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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a large pot or Dutch oven and sauté Italian sausage, breaking apart, until browned.
Add diced onions, carrots, celery, and garlic, and sauté until fragrant.
Mix in basil, parsley, thyme, oregano, salt, pepper, diced tomatoes, cannellini beans, and chicken broth.
Bring to a boil, lower heat, and simmer for about 20 minutes.
Stir in ditalini pasta and boil until pasta is cooked through.
Top with parmesan, croutons, and fresh parsley before serving.
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You can substitute ground Italian sausage with turkey sausage for a lighter option.
If you prefer a thicker soup, mash some of the cannellini beans before adding them to the pot.
For added depth of flavor, use fire-roasted diced tomatoes instead of regular ones.
Can I use a different type of pasta?
Yes, you can substitute ditalini pasta with other small pasta shapes like elbow macaroni or orzo.
How can I make this soup vegetarian?
Replace the Italian sausage with plant-based sausage and use vegetable broth instead of chicken broth.
Can I freeze this soup?
Yes, you can freeze the soup without the pasta. Add freshly cooked pasta when reheating.
What can I use instead of cannellini beans?
You can use great northern beans or navy beans as a substitute for cannellini beans.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
