Ingredients
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 can (14.5 ounces) diced tomatoes
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (such as ditalini or elbow)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Feel free to substitute turkey sausage for a leaner version or add a handful of spinach for extra greens. It’s all about making the dish your own, just like how my abuela taught me to follow my senses in the kitchen.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Remove the sausage and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. This step always reminds me of the aromatic base my abuela would create, filling the house with its inviting scent.
- Stir in the diced tomatoes, chicken broth, oregano, and basil. Return the sausage to the pot, and bring the mixture to a boil.
- Add the pasta and reduce the heat to a simmer. Cook until the pasta is tender, about 10 minutes. Stir occasionally to ensure nothing sticks.
- Season with salt and pepper to taste. Adjust the flavors as needed — this is your moment to make it perfect for your palate.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired. Enjoy the nourishing warmth of every spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International