This thick soup comes together quickly and is a long time favorite of mine – I came up with the recipe on a whim when I was hungry and didn’t want to go shopping! If you have time, a small loaf of crusty bread goes well with it.
Sausage Pasta Soup
1 cup small quick cooking pasta shapes
1 14-ounce can diced tomatoes
4 cups lower sodium chicken broth
1 15-ounce can cannellini beans, rinsed and drained
1 Tbsp olive oil
2 chicken apple sausages, chopped
1 small onion, chopped
1 tsp Italian herb blend
couple cloves garlic, diced
1/4 cup grated Parmesan cheese
In a deep large saucepan heat the oil over medium heat. Add in the onion, garlic and the sausage. Cook till smelling good and getting browned. Add in the tomatoes with juice, broth and herbs. Bring to a boil, reduce heat and simmer covered for 10 minutes. Add in the beans and simmer covered on low.
Meanwhile bring a saucepan of water to a boil and cook the past till all dente. Drain the past and add to the soup.
Ladle up into bowls and top with cheese. Serve and eat immediatly after adding pasta – otherwise the pasta will soak up the broth. (Still good, but not soup!)
Serves 3 to 4, depending on appetite.