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Ingredients

1 tablespoon olive oil 1 (16 ounce) package bulk turkey sausage 1 large onion, cut into chunks 4 cloves garlic, chopped 1 pinch Italian seasoning, or to taste salt and ground black pepper to taste 2 carrots, thinly sliced 1 (15 ounce) can cannellini beans, drained and rinsed 1 (14.5 ounce) can diced tomatoes 1 (14.5 ounce) can beef broth ½ (14.5 ounce) can chicken broth 1 (6.5 ounce) can tomato sauce 2 bay leaves 1 cup rigatoni pasta

Nutrition Info

290.7 calories carbohydrate: 27.6 g cholesterol: 57.9 mg fat: 10.8 g fiber: 5.2 g protein: 20.9 g saturatedFat: 2.7 g servingSize: - sodium: 1421.6 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large pot over medium heat, cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots, cook and stir until carrots start to soften, 5 to 7 minutes.
Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta, cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

6 servings

If you love sausage and tomatoes, you are going to love this combination I created for this recipe.