Description
A hearty and flavorful soup featuring Italian sausage, vegetables, beans, and pasta in a savory broth.
Ingredients
Scale
- 1 pound mild Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 1 cup uncooked small pasta, such as ditalini
- Fresh spinach or kale, optional
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat if needed.
- Add the onion, garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, chicken broth, cannellini beans, dried basil, dried oregano, and crushed red pepper flakes. Bring to a boil.
- Reduce heat to low and simmer for 15 minutes to allow flavors to meld.
- Add the uncooked pasta and continue to simmer until the pasta is al dente, about 8-10 minutes. If using, stir in fresh spinach or kale in the last 2 minutes.
- Season with salt and black pepper to taste. Serve hot, topped with grated Parmesan cheese.
Notes
For a spicier version, use hot Italian sausage. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 28g
- Protein: 18g