Orecchiette, Sausage and White Bean Soup Recipe

Heat the 1 Tbs olive oil in a large pot over medium heat. While the oil warms, slice your sausage. If you find fresh sausage hard to slice cleanly, try sticking it in the freezer for an hour or 2 first; it makes it much firmer and easier to handle.

Once the soup has simmered for 10 minutes or so, add the 1 cup orecchiette pasta. Continue to cook for about 10 minutes more, or until the pasta is just al dente.

Keep an eye on the liquid level; pasta tends to absorb a lot, so you might want to have a bit of extra stock or water on hand to thin the soup if it gets too thick for your liking.