Description
A hearty soup made with savory Italian sausage, fire-roasted tomatoes, tender veggies and ditalini pasta, finished with parmesan. It tastes even better the next day. Make it in the Instant Pot or slow cooker.
Ingredients
Scale
- 16 oz ground Italian sausage
- 1 cup diced onion
- 5 cups beef broth
- 2 medium carrots, shredded
- 1 (14.5 oz) can fire roasted tomatoes
- 2 (8 oz) cans tomato sauce
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 bay leaf
- 1 cup ditalini pasta
- 1 small zucchini, shredded
- Salt and pepper, to taste
- Parmesan cheese, for serving
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Dump in the carrots, tomatoes, tomato sauce, basil, oregano, garlic powder and bay leaf.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 5 minutes.
- While Instant Pot is doing it’s thing boil the ditalini on the stove until al dente. Strain and set aside.
- When time is up on the Instant Pot let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Discard the bay leaf. Stir in the zucchini and ditalini. Salt and pepper to taste.
- Ladle into bowls and top with parmesan cheese.
Slow Cooker Instructions:
- Heat a pan over medium high heat add in the sausage and break it up. Add in the onions. Brown for about 5 minutes. Transfer to the slow cooker.
- Stir in the broth, carrots, tomatoes, tomato sauce, basil, oregano, garlic powder and bay leaf.
- Cover slow cooker and cook on low for 3 hours.
- Add in the ditalini and zucchini and cook on high for 30 minutes.
- Discard the bay leaf. Salt and pepper to taste.
- Ladle into bowls and top with parmesan cheese.
- Category: Soup
- Method: Instant Pot or Slow Cooker