Italian Sausage Soup

(from saymyname’s recipe box)

Source: Paula Deen

Serves 10 people

Categories: Main Dish, Paula Deen, Pork, Soup

Ingredients

  • 1 (16 ounce) package sweet Italian sausage , casings removed
  • 1 yellow onion , chopped
  • 1 cup celery , minced
  • 1 cup carrot , minced
  • 3 (14 ounce) cans beef broth
  • 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
  • 1 (16 ounce) can red kidney beans , drained
  • 1 (15 1/2 ounce) can great northern beans , drained
  • 2 cups ditalini
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper

Directions

  1. In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.

  2. Drain well.

  3. Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.

  4. Reduce heat and simmer for 20 minutes.

  5. Add pasta; simmer for 8-10 minutes, or until pasta is tender.

  6. Stir in salt and pepper.

  7. Serve immediately.

  8. Note: Soup can be frozen for up to 1 month.

  9. Thaw in refrigerator before reheating.

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