Ingredients

The following ingredients have 8 Servings
  • 1 pound Italian sausage (casings removed if applicable) (we love chicken sausage for this but any will do)
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 3 large garlic cloves, chopped
  • 1/4 cup parsley, chopped
  • 3 tablespoons tomato paste
  • 1 14 ounce can crushed tomatoes (tomato sauce will work in a pinch)
  • 1 14.5 ounce can diced roasted tomatoes
  • 6 cups chicken stock (prefer low sodium)
  • 1 14.5 ounce can kidney beans (drained and rinsed)
  • 1 cup elbow pasta (or any small pasta )
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried italian seasoning (a combo of dried basil and thyme will work too)
  • Fresh grated Parmesan

Instruction

  • Heat large dutch oven or soup pot to medium high.
  • Add sausage to pot.  Cook and crumble sausage.  Drain all but 1 tablespoon of fat. (if using lean chicken sausage omit this step.)
  • Add onion, carrots, celery, garlic and parsley to  sausage and cook until veggies are just tender.
  • Reduce heat to medium. Add tomato paste, crushed tomatoes and diced tomatoes.  Cook for 2-3 minutes.Add italian herbs.
  • Add chicken stock, beans, pasta, salt and pepper and bring to a simmer.   
  • Cook for 10 minutes or until pasta is al dente.  Taste for seasoning.  Serve with fresh parmesan cheese and bread!