Italian Sausage Bean and Macaroni Soup
Warm your soul with a hearty bowl of Italian Sausage, Bean, and Macaroni Soup! This one-pot wonder is packed with bold flavors and wholesome ingredients, making it the ultimate comfort food for busy weeknights or cozy weekends. Featuring savory Italian sausage, tender cannellini and kidney beans, and perfectly al dente macaroni, this soup is enriched with aromatic vegetables, zesty herbs, and a hint of crushed red pepper for an optional kick. Simmered in a rich tomato and chicken broth base, every spoonful bursts with vibrant, authentic Italian flavors. Ready in under an hour, this easy-to-make dish is perfect for feeding a crowd, and it’s irresistibly delicious when garnished with fresh parsley and a sprinkle of Parmesan cheese. Looking for a satisfying, family-friendly recipe? This Italian Sausage Bean and Macaroni Soup is your answer!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 6 cups chicken broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup dried macaroni pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 cup Parmesan cheese, grated (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, chicken broth, cannellini beans, kidney beans, cooked sausage, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
Stir in the dried macaroni pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Sprinkle with grated Parmesan cheese, if desired, and serve hot.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1645 mg | 72% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 8.5 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
