Pasta and Beans Soup
A warm and comforting dish made with Italian sausage, fresh vegetables, and creamy cannellini beans, all simmered in flavorful chicken broth with small pasta for a satisfying texture.
Servings: 6 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1 lb Italian sausage (mild or spicy) Provides depth of flavor.
- 1 tbsp olive oil Adds richness to the soup.
- 1 small onion, diced Foundational flavor.
- 2 medium carrots, chopped Contributes color and sweetness.
- 2 stalks celery, chopped Adds crunch.
- 3 cloves garlic, minced Elevates the dish.
- 1 15 oz can diced tomatoes Lends acidity.
- 1 15 oz can cannellini beans, drained and rinsed Provides protein and texture.
- 6 cups chicken broth Savory base.
- 1 tsp Italian seasoning Adds Italian flavor.
- to taste Salt and pepper Essential for flavor enhancement.
- 1 cup ditalini pasta or small shell pasta Holds up well in soup.
- to garnish Fresh parsley, chopped Adds freshness.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add 1 lb of Italian sausage and brown for about 5 minutes until cooked through.
- Toss in diced onion, chopped carrots, chopped celery, and minced garlic, and sauté for 5-7 minutes.
Cooking
- Stir in diced tomatoes, drained beans, chicken broth, Italian seasoning, salt, and pepper.
- Bring the mixture to a gentle boil and then reduce heat to simmer for 20-25 minutes.
- Cook pasta separately according to package instructions, then drain.
- Stir in the cooked pasta and let it sit for a few minutes before serving.
Serving
- Serve hot, garnished with freshly chopped parsley.
Notes
Consider using turkey sausage for a lighter option. This soup can be customized with additional vegetables like spinach or kale. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.