Overview
- Recipe Type: Entree
- Serves 4
Ingredients
3 tablespoons extra virgin olive oil
3/4 cup broken spaghetti or linguine
1 pound sweet Italian sausage
1 carrot, chopped
1 bulb fennel, chopped
4 cloves garlic, sliced or chopped
1 onion, chopped
Salt and freshly ground pepper
3 ½ cups
Daily Pantry Original Soup Mix
8 cups chicken stock
2 plum tomatoes
A few sprigs fresh rosemary, leaves stripped and chopped
A few sprigs fresh thyme, leaves stripped and chopped
Grated Parmigiano-Reggiano, to garnish
Directions
Heat 1 tablespoon olive oil in a soup pot over medium heat. Add the pasta and toast until deep golden, nutty and fragrant, then remove the pasta and reserve. Add the remaining 2 tablespoons olive oil and raise the heat a bit. Add the sausage and cook until browned, then transfer the sausage to a plate. Add the carrots, fennel, garlic and onions, and season with salt and pepper. Cook until tender, about 10 minutes. Return the sausage to the pot and add the beans and Chicken Poaching Liquid.
Using the large holes of a box grater, grate the tomatoes into the soup. Add the rosemary and thyme, and season with salt and pepper. Simmer the soup to combine the flavors. Return the soup to a boil, stir in the toasted pasta and cook until al dente.
Ladle the soup into shallow bowls and top with the cheese.
