Description
A quick and easy soup for a snowy day. Most of the ingredients are in your pantry. Sprinkle each serving with Parmesan cheese and serve with a hearty bread.
Ingredients
- 1 ½ teaspoons extra-virgin olive oil
- 1 pound bulk sausage
- 2 teaspoons minced garlic
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 (15.5 ounce) can navy beans, drained
- 3 ½ cups beef stock
- 3 ½ cups chicken stock
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes, or more to taste
- 1 ½ cups frozen chopped spinach
- 1 cup ditalini pasta
Instructions
- Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned
- about 10 minutes. Drain and discard any excess grease.
- Mix tomatoes
- navy beans
- beef stock
- chicken stock
- basil
- oregano
- and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite
- about 10 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12