Heat olive oil over medium heat in a large stockpot. Add sausage to stockpot and cook, breaking up large pieces with a wooden spoon, until cooked through (165 degrees). Add onion, carrots, celery, garlic, Italian seasoning, and salt. Cook 3 to 5 minutes or until vegetables soften.
Traditional Italian soup is easier to make than you think! All you need is a few ingredients including pasta and beans, and you’re on your way.
Servings and Ingredients
|2 tbsp. Gustare Vita olive oil|
|1 (1-lb.) pkg. ground mild Italian pork sausage|
|1 yellow onion, chopped|
|3 medium carrots, peeled and sliced|
|2 stalk(s) celery, sliced|
|3 clove(s) garlic, minced|
|2 tsp. Hy-Vee Italian seasoning|
|1 tsp. Hy-Vee salt|
|1 (15-oz.) can Hy-Vee Great Northern beans, drained and rinsed|
|1 (15-oz.) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed|
|1 (15-oz.) can Gustare Vita diced tomatoes, undrained|
|2 (32-oz. each) pkgs. Hy-Vee 33%-reduced-sodium chicken broth|
|2 Hy-Vee dried bay leaves|
|1 c. Colavita ditali pasta, dry|
|Parmigiano Reggiano cheese, freshly grated, for garnish|
|Fresh Italian parsley, minced, for garnish|
Things To Grab
- Large stockpot
- Wooden spoon
Add Great Northern beans, garbanzo beans, diced tomatoes, chicken broth, and bay leaves. Cover and bring to a boil. Add dry pasta and cook 7 minutes, uncovered, or until pasta is al dente. Remove from heat.
Divide soup between 10 bowls. If desired, garnish with fresh Parmigiano Reggiano cheese and/or fresh parsley.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 40mg
- Sodium: 1130mg
- Total Carbohydrates: 28g
- Protein: 14g
Hy-Vee Test Kitchen