Ingredients
4 links hot Italian sausage, casings removed, broken into 1-inch pieces
1 large yellow onion, 1/2-inch dice
4 large carrots, 1/2-inch dice
4 large celery stalks, 1/2-inch dice
4 cloves garlic, minced
2 tsp fresh thyme leaves, minced
26 oz can diced tomatoes in juice
8 cups low-sodium chicken broth
Salt and pepper, to taste
15 oz can kidney beans, drained
15 oz can Great Northern beans, drained
2 cups fresh sacchetti pasta
8 oz fresh Swiss chard, stems removed, roughly chopped
2 tbsp pesto (store-bought is fine)
Instructions
- Heat a large Dutch oven over medium-high heat. Add sausage and cook until browned. Remove with a slotted spoon.
- If more than 4 tbsp fat remains, pour off excess.
- Add onion, carrots, celery, garlic, and thyme. Sauté 8–10 minutes until softened.
- Add diced tomatoes, chicken broth, salt, and pepper. Bring to a boil, then cover and simmer 30 minutes.
- Add kidney beans, Great Northern beans, sacchetti pasta, Swiss chard, pesto, and cooked sausage. Stir and heat through.
- Taste and adjust seasoning. Serve hot with Parmesan and crusty bread.
Notes
Swap sacchetti for shells, ditalini, or tortellini.
Make vegetarian by omitting sausage and using vegetable broth.
Add a splash of lemon juice for brightness.
Use kale, spinach, or escarole instead of Swiss chard.
For a thicker broth, mash some beans before adding.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 40mg
