Description
A hearty Italian sausage soup filled with vegetables and pasta.
Ingredients
Scale
- 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 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
Instructions
- 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, cook for 1 minute, 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.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg