Ingredients
Scale
- 1 pound ground Italian sausage
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups water
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup ditalini pasta
- 1/2 cup grated Parmesan cheese, for garnish
- 1/4 cup fresh basil, chopped, for garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large stockpot or Dutch oven, heat olive oil over medium heat. Add the ground Italian sausage and cook until browned. Drain excess fat.
- Stir in diced onion; cook until soft (5-7 minutes). Add minced garlic; sauté for 1 minute.
- Pour in diced tomatoes (with juice), chicken broth, water, and cannellini beans. Bring to a simmer, cover, and let it meld for 15 minutes.
- Increase heat to medium-high; bring back to a boil. Add ditalini pasta and cook according to package instructions (8-10 minutes) until al dente. Season with salt and pepper.
- Serve hot in bowls garnished with grated Parmesan cheese and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 3g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg