A super easy, no-fuss copycat recipe that’s wonderfully hearty and comforting, except it tastes 100x better!
4.9 stars (153 ratings)
Ingredients
1cupditalini pasta
2tablespoonsolive oil, divided
1poundspicy Italian sausage, casing removed
3clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
2stalks celery, diced
3cupschicken broth
116-ounce can tomato sauce
115-ounce can diced tomatoes
1teaspoondried basil
1teaspoondried oregano
¾teaspoondried thyme
Kosher salt and freshly ground black pepper, to taste
115-ounce can red kidney beans, drained and rinsed
115-ounce can Great Northern beans, drained and rinsed
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.