Ingredients
Scale
- 1 pound ground Italian sausage
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup ditalini pasta (or any small pasta you prefer)
- Freshly grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot over medium heat, add the olive oil and ground Italian sausage. Cook until the sausage is browned, breaking it up into small pieces as it cooks, about 5-7 minutes. Remove the sausage and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes. Stir in the garlic and cook for an additional 1 minute.
- Pour in the chicken broth, diced tomatoes, kidney beans, cannellini beans, and cooked sausage. Add the dried basil, oregano, thyme, salt, and pepper. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20-25 minutes, allowing the flavors to meld together beautifully.
- While the soup simmers, cook the ditalini pasta in a separate pot of boiling salted water until al dente, according to package instructions. Drain and set aside.
- Once the soup has finished simmering, stir in the cooked pasta. Let it warm through for a few minutes.
- Serve hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped parsley, just like we do back home in Monterey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
