Ingredients

The following ingredients have 6 Servings
  • 1 lb. Italian Sausage
  • 1 medium onion chopped
  • 2 carrots peeled and chopped
  • 1 rib celery chopped
  • 1 zucchini quartered and diced
  • 2 cloves garlic minced
  • 1 ½ teaspoons Italian seasoning
  • 4 cups low sodium chicken broth
  • 2 (14.5 ounce) cans fire roasted tomatoes
  • 1 (15 ounce) can cannellini beans drained and rinsed
  • 1 cup uncooked elbow noodles
  • Fresh thyme leaves
  • Red pepper flakes
  • Parmesan Cheese
  • Salt and pepper to taste

Instruction

  • Brown the Italian sausage in a Dutch Oven or heavy stockpot over medium heat. When the sausage is about halfway browned, add the onions, carrots, and celery. Cook for 5 minutes, stirring several times. Add the zucchini and cook until the onions and celery are soft. Then reduce the heat to low and add the garlic and Italian Seasoning, cooking for 1 minute while stirring constantly.
  • Add the chicken broth, fire-roasted tomatoes, and cannellini beans. Bring the soup to a low boil. Stir in the elbow macaroni. Reduce the heat to a simmer or very low boil and cook the soup until the pasta is tender. Garnish with fresh thyme, red pepper flakes, and a sprinkling of shredded Parmesan Cheese. Season with salt and pepper to taste.