Brown the meats: Heat the olive oil in a large Dutch oven over medium-high heat. Add the bacon and cook until browned, about 4 minutes. Add the sausage and continue cooking until browned as well, about 4-5 minutes.
Sauté the vegetables: Add the carrots to the meats in the pot and cook until starting to soften, about 4 minutes. Add the celery, onions and garlic and keep cooking for another 2-3 minutes.
Season and deglaze: Stir the tomato paste, Italian seasoning and garlic powder into the pot until evenly distributed. Pour the red wine OR water into the pot and cook, scratching the browned bits off the bottom of the pot.
Cook the soup: Add the tomato sauce, diced tomatoes, chicken broth, salt and pepper to the pot. Stir well and bring to a boil. Reduce the heat to a low simmer and cover the pot. Cook for about 20-30 minutes, or until the vegetables are tender.
Finish the soup: While the soup is cooking, prepare the ditalini according to package directions. Once the soup is done cooking, stir in both beans and cook for 1-2 minutes or until heated through. Stir in the ditalini and serve with grated parmesan.
To freeze the soup, leave out the pasta. Pack in airtight containers and label so you'll know what's in your random containers in two months. To reheat, defrost in the fridge overnight. Heat until boiling and piping hot everywhere. Keeps for 3 months in the freezer.
Recipe created with ♡ for you by savorynothings.com