Ingredients
Units
Scale
- 1 pound pork sausage (you can use regular or Italian)
- 4 cups water
- 2 stalks celery, diced
- 2 large carrots, diced
- 1/2 cup diced onion,
- 1 can (14 oz) beef broth
- 1 can (10 oz) bean with bacon soup
- 1 can (14.5 oz) fire roasted diced tomatoes
- 1 can (15 oz) Italian diced tomatoes
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup elbow macaroni
- 1 can (15 oz) Great Northern beans, drained
- Fresh grated Parmesan cheese
Instructions
- Brown the sausage in large pot, drain any grease.
- Nest, add the water, celery, carrots, onion, beef broth, bean with bacon soup, fire roasted diced tomatoes, Italian diced tomatoes, sugar, garlic, dried oregano, salt, and pepper. Bring to a boil, then reduce heat to low and simmer until vegetables are tender (about 25 to 30 mins).
- Add elbow macaroni and Great Northern beans and and simmer for 10 more minutes or until pasta is tender.
- Remove from heat and season with more salt and pepper if needed. Ladle into bowls and top with the parmesan. Garnish with freshly grated Parmesan cheese, if desired.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soups/Chili