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1 Pound of Italian Sausage

1 Box Ditalini Pasta

2 Cans of Cannellini Beans

4 Cups of Chicken Broth

1 Medium Onion Chopped

2 Stalks of Celery Chopped

2 Medium Carrots Chopped

4 Cloves of Garlic Chopped

2 Tablespoons Olive Oil

1 Pinch of Red Pepper Flakes

1 Teaspoon of Basil

1 Teaspoon of Thyme

1 Teaspoon of Oregano

1 Teaspoon of Marjoram

2 Tablespoons of Sugar

1 Teaspoon Kosher Salt

2 Tablespoons of Tomato Paste

1/2 Cup of Parmesan Cheese


In large pot, add 2 tablespoons Olive Oil, add Onion, Celery, Carrots, sauté’ until onions are translucent, then add sausage, crumble, and cook until brown, add garlic and cook only about 1 minute. Add, basil, thyme, oregano, marjoram, and salt, then add tomato paste. Pour in chicken broth, and parmesan cheese and sugar and a pinch of pepper flakes. Bring to a boil, then add pasta, and cook until pasta is tender about 10-15 minutes. Enjoy!


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