Sausage Soup Recipe
I made this sausage soup recipe during an unusually cold winter and it was the perfect remedy to warming me up from the inside out.
In Italy, Italian pasta soup is served as a meal. It is a way of feeding large families with something substantial and tasty. Much like a pasta fagioli soup
this sausage soup is rich and thick and the ditalini pasta shape is the perfect little bite for most any pasta soup recipe.
I used crushed canned tomatoes
to add great color and flavor. I can't wait for you to try it!
Sausage Soup Ingredients:
- 1 15oz can of San Marzano tomatoes
- 1 lb of Italian Sausage
- 1 15oz can of cannelli or northern beans
- olive oil, enough to cook the garlic in a pan
- 4 cloves of garlic, sliced
- ½ teaspoon of crushed red pepper (optional)
- salt and pepper to taste
- freshly grated parmigiano for the table
Sausage Soup Preparation:
When I make an Italian pasta recipe with sausage I usually create bite sizes peices of sausage rather then sauteing the sausage like ground beef. I just like the way they turn into the perfect bite.
So roll the ground pork into bite sized balls and saute in a large pan.
Remove the sausage from the pan and set aside.
Pour enough olive oil in the same pan and saute the sliced garlic until tender.
Add the cannelli beans, the San Marzano tomatoes and the crushed red peppers along with the cooked sausage balls and cook for fifteen to twenty minutes.
Just enough time to blend all those delicious flavors together.
Never forget to add the parmigiano and have a chunk of crusty Italian bread to go with your sausage soup.
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
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