The best definition of comfort food is the food Mom made when you were growing up. Cook This, Not That! co-author Matt Goulding’s mom made Italian sausage soup, a deceptively simple but wonderfully soothing bowl of meat, vegetables, and pasta—like chicken soup for the Italian soul. You can load this one full of vegetables, doubling the amount used below, and end up with a chunky, sausage-strewn minestrone. Either way, this soup is hearty enough to work as dinner on its own.
Makes 4 servings
½ Tbsp olive oil
2 links Italian-style turkey sausage, casings removed
1 small yellow onion, diced
2 cloves garlic, minced
Pinch of red pepper flakes
1 can (14 oz) diced tomatoes
8 cups low-sodium chicken broth
3/4 cup farfalle, preferably whole wheat, or other pasta
2 cups green beans, tips removed, halved
Parmesan for serving
12 g fat (2.5 g saturated)
890 mg sodium
How to Make It
Heat the olive oil in a large saucepan or pot over medium heat. Add the sausage meat and cook for 3 to 5 minutes, until no longer pink. Transfer to a plate and reserve.
Add the onion, garlic, and red pepper flakes to the same pot and cook for about 5 minutes, until the onion is soft. Add the tomatoes and chicken broth and bring to a low boil. Stir in the pasta, cook for 6 minutes, then add the green beans and the reserved sausage. Simmer for about 5 minutes longer, just until the pasta is cooked through and the beans are soft. Serve with grated Parmesan.
Note: A few cups of baby spinach or chopped broccoli would work as a substitute for the green beans.