Italian Sausage and Pasta Soup

Italian Sausage and Pasta Soup

Ingredients:

– 1 lb Italian sausage (mild or hot, depending on your preference)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 green bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken or beef broth
– 1 can (15 oz) red kidney beans or cannellini beans, drained and rinsed
– 1 cup small pasta (e.g., ditalini or elbow macaroni)
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup shredded mozzarella or provolone cheese
– 1/4 cup grated Parmesan cheese (optional)
– Fresh basil or parsley for garnish (optional)

Instructions:

1. **Brown the Sausage:**
– In a large pot, cook the Italian sausage over medium heat until browned. Break the sausage into smaller pieces as it cooks. Once fully cooked, remove any excess fat from the pot.

2. **Sauté the Vegetables:**
– Add the diced onion, garlic, and bell pepper to the pot with the sausage. Sauté until the vegetables are softened, about 5 minutes.

3. **Add the Tomatoes and Broth:**
– Stir in the diced tomatoes (with their juices), chicken or beef broth, beans, oregano, and basil. Bring the mixture to a boil.

4. **Cook the Pasta:**
– Add the pasta to the pot and cook according to the package instructions, usually about 8-10 minutes, until the pasta is tender.

5. **Add the Cheese:**
– Stir in the shredded mozzarella or provolone cheese until it melts into the soup, creating a creamy texture. If using, stir in the Parmesan cheese as well.

6. **Season and Serve:**
– Taste the soup and add salt and pepper as needed. Serve the soup hot, garnished with fresh basil or parsley if desired.

This soup is perfect on its own or with a side of crusty bread. The combination of sausage, pasta, and melted cheese makes it a family-friendly dish that’s sure to be a hit!