Sausage Soup

Sausage Soup

This soup is a simple recipe with great flavor and is the quintessential Italian comfort food. I like to double the recipe and have leftovers during the week. It’s easy to make in a big batch for a potluck.

INGREDIENTS

2 Tablespoons Olive Oil

1 Pound Italian Sausage (Casings Removed)

2 Chopped Onions

4 Chopped Celery Stalks

2 Cans (14.5 Ounces Each) Diced Tomatoes

3 Minced Garlic Cloves

1 Teaspoon Basil

4 Cups Chicken Broth

3 ½ Cups Water

1 Cup Macaroni

2 Cans (15 Ounces Each) Cannellini Beans

¼ Cup Minced Fresh Parsley

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

Grated Parmesan Cheese For Serving

In a large Dutch oven heat the olive oil over a medium high heat. Cook the sausage for 5 minutes. Break up the large pieces with a wooden spoon. Transfer to a bowl and set aside. Pour off all but 2 tablespoons of the fat left in the Dutch oven. Drain the tomatoes and reserve the liquid. Add the onions, garlic, celery, tomatoes, basil and cook for 10 minutes over a medium heat. Stir in the browned sausage, reserved tomato juice, broth and water and bring to a boil. Add the macaroni and cook until al dente. Drain and rinse the beans. Stir in the beans and cook for 5 minutes until heated through. Stir in parsley, salt and pepper. Serve with grated Parmesan cheese. Serves 8