Yield

4–6 servings

Flavor Profile

Hearty, savory, cozy Italian-style soup with rich parmesan flavor, sausage, tomatoes, beans, and pasta.

Ingredients

Soup Base

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1 lb Italian sausage

1½–2 cups mirepoix

3–4 garlic cloves, minced

1 tbsp tomato paste

1 can crushed or diced tomatoes

1 can white beans (cannellini or great northern), drained

6 cups chicken broth

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Add-Ins

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¾–1 cup small pasta

1 tsp Italian seasoning

¼–½ tsp red pepper flakes

Salt and black pepper to taste

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Parmesan

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1 parmesan rind (optional but highly recommended)

1–1½ cups freshly grated parmesan cheese

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Optional Additions

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Spinach or kale

Splash of cream

Fresh basil

Small drizzle balsamic

Extra olive oil for serving

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Instructions

1. In a large soup pot, brown sausage over medium heat, breaking it into crumbles.

2. Add mirepoix and cook until softened and lightly caramelized, about 8–10 minutes.

3. Stir in garlic and tomato paste; cook 1 minute.

4. Add tomatoes, beans, broth, Italian seasoning, red pepper flakes, and parmesan rind.

5. Simmer 20–25 minutes.

6. Add pasta and cook until tender.

7. Remove parmesan rind.

8. Lower heat and slowly stir in grated parmesan until melted and smooth.

9. Taste and adjust salt and pepper.

10. Serve topped with more parmesan and optional basil or olive oil.

Recommendations

Best Beans

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Cannellini = creamy and classic

Great northern = mild and soft

Kidney beans = more Pasta e Fagioli style

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Best Pasta

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Ditalini

Small shells

Elbows

Broken spaghetti

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Tomato Choices

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Crushed tomatoes = richer and smoother

Diced tomatoes = chunkier rustic texture

Fire roasted tomatoes = deeper flavor

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Extra Flavor Boosts

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Simmer a parmesan rind in the broth

Add fennel seed if sausage is mild

Finish with cracked black pepper

Add spinach at the very end so it stays bright

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For a Richer Soup

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Stir in ¼–½ cup cream

Blend 1 cup soup and stir back in

Add extra parmesan gradually

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Storage Tips

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Pasta absorbs broth overnight, so store separately if possible

Soup thickens in the fridge; add broth when reheating

Flavor is even better the next day

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