Circle Around Sausage Minestrone Ragu
Indulge in the heartwarming comfort of "Circle Around Sausage Minestrone Ragu," a one-pot wonder that marries bold Italian flavors with rustic charm. This hearty recipe features savory Italian sausage, tender vegetables, and creamy cannellini beans simmered in a rich, herb-infused tomato broth. A generous serving of ditalini pasta adds a satisfying touch, while fresh parsley and parmesan cheese create a burst of freshness and umami. Perfect for cozy weeknight dinners or crowd-pleasing gatherings, this ragu is as versatile as it is delicious. Pair it with crusty bread to soak up every last savory bite. With simple prep and layers of flavor, this dish is a must-try for lovers of Italian-inspired comfort food!
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Recipe Information
Ingredients
- 4 links Italian sausage (mild or spicy)
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 2 Carrot, diced
- 2 Celery stalks, diced
- 1 Zucchini, diced
- 28 ounces Canned crushed tomatoes
- 2 cups Chicken or vegetable broth
- 15 ounces Cannellini beans, drained and rinsed
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 1 cup Ditalini pasta or small shell pasta
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.25 cup Grated Parmesan cheese (for garnish)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil.
Remove the sausage from its casing (if applicable) and add the sausage to the pot. Cook for about 5-7 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced zucchini to the pot and cook for another 3 minutes.
Stir in the crushed tomatoes, chicken or vegetable broth, cannellini beans, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a simmer.
Return the cooked sausage to the pot and mix well.
Add the pasta and cook for 8-10 minutes, or until the pasta is tender, stirring occasionally to prevent it from sticking to the bottom.
Taste and adjust seasoning if necessary. If the ragu becomes too thick, add a splash of broth or water to reach your desired consistency.
Remove from heat and garnish with chopped fresh parsley and grated Parmesan cheese before serving.
Serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 8625 mg | 375% | |
| Total Carbohydrate | 330.7 g | 120% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 61.8 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1428 mg | 110% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 7072 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
