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Italian Rigatoni Soup

Community Member
June 30, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Italian Rigatoni Soup

Ingredients

for 6 servings

  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 5 bacons, cut into bite size pieces
  • 1 lb mild italian sausage (425 g)
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 cup carrot (150 g), finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon salt
  • ½ teaspoon pink himalayan salt
  • 1 ½ teaspoons black pepper
  • 1 ½ tablespoons italian oregano, dried
  • 1 can crushed tomatoes, canned. do not drained
  • ¼ cup pizza sauce (55 g)
  • 1 can great northern beans, do not drain
  • 4 cups chicken broth (960 mL)
  • 2 ½ cups rigatoni (500 g)
  • ¼ cup fresh basil (10 g), chopped, for serving
  • ¼ cup pecorino cheese (30 g), grated, for serving

Nutrition Info

  • Calories 1220
  • Fat 86g
  • Carbs 110g
  • Fiber 9g
  • Sugar 15g
  • Protein 32g

Estimated values based on one serving size.

Preparation

  1. In a large Dutch oven or stock pot, add a light drizzle of olive oil over medium heat. To this, add bacon, cook halfway through, then add the Italian sausage. Cook until sausage is no longer pink. Then, take out the meats and drain on a paper towel-lined plate.
  2. To the same pot over medium heat, add extra virgin olive oil and to this, add onions and cook until translucent, about 2 minutes. Then, add garlic and fresh rosemary. Stir and cook for 1 minute.
  3. Next, add bell peppers, carrots, salt, pepper, and oregano and cook for 8-10 minutes, stirring occasionally.
  4. Once soft and aromatic, add tomatoes, beans, and pizza sauce. Then, add the broth and stir.
  5. Bring the broth to a light boil on medium-high heat and add the pasta. Stir and cover.
  6. Turn the heat down to medium-low. Cook for about 10 minutes, stirring in between.
  7. Serve warm with some fresh basil and Pecorino Romano cheese.

Ingredients

for 6 servings

  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 5 bacons, cut into bite size pieces
  • 1 lb mild italian sausage (425 g)
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 cup carrot (150 g), finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon salt
  • ½ teaspoon pink himalayan salt
  • 1 ½ teaspoons black pepper
  • 1 ½ tablespoons italian oregano, dried
  • 1 can crushed tomatoes, canned. do not drained
  • ¼ cup pizza sauce (55 g)
  • 1 can great northern beans, do not drain
  • 4 cups chicken broth (960 mL)
  • 2 ½ cups rigatoni (500 g)
  • ¼ cup fresh basil (10 g), chopped, for serving
  • ¼ cup pecorino cheese (30 g), grated, for serving

Nutrition Info

  • Calories 1220
  • Fat 86g
  • Carbs 110g
  • Fiber 9g
  • Sugar 15g
  • Protein 32g

Estimated values based on one serving size.

Preparation

  1. In a large Dutch oven or stock pot, add a light drizzle of olive oil over medium heat. To this, add bacon, cook halfway through, then add the Italian sausage. Cook until sausage is no longer pink. Then, take out the meats and drain on a paper towel-lined plate.
  2. To the same pot over medium heat, add extra virgin olive oil and to this, add onions and cook until translucent, about 2 minutes. Then, add garlic and fresh rosemary. Stir and cook for 1 minute.
  3. Next, add bell peppers, carrots, salt, pepper, and oregano and cook for 8-10 minutes, stirring occasionally.
  4. Once soft and aromatic, add tomatoes, beans, and pizza sauce. Then, add the broth and stir.
  5. Bring the broth to a light boil on medium-high heat and add the pasta. Stir and cover.
  6. Turn the heat down to medium-low. Cook for about 10 minutes, stirring in between.
  7. Serve warm with some fresh basil and Pecorino Romano cheese.

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