Servings: 4
Calories: 680kcal
Ingredients
- 1 lb Italian sausage
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 sprigs rosemary minced
- Pinch of salt and black pepper optional
- 3 cloves of garlic minced
- 1 can tomato paste 6 oz
- 2 cups water
- 8 oz elbow macaroni pasta
- 1 can white beans drained (15 ½ oz)
- 1 lemon juiced
- ½ cup shredded Parmesan cheese optional
- ½ bunch parsley chopped, optional
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook 4-6 minutes until softened, stirring occasionally.
- Add Italian sausage, rosemary and a pinch of salt and black pepper, if desired. Cook Italian sausage, breaking apart with a spoon, for 6-8 minutes until browned and aromatic.
- Add garlic and tomato paste. Cook 2-3 minutes until tomato paste begins to caramelize and separate.
- Add 2 cups of water. Bring to a boil; add macaroni pasta and white beans. Return to a boil then reduce heat to a simmer and cook, simmering for 8-10 minutes until macaroni is al dente and sausage reaches 160° F.
- Remove pot from heat and stir in lemon juice. To serve, divide soup among 4 bowls. Top with Parmesan cheese and parsley, if desired.
Nutrition
Serving: 447g | Calories: 680kcal | Carbohydrates: 69g | Protein: 30g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 810mg | Fiber: 8g | Sugar: 11g
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