A comforting Italian-inspired soup that blends the essence of pasta e fagioli with hearty sausage and a touch of cream. Rich, warming, and deeply satisfying.
cannellini beanstwo 14.5 oz cans, drained and rinsed2 cans
crushed tomatoescanned14 oz
heavy cream
1 cup
Italian seasoning1 tbsp
ditalini pasta12 oz
Parmesan rindoptional~1est.
salt and black pepperto taste
fresh Parmesanfor serving~½ cupest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Heat olive oil in a soup pot, add the Italian sausage with casing removed, and cook, crumbling it until browned at the edges.
2
Add the diced onion and celery, season with a pinch of salt, and cook until softened.
3
Stir in the minced garlic and cook for about 30 seconds to remove any raw flavor.
4
Pour in the chicken stock, crushed tomatoes, carrots, heavy cream, drained cannellini beans, Italian seasoning, and Parmesan rind if using. Stir to combine.
5
Bring the soup to a boil, then reduce heat to low and simmer for about 20 to 30 minutes to develop the flavors.
6
Add the ditalini pasta and cook according to package directions until al dente, typically about 8 to 9 minutes.
7
Taste and adjust seasoning with salt and black pepper as needed. Add more stock if a brothier consistency is preferred.
8
Ladle into bowls and serve topped with fresh Parmesan cheese and black pepper.
PrimedTableBETA
