Ingredients for Polish Italian Pasta Soup No Beans
- 1 lb kielbasa, sliced into 1/4 inch rounds
- 2 stalks celery, finely chopped
- 1 medium onion, finely chopped
- Garlic Cloves
- 6 cups chicken broth
- Small Shell Pasta
- Diced Tomatoes
- Dried Basil
- Dried Oregano
- Dried Parsley
- Dried Marjoram
- Dried Rosemary
- Dried Thyme
- Red Pepper Flakes
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How to Make Polish Italian Pasta Soup No Beans
- If using kielbasa, slice into 1/4 inch rounds. If using Italian sausage, remove casings.
- In a large Dutch oven or pot, brown the sausage over medium heat for about 10-12 minutes, breaking it up with a spoon, until cooked through. Remove sausage with a slotted spoon and set aside, reserving drippings in the pot.
- Add the chopped celery, onion, and minced garlic to the pot with the sausage drippings. Cook for about 5 minutes, or until the vegetables are softened.
- Drain off any excess fat from the pot.
- Add the chicken broth, oregano, basil, thyme, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Meanwhile, bring 8 cups of water to a boil in a separate pot. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta cooking water.
- Stir in the crushed tomatoes (undrained) and the cooked sausage to the soup. Heat through for 5 minutes.
- Ladle the soup into bowls. Add the cooked pasta to each bowl of soup. If desired add a bit of pasta water for extra richness. Garnish as desired (with fresh parsley, grated parmesan cheese etc).
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
28g
Fat
38g
Carbs
7g
