Description
A hearty Italian soup featuring savory sausage, fresh vegetables, and a swirl of basil pesto for a flavorful finish.
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 zucchini, diced
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- 1/4 cup basil pesto
- Grated Parmesan cheese for serving
Instructions
1. Prepare the Crust:
- In a large pot, brown the sausage over medium-high heat, breaking it into crumbles. Drain excess fat if needed.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add zucchini, beans, pasta, oregano, red pepper flakes, salt, and pepper. Simmer for another 10-12 minutes until pasta is tender.
- Ladle soup into bowls. Swirl a spoonful of pesto into each serving and top with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.