Italian Sausage and Tomato Soup

Ingredients

• 2  bay leaves 
• 16 ounce bulk turkey sausage 
• 14.5 ounce beef broth canned
• 15 ounce .5 can cannellini beans drained and rinsed canned
• 6.5 ounce tomato sauce canned
• 14.5 ounce canned tomatoes diced canned
• 2  carrots thinly sliced
• 14.5 ounce chicken broth canned
• 4 cloves garlic chopped
• 6 servings salt and ground pepper black to taste
• 1 pinch penzey's southwest seasoning italian to taste
• 1 tablespoon olive oil 
• 1 large onion cut into chunks
• 1 cup rigatoni pasta 

Equipment

• pot

Directions

1. Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes.
2. 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.
3. 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.
4. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.