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.
Stir in pasta and beans until heated through.
Top with Parmesan cheese. Serve immediately.
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|Serving Size: 1 Serving (6676g)|
|Recipe Makes: Servings|
|Calories from Fat: 7013 (56%)|
|Amt Per Serving||% DV|
|Total Fat 779.2g||1039 %|
|Saturated Fat 243.4g||1217 %|
|Monounsaturated Fat 329.7g|
|Polyunsanturated Fat 146.3g|
|Cholesterol 3383.5mg||1041 %|
|Sodium 11510.1mg||397 %|
|Potassium 15204.2mg||400 %|
|Total Carbohydrate 406.5g||120 %|
|Dietary Fiber 68.6g||274 %|
|Sugars, other 337.9g|
|Protein 918.7g||1312 %|
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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: 12457
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