Ingredients:
1 lb hot Italian sausage (casings removed or bulk)
1 medium onion, diced
3–4 garlic cloves, minced
3 carrots, peeled + sliced
2 celery stalks, sliced
1 tsp sea salt (adjust to taste)
1 tsp Italian seasoning
6 cups bone broth or chicken broth
1 cup ditalini pasta
tallow for sautéing
Directions:
In a large soup pot, brown the sausage over medium heat. Break it into chunks. Once fully cooked, remove from pot and set aside.
2. In the same pot, sauté onion, carrots, and celery in olive oil or tallow until softened—about 8 minutes.
3. Add minced garlic, salt and Italian seasoning. Stir until fragrant (1–2 mins).
4. Return sausage to the pot. Pour in broth. Bring to a boil, then reduce to a simmer.
5. Let it simmer for at least 30 minutes (or longer if desired—low and slow makes it better).
6. Add pasta and simmer another 10–12 minutes until al dente.
7. Taste and adjust salt or seasoning as needed. Serve hot!