Hi Guys, here is another easy soup recipe that I know you will love and your family will enjoy.
This recipe is great for freezing and easy to make double batches. The ingredients are also found at my favorite store Aldi so if you are on a budget this is the recipe for you. You can make this vegetarian and not put in the meat and this will still taste amazing.
I hope you try and let me know how it came out.
1 Tbsp. olive oil
1 lb. ground beef
½ lb. Italian sausage (casing removed)
1 medium onion diced
2 medium carrots diced
3 stalks of celery diced
3 cloves garlic, minced (about 1 tbsp.)
3 tbsp. tomato paste
4 cups broth (2 chicken 2 beef)
1 can diced tomatoes
1 tsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
1/4 tsp dried thyme
3 tsp. parsley
1 cup dry ditalini pasta
1 can red kidney bean, drained and rinsed
1 can cannellini bean, drained and rinsed
Salt and black pepper to taste
Shredded Romano or Parmesan cheese
- In a Dutch oven pot over medium high heat add in the ground beef and sausage, and cook until no longer pink stirring occasionally.
- Drain any fat from beef and sausage then put on plate and set aside.
- Add the 1 tablespoon olive oil in the Dutch oven on medium heat and put in the onions, carrots, and celery and cook them until softened. Then add in the garlic and cook for 1 minute more.
- Now add the chicken and beef broth to pan and stir well.
- Then add in the tomato paste, canned diced tomatoes, sugar, basil, oregano, thyme, and beans.
- Bring this to a quick boil and then reduce heat about 10 minutes.
- Stir in both meats, and parsley then taste for salt and pepper.
- Let the soup continue to cook on low heat with lid on for about 25 more minutes.
In the meantime prepare the ditalani pasta according to the package. Don’t overcook the pasta it will finish cooking on soup.
Note*Add pasta to each serving instead of the pot of soup. The pasta will absorb too much of the broth and become soggy.
Grate some Romano or Parmesan cheese on top of each serving.