This is a nice, hearty soup, with a pleasant amount of spiciness. It's actually quite a bit of heat, which I enjoy. I love the beans, and Brian wanted me to add more next time, which I have adjusted this time. I definitely agree!
I like to keep the pasta separate, so it keeps its bite.
Adapted from Fake Ginger
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, peeled & chopped
1 stalk celery, chopped
1 lb hot Italian sausage (casings removed)
1 tablespoon Italian seasoning
1 -2 teaspoon red pepper flakes, to taste
1 15-ounce can crushed tomatoes
3 – 4 cups chicken stock (or vegetable stock)
2 cans cannellini beans
1 cup ditalini (or other small pasta, cooked al dente)
Parmesan cheese, for serving
Heat olive oil in a large heavy pot over medium high heat. Add the diced onion and cook until it just begins to soften, about 2-4 minutes. Add celery and carrots; cook, stirring frequently, for another 3-5minutes. Add garlic and cook just until fragrant, about 30-45 seconds.
Add the sausage to the pot, crumbling as it cooks. Cook until the sausage fully. Stir in Italian seasoning and red pepper. Stir in tomatoes and stock.
Bring the mixture to a boil. Reduce heat and simmer 30 minutes.
Boil the pasta til al dente at this point.
Stir in the beans. (Add an extra cup of stock or water at this point if it’s boiled down too much.) Stir in the pasta just before serving. Sprinkle with parmesan.
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