Prep 15 mins
Cook 45 mins
A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 carrot, peeled & chopped
- 1 stalk celery, chopped
- 1 lb sweet Italian sausage links or 1 lb hot Italian sausage, casing removed and crumbled (can use turkey sausage)
- 2 teaspoons dry oregano
- 1 tablespoon dry basil
- 1 -2 teaspoon red pepper flakes, to taste
- 1 1⁄2 cups canned chopped tomatoes with juice
- 3 -4 cups vegetable stock or 3 -4 cups chicken stock
- 1 can progresso cannellini beans
- 1 cup ditalini or 1 cup small shell pasta
- 2 tablespoons chopped flat leaf parsley
- parmesan cheese
- Heat olive oil in a large heavy pot over medium high heat.
- Cook onion in oil 2 minutes.
- Stir in garlic, celery and carrots and cook for 3 minutes.
- Add and brown crumbled sausage.
- Add basil, oregano and red pepper.
- Toss to coat.
- Stir in tomatoes and stock.
- Bring to a boil.
- Reduce heat and simmer 30 minutes.
- If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
- Simmer for 6- 8 minutes or until pasta is tender.
- Stir in parsley and serve hot with grated Parmesan cheese.
This soup was a huge hit in our house! It is a very hearty soup bursting with flavor. The soup is also very appealing to the eye with the red, orange, white and green colors from the vegetables and beans. This soup is hearty enough to be a stew/chili as it is not loaded with broth. I doubled the recipe using hot Italian sausage and ground beef (I only had hot Italian sausage which was too much heat for the entire family). I used a couple of extra carrots and stalks of celery to beef up the vegetables. I was unable to locate cannellini beans at my grocery store so I substituted navy beans which are also white. I can't say enough about how great this soup tasted. Thank-you so much for sharing your recipe!
I just turned the burner off! This is soup is complete! This will sound silly; for years I've thought about making this type of soup but I thought it was way over my head. I have to tell you in all honesty it was the easiest thing in the world to make! Oh yes, I did have a little sample: OMG! This is the type of thing I can throw together in 15 minutes and tell everyone I spent all day! LOL
Delicious! I made this in my crockpot. I browned the sausage , sauteed the vegetables, and added them to the crockpot with everything else except the pasta and parsley. I cooked my pasta seperately and added it at the end with the parsley.I used sweet Italian sausage and 1 teaspoon red pepper flakes and it was perfect in the heat department but a little too spicy for my 7 yr old son , so next time I'll probably have to use just 1/2 teaspoon and add more to my bowl. I added zucchini , a bay leaf and more carrots/celery , 6 cloves garlic and used 3 (14-1/2 ounce) cans chicken broth. I started it out on HIGH for a couple hours and then switched it to Low. Cooked it for a total of five hours. I served it with some grilled cheese sandwiches. This was such a comforting and tasty soup on a very cold and rainy day! Thank you so much for the great recipe.....going into the keeper file! I would love to add some fresh chopped spinach to this! UPDATE:I made this again, this time on the stovetop because I wanted to make more than my crock pot would hold.Just as yummy! I browned the sausage first, drained it and added it back in after the vegetables were sauteed. I did add a 6 ounce bag of baby spinach in at the very end, with the pasta shells I cooked separately , and that is a delicious addition I would reccommend! We are eating again it tonight! One of my favorite soup recipes, much thanks Pan Nan!