4 oz. | Uncooked dried ditalini, small shells, or any small-shaped pasta . |
1 Tbsp | Butter |
1 | Medium onion, chopped |
2 tsp. | Dried basil |
1 lb | Chorizo or Italian sausage |
1 can | Whole peeled tomatoes (28 oz) |
1 package | Frozen cut green beans (9 ounces) |
4 cans | Beef broth (6 cups) |
2 | Carrots, sliced |
2 | Zucchini, sliced |
to taste | Salt and pepper |
to taste | Fresh parmesan |
1 tsp. | Garlic |
1. Cook the pasta (4 oz.), then set it aside. |
2. Heat the butter (1 Tbsp). |
3. Add the onions (1 medium, chopped), basil (2 tsp.), and garlic (1 tsp.). |
4. Cook for 3-5 minutes. |
5. Add the chorizo or Italian sausage (1 lb). |
6. Cook and crumble the sausage for 9-11 minutes. |
7. Drain off the fat. © FirstPageRecipes.com |
8. Stir in the whole tomatoes (1 can), frozen green beans (1 package), beef broth (4 cans), sliced carrots (2), and sliced zucchini (2). |
9. Cook for 15-20 minutes while crushing the tomatoes with a spoon or fork. |
10. Stir in the cooked pasta (4 oz.) and cook until heated through, about 2-3 minutes. |
11. Taste and season with salt and pepper. |
12. Serve in a bowl and top with fresh grated parmesan (optional). |
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