Sausage, Bean & Pasta Soup

DELICIOUS, FILLING & GLUTEN-FREE

This recipe is so delicious I could shout from the roof tops! I love to make soups in the winter but this one is next level GOOD. Using simple ingredients like vegetable broth, canned beans, frozen peppers and chicken sausage, you can easily whip this one-pot meal together for your entire family or a group of friends with just a few pantry staples.

A few things to note.

In this dish I used Ancient Harvest penne noodles, but any pasta of your choice will work. I also specifically used the Trader Joes brand of Chardonnay Apple Chicken Sausage which gives more of a kielbasa flavor. Any Italian sausage would be tasty in this dish. If you are looking for a less saturated-fat option then I would try to look for chicken or turkey sausage over a beef/pork option. I hope you enjoy it!

Sausage, Bean & Pasta Soup

Ingredients

What you will need:

• 1 package of chicken sausage, sliced

• 1 can of great northern white beans

• 1 package of Ancient Harvest GF Penne

• 4-5 cups of vegetable broth

• 1 can of diced tomatos (I look for ones with oregano & basil)

• 1 package of frozen bell peppers

• 1 onion cut into chunks (I like the flavor from red onion)

• 1 teaspoon of worcestershire sauce

• 1 tablespoon of tomato paste

• 1 teaspoon Italian seasoning

• 1/2 teaspoon of garlic powder

• Dash of hot pepper flakes

• Salt & pepper to taste

• 1 tsp extra virgin olive oil

• Parmesan cheese for sprinkling (optional)

  
  

Directions

1. In a dutch oven, heat one tsp of olive oil on medium heat. Add your chicken sausage and onion until browned.

2. Once your sausage in browned add in the peppers and stir. Next, add all remaining ingredients, except the pasta and beans, stir well to combine. Cover and bring to a boil.

3. Once boiling, remove lid & add pasta. Cook according to the directions on the box, subtracting 1 minute so the pasta does not get too soft (~6 minutes).

4. Add your beans and bring to a simmer cooking for an additional 2 minutes.

5. Voila! Remove from heat and spoon soup into bowls using a ladel. Top with fresh Parmesan cheese if you like! You can serve this dish right away or store in an air tight container in the refrigerator for up to 3 days.

Let me know if you try it! xox