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Italian sausage & pasta pot

Contains pork – recipe is for non-Muslims only
This soup is hearty and packed with flavour making a simple yet satisfying freezable favourite

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 772
  • Carbohydrates 90
  • Saturated Fat 8
  • Sugar 11
  • Protein 53
  • Fat 25
  • Fibre 9
  • Salt 3

Nutrition per serving

  • Calories 772
  • Carbohydrates 90
  • Saturated Fat 8
  • Sugar 11
  • Protein 53
  • Fat 25
  • Fibre 9
  • Salt 3

Ingredients

  • 1 tbsp olive oil
  • 8 Italian sausages
  • 2.8l hot chicken stock
  • 400g penne pasta
  • 2 carrots, thinly sliced
  • 2 onions, thinly sliced
  • 3 celery sticks, thinly sliced
  • 140g green beans, cut into 5cm/2in lengths
  • handful flat-leaf parsley, chopped

Method

  1. Heat the oil in a large pan and fry the sausages until brown all over. Pour in the hot chicken stock and simmer with a lid on for 10 mins.

  2. Add the pasta to the pan, mix well and bring to the boil. Stir in the carrots and onions, cook for 5 mins, then add the celery and beans, and cook for a further 4 mins. Check that the pasta is cooked – if not, cook for a few minutes longer. Finally, stir in chopped parsley, season, and serve in large bowls.

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