Weeknight Italian Soup
From keni 13 years ago
- ~30 min to make
- Serves 6+
This wonderful soup is so quick to throw together and only needs about 20 minutes to simmer on the stove. Perfect for a cold(or rainy!) autumn or winter evening. Just serve with bread and/or salad!
Ingredients
- 1 1/2lbs Italian sausage links, sliced shopping list
- 1 onion, diced shopping list
- 3 cloves garlic, minced shopping list
- 6oz pancetta, diced shopping list
- about 4 cups chicken stock(more if you want a thinner soup) shopping list
- 2-3 cans cannellini beans, undrained shopping list
- 2 14oz cans italian seasoned diced tomatoes, undrained shopping list
- kosher or sea salt and fresh ground pepper shopping list
- few dashes hot sauce, optional shopping list
How to make it
- In stock pot or dutch oven(cast iron, if possible), cook pancetta with a drizzle of olive oil, if needed, over medium heat.
- Cook about 5 minutes, stirring often.
- Add sliced sausage, onion and garlic and cook until sausage is cooked through.(about 10 minutes or so)
- Add all remaining ingredients and continue to heat over medium high heat until heated through. Stir often.
- Serve hot.
- *you can certainly let this cook a lil longer, but it doesn't need much more than about 20 minutes or so to be rich and flavorful.
- Also, I used a wonderful smoked Italian sausage, so, if you happen to use that, just add it with the beans, tomatoes, stock, etc, as it's already cooked, so no reason to cook it with the onions and garlic you just need to heat it.
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