Recipe by annmarie
Tyler's ultimate recipe. I'm adding it mostly because I want the nutritional content as I've adapted it. It's really tasty and filling. Spinach or other greens would be good stirred in and I also add some crushed red pepper flakes for an added layer of flavor.
- 2 quarts chicken stock
- 1 head garlic, halved
- 1⁄2 lb rigatoni pasta
- 1 teaspoon extra virgin olive oil
- sage leaf
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3⁄4 lb sweet Italian turkey sausage
- 2 medium carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 onion, roughly chopped
- 1 (28 ounce) can crushed plum tomatoes
- 1 bay leaf
- 1 (28 ounce) can cannellini beans, drained and rinsed
- 1⁄2 bunch fresh parsley leaves, finely minced
- fresh coarse ground black pepper
- 1⁄4 cup parmesan cheese, grated
Directions See How It's Made
- Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
- Bring a pot of salted water to boil for the rigatoni.
- Pour 1 teaspoon olive oil and add Pam spray to a large saucepan. Add about eight sage leaves, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage (taken out of the casing) and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
- To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
- Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
- Cook the rigatoni (or whatever other small pasta you like) in the boiling water for 6 minutes; it should be slightly underdone. Drain.
- Add some rigatoni to the bottom of the bowl, pour soup over, and then top with a bit of cheese.
- I keep the pasta in a separate container in the fridge, so that it doesn't absorb all of the broth.