Italian Sausage Soup

By ccavaletti

Ingredients

• 16 oz sweet Italian sausage, casings removed
• 1 yellow onion, chopped
• 1 c minced celery
• 1 c minced carrot
• 2 (14 oz) cans beef broth (use more next time, the pasta soaked up all of the 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
• 1 tsp salt
• 1 tsp pepper

Details

Servings 8

Preparation

Step 1

In a large Dutch oven, cook sausage, onion, celery and carrots 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 to 10 minutes, or until pasta is tender. Stir in salt and pepper. Serve immediately.

Note: Ditalini pasta is short tubes of macaroni.

Soup can be frozen for up to 1 month. Thaw in refrigerator before reheating.