Ingredients:

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, removed from casings
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups chicken broth (low sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1/2 cup ditalini pasta (or other small pasta shape)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage and set aside, leaving rendered fat in the pot.
  2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in garlic, oregano, and red pepper flakes (if using) and cook for 1 minute more.
  3. Pour in chicken broth and diced tomatoes. Bring to a simmer.
  4. Stir in cannellini beans and ditalini pasta. Return the cooked sausage to the pot.
  5. Reduce heat to low and simmer until pasta is tender, about 10-12 minutes.
  6. Season with salt and pepper to taste. Garnish with fresh parsley and Parmesan cheese before serving.