mia cucina italiana

ITALIAN SAUSAGE CHILI SOUP
Serves 4

2 Tbsp olive oil, divided
1 lb Italian mild sausage links
1 cup chopped carrots
1 cup chopped red bell pepper
1 cup chopped onion
1-1/2 tsp oregano
2 tsp chili powder
1 tsp ground cumin
1/2 tsp each salt and black pepper
3 cloves garlic, minced
1-28 oz can diced tomatoes, with juice
1- 16 oz can chili beans, with juice
1-16 oz can cannelini beans, drained and rinsed
4 cups chicken broth
8 oz mini farfalle pasta
grated mozzarella cheese for garnish
chopped banana peppers for garnish

1. Heat 1 Tbsp olive oil in a large saute pan. Brown sausage links on all sides, about 10 minutes. Add 1/2 cup water to the pan, cover and simmer over low heat 10 minutes. Remove sausage links and let rest on cutting board.

2. In soup pan, heat 1 Tbsp olive oil over medium heat. Add carrots, red bell pepper and onion. Turn heat to low and sweat vegetables until softened, about 10 minutes. While vegetables are sweating, add oregano, chili powder, cumin, salt and pepper. After 10 minutes, add the garlic and continue to cook 2 more minutes.

3. Add diced tomatoes and chili beans with their juices, cannelini beans and chicken broth. Chop sausage into bite-size pieces and add to pot. Bring to a boil, then lower to a simmer for 10 minutes. Meanwhile, cook the pasta according to directions, drain and rinse.

4. To serve, spoon about 1/2 cup farfalle into bowls, ladle on soup and top with grated mozzarella and chopped banana peppers.