Two of my favorite ingredients - I already have a pasta with similar ingredients so why not make soup? The recipe is for two servings - aka I make it for lunch and save the second half for dinner.
Time: 30-40 minutes
Serves: 2
You’ll need
1/2 pound spicy Italian sausage (I use chicken sausage)
1/3 cup diced sweet / yellow onion
1/2 cup diced fennel
2 celery stalks, diced
4 cloves garlic, minced
2 cups chicken stock or bone broth
3-4 oz dry pasta (about 1 cup)
1/2 cup navy or capellini beans
1 tablespoon basil pesto
1-2 handfuls arugula
1/3 cup half + half
1/4 cup grated Parmesan + more for serving
salt, pepper, red pepper flakes
Instructions
Preheat your soup pot over medium. Add in the sausage and break it up as it cooks - if you’re using chicken sausage you’ll want to add a drizzle of olive oil. Pork sausage typically has enough fat content. Once the sausage is broken up and at least cooked on the outside, turn the heat to medium low and add in the onion, fennel, celery, and garlic. Add salt + pepper + red pepper flakes to taste - keep in mind that sausage is typically a little salty so you shouldn’t need to add much. If it’s sticking or the bottom is browning a lot, add a splash of water or chicken stock.
Once the onion is translucent, add 2 cups chicken stock / bone broth and 1 cup of water. Turn the heat back to medium, add in the pasta and cover for 10 minutes.
After 10 minutes the pasta should be almost or fully cooked. Stir in the beans, pesto, Parmesan, and half/half. If the pasta has soaked up too much of the broth, add in more water or chicken stock until it matches your desired consistency - this comes down to personal preference.
Simmer 5 minutes, give it a taste test, adjust if needed. Stir in the arugula at the last minute and then serve! I like to top with more parmesan and red pepper flakes.