Italian Sausage Soup II

A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 365 Calories

Ingredients

• 1 ½ cups chopped onion
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 ½ cups sliced carrots
• 5 cups chicken broth
• ¼ teaspoon dried sage
• 1 tablespoon chopped garlic
• 1 stalk celery with leaves, chopped
• 1 pound Italian sausage, casings removed
• 1 (16 ounce) can kidney beans, drained
• 1 (14.5 ounce) can canned diced tomatoes
• ¼ teaspoon dried crushed red pepper
• 1 cup uncooked pasta shells

Recipe Instructions

Step 1

Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth and beans. Bring to a boil. Reduce heat to low, and simmer 20 minutes.

Step 2

Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.