I love having chicken sausage packages stocked away in the freezer. Usually when I'm in a rut, or need something to dethaw quickly, I can always rely on pulling out the trusty ole package of chicken sausage. And they come in so many flavors it's fun to try them all in various ways!
Ingredients:
- 1 package of chicken sausage (around 4 links) sliced into 1/4 round slices
- 1 can white navy beans rinsed and drained
- 1 cup ditalini pasta (or any other small pasta, rotini, small shells, etc)
- 1 can diced tomatoes
- 32 ounce chicken broth
- 1/2 chopped onion
- 1/2 cup chopped carrots and/or celery (or use frozen!) *optional
- 1 cup chopped kale or spinach*optional
- Tip: remove the tough kale ribbing and chop well for a smooth blend into the soup
- 2 garlic cloves (or 1 teaspoon garlic powder)
- 1-2 bay leaves
- Salt & pepper to taste
Make It:
- Heat a large pot or Dutch oven over medium-high heat. Add a drizzle of olive oil and sliced chicken sausages. Cook and stir a few times until nice and browned. Remove and set aside.
- Add a little more olive oil and sauté chopped onions for 3-4 minutes or until translucent. (If using fresh chopped carrots and/or celery, cook with onions)
- If using fresh garlic, add in pressed garlic cloves and cook for about 30 seconds
- Add in the chicken broth, diced tomatoes, navy beans, cooked chicken sausages, 1-2 bay leaves, (garlic powder if you didn't use fresh garlic) and bring to a low boil.
- Turn down heat to medium-low and simmer for 10-15 minutes
- Add in pasta and cook to pasta directions for al dente
- If adding in chopped kale or spinach, add in for the last 3 minutes of cook time
- Season with salt & pepper to taste
- Serve with parmesan cheese and toasty garlic bread!
Tools We Love:
- Dreamfarm Garject
- Small Geometric Drain Basket for rinsing beans
- Oliva 8" Chef's Knife
- Material reBoard