Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 lb Italian Sausage
  • 1 small onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon onion powder
  • 4 cups low sodium chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 1 (15.5 ounce) can red kidney beans 
  • 1 (15.5 ounce) can great northern beans
  • 3 tablespoons tomato paste
  • 1 cup Ditalini pasta
  • kosher salt and fresh ground black pepper
  • Freshly grated Parmesan Cheese (optional)

Instruction

  • First, heat a little olive oil in a dutch oven or heavy stockpot over medium heat. Add the sausage and cook until it is about halfway browned. Add the onions, carrots, and celery.  Continue cooking until the sausage is completely browned and the onions are soft.
  • Reduce the heat to low. Add the garlic, oregano, marjoram, basil, thyme leaves, and onion powder.  Cook for 1 minute; stirring constantly.
  • Add chicken broth, tomato sauce, fire-roasted tomatoes, kidney beans, and great northern beans.  Bring the mixture to a boil. Reduce to a simmer and simmer for 10 minutes stirring several times.
  • Remove 2/3 cup of hot broth and whisk with tomato paste.  Add it back to the soup and simmer for 5 minutes; stirring several times.
  • Add pasta and cook al dente; for approximately 10 minutes. Season with kosher salt and fresh ground black pepper to taste.  If desired serve with 1-2 tablespoons freshly grated Parmesan Cheese per bowl.