In a large pot of boiling 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.
Can be made without the beans.
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|Serving Size: 1 Serving (1081g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1072 (57%)|
|Amt Per Serving||% DV|
|Total Fat 119.2g||159 %|
|Saturated Fat 35.5g||177 %|
|Monounsaturated Fat 50.4g|
|Polyunsanturated Fat 23.8g|
|Cholesterol 544.7mg||168 %|
|Sodium 1649.2mg||57 %|
|Potassium 2424.6mg||64 %|
|Total Carbohydrate 58.9g||17 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 48.2g|
|Protein 140.4g||201 %|
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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: 1895
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