Paula Deen Sausage Soup

Italian Sausage Soup

• 1 lb sausage
• 1 onion, chopped
• 1 cup celery, minced (I left this out, I don’t like celery)
• 1 cup carrot, minced
• 3 (14 ounce) cans beef broth
• 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic ( I used canned tom. and some italian seasoning)
• 2 (16 ounce) cans red kidney beans, drained
• 1 (15 1/2 ounce) can great northern beans, drained
• 2 cups macaroni, uncooked
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

1. In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.
2. Drain well.
3. Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.
4. Reduce heat and simmer for 20 minutes.
5. Add pasta; simmer for 8-10 minutes, or until pasta is tender.
6. Stir in salt and pepper.
7. Serve immediately.