The BEST Rigatoni Soup!
This hearty soup is packed with bacon, sausage, fresh veggies, pasta, and the perfect amount of herbs. A perfect weeknight meal as it cooks in one pot and done in 45 minutes!
Servings: 8 servings
Equipment
- Dutch oven or large stock pot
Ingredients
- 3 tbsp. extra virgin olive oil, plus more for drizzling
- 5-6 strips of center cut bacon, cut into bite size pieces
- 3/4 1 pound package mild Italian sausage you can use the whole 1 lb. package if you would like. I save the rest and pop it in the freezer for gravy or breakfast.
- 1 yellow medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 cup carrots, finely chopped
- 4 cloves garlic, minced
- 1 tsp fresh rosemary, minced
- 1 tsp salt
- 1/2 tsp pink Himalayan salt
- 1 1/2 tsp black pepper
- 1 1/2 tbsp. Italian oregano, dried
- 1 12 oz. crushed canned tomatoes do not drain
- 1/4 cup pizza sauce
- 1 can northern beans do not drain
- 4 cups chicken broth
- 2 1/2 cups rigatoni pasta
- 1/4 cup fresh basil, chopped, for serving
- 1/4- 1/2 cup Pecorino Romano cheese, grated , for serving comes in a plastic container, usually by the deli and fancy cheeses.
Instructions
- In a large Dutch oven or stock pot add a light drizzle of olive oil over med heat.
- Add the bacon and cook halfway through, then add the Italian sausage. Cook until the sausage is no longer pink. Scoop out the meats and let them drain on a paper towel on a plate. Do not drain the fat from the meat.
- Add 3 tbsp. of extra virgin olive oil to the pot still over medium heat. Some of the bacon bits may be left in the pan and that is just fine.
- Now add the onion. Let them cook for about 2 minutes or until they start to turn translucent. Add the garlic and fresh rosemary. Stir and cook 1 minute. Next to the party is the bell pepper and carrot. In the pot she goes. We are going to let the veggies sweat off for about 8- 10 minutes. During this time lets add the salt, pepper, and oregano. Continue to stir between.
- After the veggies are soft and smelling amazing, add the can of tomatoes w juice, and beans w juice, the cooked Italian sausage and the pizza sauce. Stir. Then add the broth. Stir again.
- Bring the broth to a light boil on med-high heat and add the pasta. Stir, and cover. Turn the heat down to med-low. Cook for about 10 minutes, stirring in between.
- Serve it up with some fresh basil and Pecorino Romano cheese.
- ENJOY!
