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Rockcrok® 4-qt. Dutch Oven


Pasta Fagioli with Italian Sausage

11/2   tbsp (22 mL) olive oil, divided
8   oz (250 g) bulk mild Italian sausage
1   large onion
2   medium carrots
2   celery stalks
2   container (10 oz/300 g) grapes tomatoes (about 4 cups/1 L)
4   garlic cloves, pressed
4   sprigs fresh rosemary
4   cups (1 L) chicken stock
2   can (15.5 oz or 540 mL) cannellini beans, rinsed and drained
3    oz (90 g) uncooked ditalini pasta (3/4 cup/175 mL)
3/4   tsp (4 mL) each salt and ground black pepper
2   oz (60 g) fresh Parmesan cheese, grated (1/2 cup/125 mL)
1/2    cup (125 mL) fresh basil, finely chopped
  1. Heat tbsp (7 mL) of the oil in Rockcrok (4-qt./3.8-L) Dutch Oven over medium heat 3-5 minutes or until shimmering. Cook sausage, uncovered, 2-4 minutes or until browned, stirring occasionally and breaking into crumbles using Mix N Chop.
  2. Meanwhile, chop onion, carrots and celery. Add remaining oil, onion, carrots, celery, tomatoes and pressed garlic to Dutch Oven; cook and stir 2 minutes. Place rosemary into Herb Infuser; add to Dutch Oven. Add stock, beans, pasta, salt and pepper.
  3. Increase heat to medium-high. Cover and bring mixture to a boil. Reduce heat to medium; cook 8-10 minutes or until pasta is tender.
  4. Remove Herb Infuser from Dutch Oven; let stand 5 minutes. Divide soup among serving bowls. Sprinkle evenly with cheese and basil.

Yield: 8 servings

Nutrients per serving: (1 cups/300 mL): Calories: 290, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 940 mg, Carbohydrate 27 g, Fiber 5 g, Protein 16 g