- 1 pound Italian sausage
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup uncooked small pasta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- In a large pot, cook the sausage over medium heat until it is browned. Remove the sausage from the pot and set aside.
- In the same pot, sauté the onion, garlic, celery, and carrot until the vegetables are tender, about 5 minutes.
- Stir in the chicken broth, tomatoes, kidney beans, pasta, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the pasta is cooked.
- Stir in the cooked sausage and heat through.
- Serve the soup hot.