This is one of my favorite soups to make in the fall - I've tried many different versions of this - but this one is my favorite - the addition of the sausage makes it a really filling meal. Enjoy!
- 2 tbsp. extra virgin olive oil
- 1 (20 oz.) package hot Italian (chicken or turkey) sausage, casings removed
- 1/2 large (or 1 medium) onion, finely chopped
- 4 cloves garlic, minced
- 4 carrots, thinly sliced
- 4 stalks celery, thinly sliced
- 1 (14.5 oz.) can diced tomatoes
- 1 can red kidney beans, drained and rinsed
- 1 can cannelini beans, drained and rinsed
- 32 oz. reduced-sodium chicken broth
- 1 (28 oz.) can tomato sauce
- 2 tsp. dried parsley
- 1/2 tsp. dried basil
- 1 tsp. salt
- 1 lb. small dry pasta (such as ditalini)
- Parmesan cheese for serving.
1. Heat 1 tbsp of olive oil in a Dutch oven or large stockpot over medium-high heat.
2. Add the sausage to the pot and brown, crumbling as it cooks. Once the sausage is browned, remove it from the pot with a slotted spoon.
3. Add the other tbsp of olive oil to the pot. Add the onion, garlic, carrot and celery, and saute over medium heat until vegetables are soft ( 8-10 minutes).
4. Return the sausage to the pot, add the can of diced tomatoes with juices, stir briefly, and simmer for 10 minutes.
5. Add the beans, chicken broth and tomato sauce to the pot. Add in the parsley, basil and salt - stir well, increase the heat to high and bring to a boil.
6. Once boiling, reduce the heat to low, cover and simmer at least 30 minutes.
7. Boil a separate pot of salted water and cook pasta according to package directions. Drain and add a dash of olive oil to coat pasta (to prevent sticking).
8. Scoop pasta into bowls and ladle soup over noodles - garnish with parmesan cheese.
[tip: keep the pasta and soup separate until just before serving - it keeps the pasta from soaking up all of the broth and you can then freeze the leftover soup for another meal - all you would have to do is make more pasta]
Adapted from Annie's Eats