Description
Ingredients
Scale
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 (14-ounce) can fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 2 cups small pasta (like ditalini or elbow macaroni)
- 1 tablespoon Italian seasoning
- Fresh basil or parsley for garnish
Instructions
- In a large pot over medium heat, sauté the chopped onion in olive oil until translucent (about 5 minutes). Add garlic, carrots, and celery; cook until softened (3-4 minutes).
- Crumble the Italian sausage into the pot; cook until browned thoroughly (6-8 minutes). Drain excess fat if necessary.
- Stir in diced tomatoes and chicken broth. Bring to a gentle boil, scraping any brown bits from the bottom of the pot for added flavor.
- Add pasta and Italian seasoning; reduce heat and simmer according to package instructions until al dente (8-10 minutes).
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs and grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg