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Sausage and Bean Soup with Ditalini Pasta

Source: Found on Pinterest

Ingredients

  • 1 lb. ground Italian sausage (turkey or pork) - see note below
  • 3 Tbls. olive oil
  • 1 c. diced carrots
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 (15 oz.) can diced petite tomatoes
  • 1 (15 oz.) can cannellini beans, drained
  • 64 oz. chicken broth
  • 1 t. dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 3/4 c. dried ditalini pasta
  • grated Parmigiano-Reggiano or Parmesan cheese, for garish

Instructions

In a large pot, brown the sausage. Remove from pot; drain on paper plate lined with paper towel to absorb the grease. If there is a lot of fat left in the pot, pour this out, but do not wipe out pot.

Add onion, carrots and olive oil and sauté for 3-5 minutes until soft. Add garlic and sauté about a minute more. Add the tomatoes, chicken broth, thyme, bay leaf and salt, pepper, drained beans and sausage. Cover the pot and cook for 30-45 minutes over low heat, at a gentle simmer.

Add pasta and cook, uncovered, until the pasta is tender (9-11 minutes).

Serve with grated cheese on top. Serves 6

NOTE: I use Jennie-O hot Italian turkey sausages, casings removed. You could also use the sweet Italian sausages as well.