A super easy, no-fuss copycat recipe that's wonderfully hearty and comforting, except it tastes 100% better.
01. In a pot of salted water, cook pasta according to package instructions; drain well and set aside
02. Heat 1 tablespoon extra virgin olive oil in a large stock pot or Dutch oven over medium heat. Ass Italian sausage to the skillet and cook until browned, about 3 - 5 minute, making sure sto crumble the sausage as it cooks; drain excess fat and sset aside.
03. Add remaining 1 tablespoon of extra virgin olive oil to the stock pot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3 - 4 minutes.
04. 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.
05. Stir in pasta and beans and continue cooking until heated through.
06. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (600g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1106 | ||
Calories from Fat: 645 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.7g | 96 % | |
Saturated Fat 20.2g | 101 % | |
Monounsaturated Fat 30g | ||
Polyunsanturated Fat 15.3g | ||
Cholesterol 365.4mg | 112 % | |
Sodium 354.2mg | 12 % | |
Potassium 1058.9mg | 28 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 19.1g | ||
Protein 89.4g | 128 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1106
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