Ingredients
- 1 tablespoon olive oil
- 12 ounces sweet Italian sausage
- ½ yellow onion, chopped
- 1 stalk celery, diced
- ¾ cup dried pasta
- ¼ cup tomato paste
- 3 cups chicken broth, or more as needed
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- Salt and pepper to taste
- 3 cups chopped Swiss chard
- 1 (15 ounce) can cannellini beans, drained
- ¼ cup grated Parmigiano-Reggiano cheese for serving
Indicates item can be purchased at Tenuta’s.
Directions:
Heat up a large skillet and brown sausage until crumbly, about 5 minutes. Add in diced celery and chopped onion, sautéing until the onions are translucent, 4 to 5 minutes. Toss in dry pasta and cook for 2 minutes.
Add tomato paste and cook for 2 to 3 minutes. Pour in 3 cups of broth, let it come to a boil, then sprinkle in red pepper flakes, oregano, salt, and pepper. Allow it to simmer on medium heat, stirring regularly for about 5 minutes. Adjust the broth to your liking.
In a bowl, soak chopped chard in cold water, rinsing off any grit. Add the revitalized chard to the soup, stirring until the leaves gently wilt, for 2 to 3 minutes.
Incorporate hearty white beans, cooking until the pasta becomes tender, 4 to 5 minutes. Remove from heat. Serve generously, topped with grated Tenuta’s parmesan cheese.
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