Italian Sausage and Vegetable Soup with Pasta

Sweet Harold was a little under the weather this morning.  I decided a nice pot of soup was in order. I went to the freezer and pantry and a little over an hour later this soup was ready to be enjoyed.  The use of the pasta is up to you, but I found it added that "little something extra" that was a bonus.

1 T. olive oil

1 lb. mild (or hot) ground Italian sausage

1 T. dried Italian seasoning

3 cloves garlic, minced

1 yellow onion, diced

1 green bell pepper, diced

2 ribs celery, diced

4 oz. sliced white mushrooms

3 carrots, peeled and diced

2 (14.5 oz.) diced tomatoes (basil, oregano, garlic flavored)

1 (14.5 oz.) cannellini beans, rinsed and drained

2 cups beef broth

1/2 cup acihi di pepe pasta

Shredded Parmesan for topping

In a medium sized Dutch oven heat olive oil over medium-high heat.  Add sausage and begin to brown while breaking it up with a wooden spoon.  Let sausage cook through and then add Italian seasoning and garlic and let cook for a few minutes, stirring occasionally.

Add onions, bell pepper, and celery and cook for 4 - 5 minutes.  Then add mushrooms, carrots, tomatoes, beans, and broth.  Bring to a gentle simmer and lower heat to low.  Let cook for 45-60 minutes, stirring every 15 minutes or so.  

Add pasta and cook for 10 minutes.  Add additional beef broth if you like more liquid.  Ladle into bowls and top with Parmesan cheese.

I keep leftover rinds of Parmesan cheese in the freezer.  When I make Italian-flavored based soups, I toss one into the pot as the soup simmers.  If you decide to use one, remove the rind when ready to serve.

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