Ingredients

The following ingredients have 8 Servings
  • 1 pound ground Italian sausage
  • 1 large yellow onion (, diced)
  • 1 cup finely diced carrots
  • 1/2 cup finely diced celery
  • 5 cloves minced garlic
  • 4 cups beef broth
  • 30 ounce can fire roasted diced tomatoes
  • 15 ounce can red kidney beans (, drained and rinsed)
  • 15 ounce can cannellini beans (, drained and rinsed)
  • 1 teaspoon salt (, or to taste)
  • 1/2 teaspoon black pepper (, or to taste)
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups ditalini pasta
  • 1/4 cup fresh basil (, roughly chopped)
  • 1/2 cup freshly grated parmesan cheese

Instruction

  • Heat a large soup pot over medium-high heat. Add in Italian sausage and brown, about 5 minutes. Drain any excess grease.
  • Add in onion, carrots, and celery and cook until softened and sausage is cooked through, about 7 to 10 minutes more. Add in garlic during the last 1 to 2 minutes of cooking.
  • Pour in beef broth, diced tomatoes, kidney beans, and cannellini beans. Season with salt, pepper, and dried thyme. Bring to a boil over high heat.
  • Add in ditalini pasta. Reduce heat to medium and simmer until pasta is cooked through, about 7 minutes. Serve hot and garnish generously with basil, parmesan cheese, and freshly cracked black pepper.