Easy Italian Sausage Soup
This is a hearty and comforting meal that brings a taste of Italian cuisine to your kitchen.
Equipment
- Stockpot
- Laddle
- cutting board
- knife
- Measuring spoons
- Measuring cup
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage, without casing
- 1 medium chopped onion
- 4 minced garlic cloves
- 2 medium diced carrots
- 2 stalks diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili pepper flakes
- 1 15 oz. canned diced tomatoes,
- 4 cups chicken broth
- 1 15 oz. canned cannellini beans, drained and rinsed
- 1 15 oz. canned kidney or black beans, drained and rinsed
- 1 cup short pasta, like ditalini, elbow, or baby shells
- Salt and pepper to taste
- Freshly grated Parmesan cheese
- Chopped basil or parsley for garnish
Instructions
- PREPARE THE SAUSAGE: Heat a large pot or Duch oven on medium heat. Add the olive oil. Once the oil is hot, add the Italian sausage. Break it up with a wooden spoon as it cooks. Cook until it’s brown and cooked through about 5-7 minutes. Remove the sausage from the pot and set aside.
- SAUTE THE VEGETABLES: In the same pot, add the chopped onion, garlic, carrots, and celery. Saute for about 5-7 minutes, or until the vegetables are tender.
- COMBINE THE INGREDIENTS: Return the cooked sausage to the pot. Stir in the diced tomatoes (with their juice), cannellini beans, kidney beans, chicken broth, dried basil, dried thyme, dried oregano, and red chili pepper flakes. Bring the mixture to a boil, cover, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.
- ADD PASTA: Once the soup has simmered, add the pasta to the pot and continue to simmer until it’s tender about 15-20 minutes. Cover the pot again, stir the soup a few times while it’s cooking to make sure the pasta doesn’t stick to the bottom of the pot. Taste and season with salt and pepper as needed
- SERVE: Ladle the soup into bowls. Garnish with freshly grated Parmesan cheese and chopped fresh parsley or basil. Serve hot with crusty bread or garlic bread on the side.