Description
Hearty Sausage Ditalini Soup with Italian sausage, vegetables, and pasta in a flavorful tomato broth.
Ingredients
Scale
- 1 pound Italian sausage, sweet or hot (or a mix!), casings removed
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 (28 ounce) can crushed tomatoes
- 6 cups chicken broth (low sodium preferred)
- 1 cup ditalini pasta
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1/2 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving (optional)
- Olive oil, for cooking
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat about a tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through (7-10 minutes). Remove and set aside.
- Sauté the Aromatics: Reduce heat to medium. Add onion, carrots, and celery. Cook, stirring occasionally, until softened (5-7 minutes).
- Add Garlic and Spices: Add minced garlic, oregano, thyme, and red pepper flakes (if using). Cook, stirring constantly, for 30 seconds, until fragrant.
- Incorporate Tomatoes: Pour in crushed tomatoes and stir. Simmer for 5 minutes.
- Add Broth and Sausage: Pour in chicken broth and return sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-30 minutes.
- Cook Pasta: Add ditalini pasta. Cook according to package directions (8-10 minutes), until al dente.
- Add Beans: Stir in rinsed and drained cannellini beans. Cook for 2-3 minutes, until heated through.
- Season to Taste: Season with salt and pepper to taste.
- Stir in Parsley: Stir in chopped fresh parsley just before serving.
- Serve Hot: Ladle into bowls and serve hot. Garnish with Parmesan cheese, if desired.
Notes
- Spice Level: Adjust red pepper flakes to your liking.
- Vegetables: Add other vegetables like zucchini, spinach, or kale during the last few minutes of cooking.
- Pasta: Substitute ditalini with elbow macaroni, small shells, or orzo.
- Beans: Cannellini beans can be substituted with kidney beans, great northern beans, or chickpeas.
- Broth: Chicken broth can be substituted with vegetable broth or beef broth.
- Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days.
- Freezing: Can be frozen for up to 2 months.
- Sausage Type: Experiment with chorizo or breakfast sausage.
- Vegetarian Option: Omit sausage and use vegetable broth. Add diced tomatoes with green chilies and smoked paprika.
- Add Greens: Stir in spinach or kale during the last few minutes of cooking.
- Lemon Zest: Add lemon zest at the end to brighten the flavors.
- Soup is too thick: Add more chicken broth.
- Soup is too thin: Simmer uncovered to evaporate liquid or add a cornstarch slurry.
- Soup is bland: Add more salt, pepper, or other seasonings.
- Pasta is overcooked: Cook pasta separately and add just before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes