Pasta and Bean Soup
A soul-soothing dish that combines savory Italian sausage, creamy cannellini beans, and perfectly cooked pasta, making it a comforting family favorite.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups chicken broth
- 1 tsp Italian seasoning
- to taste Salt and pepper
- 1 cup ditalini pasta or small shell pasta
- for garnish Fresh parsley, chopped
Instructions
Preparation
- In a large pot, gently heat the olive oil over medium heat.
- Add the Italian sausage to the pot, breaking it into small pieces and cook until browned and cooked through, about 5-7 minutes.
- Stir in the diced onion, chopped carrots, celery, and minced garlic, and sauté these ingredients for another 5-7 minutes.
- Pour in the diced tomatoes, drained cannellini beans, chicken broth, Italian seasoning, salt, and pepper, and stir until well mixed.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook uncovered for 20-25 minutes.
- While the soup simmers, cook the ditalini or small shell pasta in a separate pot according to package instructions. Drain and set aside.
- After the soup has simmered, stir in the cooked pasta and let sit off the heat for a few minutes.
- Serve hot, garnished with freshly chopped parsley.
Notes
Feel free to adjust the amount of Italian seasoning and try adding fresh herbs for extra flavor. This soup can be tailored with seasonal vegetables or made meat-free by omitting the sausage.