Anyway, here's a delicious Italian soup. Simple, easy. You can't go wrong here. Throw in some crusty garlic bread and you're set.
We had company over totaling 4 adults and 4 kids eating. I doubled the recipe, but there were NO leftovers! I'm going to have to triple it next time. Best part is that it's a very inexpensive dish to make and very little prep. I did what other reviewers recommended and created the "broth" first. I let all the juices simmer for a couple of hours, then I added the beans for another hour, then right before eating I added the shells. I forgot to top with the parsley but did add the parm cheese. This will be made often!
- YIELD: 6 servings (serving size: 1 cup)
- COURSE: Soups/Stews
- 1 tablespoon olive oil
- 6 ounces hot turkey Italian sausage (* I use Sweet Italian Chicken Sausage from Trader Joes)
- 1 1/2 tablespoons bottled minced garlic
- 1 cup water
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1 (8-ounce) can no-salt-added tomato sauce
- 1 cup uncooked small seashell pasta (about 4 ounces)
- 1/2 cup grated Romano cheese, divided
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 (15-ounce) cans cannellini beans or other white beans, drained
- Minced fresh parsley (optional)
- Crushed red pepper (optional)
- Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.