Description
A hearty and flavorful Italian soup featuring savory sausage, fresh vegetables, and a swirl of basil pesto.
Ingredients
Scale
For the Crust:
- 1 lb Italian sausage, casings removed
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (28 oz) can diced tomatoes
- 6 cups chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 2 cups chopped kale
- 1/4 cup basil pesto
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
1. Prepare the Crust:
- In a large pot, brown the sausage over medium heat, breaking it into small pieces. Remove and set aside, leaving drippings in the pot.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in cooked sausage, beans, and pasta. Simmer until pasta is tender, about 10-12 minutes.
- Add kale and cook until wilted, about 2-3 minutes. Season with salt and pepper.
- Ladle into bowls, swirl with pesto, and top with Parmesan cheese before serving.
Notes
You can customize the seasonings to taste.