Sausage Pasta Bean Soup
Warm, hearty, and bursting with comforting flavors, this Sausage Pasta Bean Soup is your go-to recipe for a cozy dinner. Combining savory Italian sausage, tender cannellini beans, and al dente pasta in a rich, seasoned broth, this dish delivers robust richness with every spoonful. Fresh vegetables like carrots, celery, and spinach add a nutritious balance, while fire-roasted tomatoes lend a smoky depth. Easy to prepare in just 45 minutes, this one-pot wonder is perfect for busy weeknights or casual family meals. Topped with Parmesan cheese and a sprinkle of optional red pepper flakes, it's as satisfying as it is flavorful. Whether you crave mild or spicy sausage, this soup adapts beautifully to suit your taste, making it a must-try recipe for lovers of hearty soups and Italian-inspired flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 15-ounce can fire-roasted diced tomatoes
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup small pasta (like ditalini or elbow)
- 3 cups fresh spinach leaves
- 0.5 cup Parmesan cheese, grated (for serving)
- 0.25 teaspoon red pepper flakes (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned, about 5-7 minutes, then remove the sausage from the pot and set aside.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-6 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and fire-roasted diced tomatoes. Scrape the bottom of the pot to deglaze and release any browned bits.
Return the cooked sausage to the pot and add the cannellini beans, dried oregano, dried thyme, salt, and black pepper. Bring to a gentle boil.
Once boiling, reduce the heat to a simmer and let it cook for 10 minutes to allow the flavors to meld.
Stir in the pasta and cook according to the package directions (about 7-9 minutes), stirring occasionally to prevent the pasta from sticking to the bottom.
Add the fresh spinach leaves and stir until wilted, about 2 minutes.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese and a pinch of red pepper flakes, if desired. Serve warm.
Nutrition Facts
Calories |
3299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 8452 mg | 367% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 32.1 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1919 mg | 148% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4706 mg | 100% | |
*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.
