Ingredients
Scale
- 1 pound ground Italian sausage
- 1 large yellow onion, diced
- 1 cup minced carrots
- 1/2 cup minced celery
- 5 cloves garlic, minced
- 4 cups beef broth
- 30 ounces fire-roasted diced tomatoes
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces cannellini beans, drained and rinsed
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon dried thyme
- 1 1/2 cups ditalini pasta
- Fresh basil, chopped (for garnish)
- Freshly grated Parmesan cheese (for garnish)
Instructions
- Cook the Sausage:
In a large soup pot over medium-high heat, cook the Italian sausage until browned, about 5 minutes. Drain any excess grease. - Sauté the Vegetables:
Add the diced onion, minced carrots, and celery to the pot. Cook until the vegetables are softened and the sausage is cooked through, about 7 to 10 minutes. Stir frequently, and add the minced garlic during the last 1 to 2 minutes of cooking. - Build the Soup Base:
Pour in the beef broth, diced tomatoes, kidney beans, and cannellini beans. Season with salt, black pepper, and dried thyme. Stir to combine and bring to a boil over high heat. - Cook the Pasta:
Once boiling, add the ditalini pasta. Reduce heat to medium and simmer until the pasta is al dente, about 7 minutes. - Garnish and Serve:
Serve the soup hot, garnished with fresh basil and grated Parmesan cheese. Adjust salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 25 mg