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Italian sausage carrots celery onion garlic olive oil chicken broth cannellini beans tomatoes bay leaves Italian seasoning tomato paste Parmesan cheese
Viewed: 89 - Published at: 5 years agoIngredients
- 1 pound bulk Italian sausage
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 3 tablespoons olive oil
- 7 cups reduced-sodium chicken broth
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 2 bay leaves
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- Shredded or shaved Parmesan cheese
Method
- In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
- In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, adding pasta during the last 6-8 minutes. Cook, uncovered, until pasta is tender.
- Before adding pasta, cool soup. Freeze soup and cheese separately in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese.
