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Easy Italian Sausage Soup

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Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 Tablespoon garlic finely chopped
  • 1 carrot peeled & chopped
  • 1 lb Johnsonville Mild Italian Sausage
  • 1 tablespoon Italian seasoning
  • 1 -2 teaspoon red pepper flakes to taste
  • 2 15- ounce cans petite diced tomatoes
  • 3 - 4 cups chicken stock or vegetable stock
  • 1 can cannellini beans
  • 1 cup Barilla Mini Penne pasta or other small pasta
  • Parmesan cheese for serving

Instructions
 

  • Heat vegetable oil in a large heavy pot over medium high heat. Add the diced onion and cook until it just begins to soften, about 2 minutes. Add carrots; cook, stirring frequently, for another 3 minutes. Add garlic and cook just until fragrant, about 30 seconds.
  • Add the sausage to the pot, crumbling as it cooks. Cook until the sausage is no longer pink. Stir in Italian seasoning and red pepper. Stir in tomatoes and stock.
  • Bring the mixture to a boil. Reduce heat and simmer 20 minutes.
  • Stir in the beans and mini penne. (Add an extra cup of stock or water at this point if it's boiled down too much.) Simmer for 6- 8 minutes or until pasta is tender.
  • Serve piping hot with Parmesan cheese and green onions if desired.