Description
A super delicious, classic Italian soup. Takes about 45 minutes to prep, the slow cooker does the magic! Walk in the door, after a long day and the most amazing fragrance will greet you; and dinner will soon be served!
Ingredients
- 1 pound ground beef
- ½ pound beef Italian sausage
- ½ teaspoon kosher salt
- ½ cup alcohol-free red wine
- 1 6-ounce can tomato paste
- 1 medium onion, finely chopped
- 1 pound carrots, peeled and sliced
- 1 14 1/2-ounce can fire-roasted canned tomatoes
- 8 cups beef broth
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 2 tablespoons pesto
- 2 tablespoons Worcestershire sauce
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon kosher salt
- 2 15-ounce cans dark red kidney beans, drained and rinsed
- 1 ¼ cups ditalini pasta, uncooked
- Fresh parsley, for garnish
- Freshly grated parmesan cheese, for garnish
Instructions
- Step: Brown ground beef and beef Italian sausage and 1/2 teaspoon salt in a medium size pot or Dutch oven over medium-high heat. Cook, stirring frequently and breaking up meat with a metal or plastic spatula, till meat mixture is deep golden brown. With a large spoon or spatula, push meat to one side and tip pot so that any grease will accumulate on the other side. Remove any accumulated grease with a spoon or sop up with paper towels and discard.
- Step: Add the alcohol-free red wine to the meat and bring to a steady simmer. Cook, stirring frequently, until almost all the wine has evaporated, about 3-5 minutes. Add tomato paste and, stirring frequently, cook for another few minutes, until mixture is fragrant and turns deep red in color. Transfer mixture to the insert of your slow cooker.
- Step: Add all remaining ingredients except pasta. Cover and cook on low power for 7-8 hours or until carrots are nice and tender.
- Step: Just before serving, cook Ditalini (or other pasta) according to package directions until al dente. Drain and add to soup. Serve soup with a handful of freshly grated Parmesan cheese and a sprinkle of finely chopped fresh parsley.
Notes
If you’re not serving all of the soup right away, store the soup and pasta separately as the pasta will continue to absorb the liquid from the soup. Alternatively, add more beef broth when serving leftovers.
- Prep Time: 45 minutes
- Cook Time: 7 hours 40 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 354 kcal
- Sugar: 6 g
- Sodium: 1316 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 41 mg