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Italian Rigatonic Soup Recipe

Ingredients

How to make it

  • In a large Dutch oven or stock pot, add a light drizzle of olive oil over medium heat. To this, add bacon, cook halfway through, then add the Italian sausage. Cook until sausage is no longer pink. Then, take out the meats and drain on a paper towel-lined plate.
  • To the same pot over medium heat, add extra virgin olive oil and to this, add onions and cook until translucent, about 2 minutes. Then, add garlic and fresh rosemary. Stir and cook for 1 minute.
  • Next, add bell peppers, carrots, salt, pepper, and oregano and cook for 8-10 minutes, stirring occasionally.
  • Once soft and aromatic, add tomatoes, beans, and pizza sauce. Then, add the broth and stir.
  • Bring the broth to a light boil on medium-high heat and add the pasta. Stir and cover.
  • Turn the heat down to medium-low. Cook for about 10 minutes, stirring in between.
  • Serve warm with some fresh basil and Pecorino Romano cheese.

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The Cook

MountainMamas W. Moreland, Virginia

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