Italian Sausage Soup

This is an easy but hearty soup to put together which makes it a great weekday or weekend meal. Warm cornbread, garlic bread or just Italian bread would be great along side a bowl. If you want a kick to your soup add a spicier sausage. I often cut this recipe in half since it is just my husband and I. Choose just one or two cans of beans instead of halving each can. Enjoy!

Italian Sausage Soup
1 (16-oz.) pkg. sweet Italian sausage, casings removed
1 yellow onion, chopped
1 C. minced celery
1 C. minced carrot
3 (14-oz.) cans beef broth
2 (14.5-oz) cans diced tomatoes with basil, oregano, and garlic
1 (16-oz.) can red kidney beans, drained
1 (16-oz.) can light red kidney beans, drained
1 (15.5-oz.) can great northern beans, drained
2 C. ditalini pasta (short tubes)
1 tsp. salt
1 tsp. ground black pepper

In a large Dutch oven, cook sausage, onion, celery, and carrot over medium-high heat until sausage is browned and crumbles. Drain well. Stir in broth, tomatoes, and beans; bring to a boil over medium-high heat. Reduce heat, and simmer for 20 minutes. Add pasta; simmer for 8-10 minutes, or until pasta is tender. Stir in salt and pepper. Serve immediately.

Yields: 8-10 servings

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