These long, cold and rainy days we’re having in CA makes me crave for warm Ditalini soup with chicken sausage and vegetables. And yes, I like it piping hot. Good thing it’s so easy to make especially on a Sunday afternoon. So I usually make a big pot of this soup to have leftovers for lunch the next day.
Ditalini is an Italian pasta that looks like a small tube. Because of its small size, it’s absolutely perfect to use in soups. For the vegetables, I really just use whatever I have in the fridge like carrots, celery, onion, frozen green peas, and zucchini. If you have spinach, of course you can add that too.
2medium zucchini quartered lengthwisethen chopped to 1/4 inch thick
2fresh thyme sprigs
salt and freshly ground pepperto taste
1/4cupParmiggiano cheese or parmesan
Heat olive oil in a dutch oven or pot on medium/high heat. Next, brown sausage in oil for 8-10 minutes turning once halfway. When cooked, transfer into a plate and set aside.
Lower heat to medium and sauté onion for 3 minutes. Then stir in garlic, celery and carrots. Let cook for another 3 minutes.
Add tomato sauce and let simmer for 1 minute. Then add chicken broth, 1/2 tsp salt, 1/4 tsp freshly ground pepper, thyme and bay leaf. Cover the pot and let it come to a boil on high heat. When it starts to boil, lower heat to medium/low and let simmer for 15 minutes.
Stir in pasta and let it cook on medium heat for 8 minutes.
Meanwhile, chop cooked sausage to 1/4 inch thick. Then add sausage, green peas and zucchini into the pot. Cover and let simmer for 5 minutes. Adjust seasoning with salt and pepper to taste.
Serve warm with a sprinkle of parmiggiano cheese on top.