This is a sponsored conversation written by me on behalf of Barilla® and Johnsonville®. The opinions and texts are all mine.
It's no secret that one of my most favorite soups at almost any Italian restaurant is Pasta e Fagioli. That's generally because it's got some of everything in it without being too heavy, and that's exactly where I am with fall right now. It's nice and cool and crisp in the mornings, but still rather hot here during the day. So, I find myself craving more hearty dishes on a lighter side.
This soup isn't only lighter on the scale (being that it's made from home), it's also lighter on the wallet since it's made from simple ingredients, most of which you probably already have in your fridge and pantry! Let's face it, almost any soup is a great economical option for an all inclusive meal in a bowl, and when you involve a slow cooker you're almost always insured an easy-fix meal as well.
You could make this soup for well under $10, and feed your entire family a filling and satisfying meal that won't bust your budget.
When I was out of town this weekend, I came across a Kroger store. So, naturally I had to stop by and check it out. While there, I picked up some Barilla Tri-Color Rotini and Johnsonville Mild Italian Sausage. (I told you, I've been on a pasta kick lately!) Did you know that Barilla is Italy's #1 brand of pasta? It makes this dinner (and any other) quick, easy, and completely versatile!
The Johnsonville Mild Italian Sausage is convenient as well and super flavorful! Loaded with spices and flavors that make recipe prep easy. I grabbed the links, which for some reason I've always preferred! Perhaps that's because they're so versatile. You can use the links in anything from a sandwich, to being coined for pasta dishes, or even removed from the casings to be used ground as I did here!
This soup is leaps and bounds tastier and more wholesome than what you would get at any restaurant. Plus, being that it's basically a 'set it and forget it' crock pot meal, you can go about your day and let the slow cooker do all the hard work for you; making it a perfect weeknight dinner!
I can't wait for leftovers of this soup. Yep, this makes one mighty full crock pot of filling and delicious soup. So much so that I ended up with another full meal worth of leftovers (but I have a pretty small little family here.)
Crock Pot Pasta e Fagioli
Servings: 8 • Size: About 1 1/2 Cup • Calories: 307.6 • Fat: 6.2 g • Saturated Fat: 1.9 • Carb: 46 g • Fiber: 9.6 g • Protein: 20 g • Sugar: 5.7 g • Sodium: 454.2 mg
1/2 Lb. Johnsonville Mild Italian Sausage (Ground or Links)
1/2 Lb. Extra Lean Ground Turkey
28 Oz. Unsalted Beef Stock
1 (14 Oz.) Can Salt Free Whole Peeled Tomatoes
1 (14 Oz.) Can Salt Free Diced Tomatoes
1 Onion, Chopped
4 Celery Stalks, Sliced
2 Carrots, Peeled & Sliced
2 Bay Leaves
1 Tsp. Dried Basil
1 Tsp. Dried Oregano
1/2 Tsp. Dried Thyme
1 C. Dry Uncooked Barilla Pasta (I used Tri-Color Rotini.)
1 (14.5 Oz.) Can Reduced Sodium Red Kidney Beans, Drained & Rinsed
1 (14.5 Oz.) Can Reduced Sodium Cannelloni Beans, Drained & Rinsed
Salt & Pepper to Taste
Lightly coat the inside of a large skillet with non-stick cooking spray.
Brown the 1/2 Lb. Johnsonville Mild Italian Sausage (Ground or Links) and 1/2 Lb. Extra Lean Ground Turkey in the skillet over medium-high heat until cooked through.
Drain and transfer the meat to a slow cooker. Add in the 28 Oz. Unsalted Beef Stock, Whole Peeled Tomatoes, Diced Tomatoes, 1 Onion, 4 Celery Stalks, 2 Carrots, 2 Bay Leaves, 1 Tsp. Dried Basil, 1 Tsp. Dried Oregano, and 1/2 Tsp. Dried Thyme.
Give it all a good stir, cover and cook on high for 4-6 hours or on low for 7-8 hours.
Stir in the 1 C. Dry Barilla Pasta, 1 Can Red Kidney Beans, and 1 Can Cannelloni Beans.
Season with Salt & Pepper to Taste and cover to cook for another 30 minutes or until the noodles are cooked through.
Once done, divide evenly among bowls and enjoy right away!