products for a comforting soup that is easy to make for those busy and chilly nights.

I enjoy making soups from scratch because I can control the sodium, fat, and sugar in the final product. Plus, I don't get all the added preservatives either that you find in many processed soups.

Ingredients:

1 medium onion, chopped

1 1/2 tsp. minced garlic

2 tsp. dried parsley

1 tsp. Italian seasoning

1/4 tsp. red pepper flakes

20 oz chicken broth (I use Kitchen Basic regular or no added salt)

1 (15 oz.) can DelMonte diced tomatoes with zesty green chilies *

8 oz. tomato sauce

1/2 cup Ditalini pasta

1 (15.5 oz.) can cannellini beans or northern beans (optional)

3/4-pound Italian sausage (mild or hot), cooked (I like to cook mine on the George Foreman Grill)

Directions:

1. In a large saucepan cook over medium heat, onions, garlic, parsley, Italian seasoning, and red pepper until onions become translucent. In the meantime, cook pasta in another saucepan according to the package; then drain.

2. Stir in broth, tomatoes, tomato sauce, cooked pasta, and sausage and simmer for 20-30 mins. Add extra chicken broth as needed.

3. Add beans and stir well. Heat through.

4. Sprinkle shredded cheese or grated Parmesan on top and enjoy.

Kid-friendly version:

1. Leave out 1/4 tsp red pepper flakes

2. In place of Rotel tomatoes, use 1 (15oz) can of fire-roasted tomatoes (pureed)

3. 3/4-pound mild Italian sausage, cooked

*You can also use 1 (10 oz.) can of original Rotel diced tomatoes pureed.

Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN