Summary: It’s really a pretty traditional “Pasta e Fagioli” soup, but with sausage. I’ve made the soup with turkey sausage, but you can use any sausage you like.
Ingredients:
- 1 cup dried cannellini or cellini beans or 1 15-ounce can of any beans you like, drained
- 1 pound ground sausage, turkey or pork
- 1/2 medium onion, diced
- 1/2 medium carrot, diced
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 15-ounce can diced tomatoes
- 6 to 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and pepper
- 1 cup ditalini pasta, or any small pasta
- grated Parmigiano Reggiano cheese
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