Italian Sausage Soup

Lainey6605's Note:

This is a recipe from Paula Deen. It is one of her family's favorite soups.

• Total Time: 40 mins
• Prep Time: 0 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 (16 ounce) package sweet Italian sausage , casings removed
• 1 yellow onion , chopped
• 1 cup celery , minced
• 1 cup carrot , minced
• 3 (14 ounce) cans beef broth
• 2 (14 ½ ounce) cans diced tomatoes with basil oregano and garlic
• 1 (16 ounce) can red kidney beans , drained
• 1 (15 ½ ounce) can great northern beans , drained
• 2 cups ditalini
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

Directions:

1. In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.
2. Drain well.
3. Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.
4. Reduce heat and simmer for 20 minutes.
5. Add pasta; simmer for 8-10 minutes, or until pasta is tender.
6. Stir in salt and pepper.
7. Serve immediately.
8. Note: Soup can be frozen for up to 1 month.
9. Thaw in refrigerator before reheating.

Reviews

[Curtie]

We love this soup -- I use this recipe as a base and add tons of fresh chopped basil, lots of garlic, chopped spinach, and fennel seeds to this recipe. I also add fresh chopped eggplant if in season. Serve with a warm crusty bread and grated parmesan on top. Oh Mama Mia -- it's good.

[Chef #1113498]

SIx Stars, I am on a diet, but had to have two bowls, and could have tried three!

[BakinBaby]

Excellent blend of veggie's and sausage. I think it needed a little hot spice, so added about 1 tsp. crushed red peppers. Also, subed my fresh frozen cannellini and kidney beans from last summer harvest. I think my frozen veggies lacked the gravy flavor that comes from canned. Just my 2cents worth. Very good one Lainey, tagged in the newest forum.