Spicy Pasta Bean and Sausage Soup
Cozy up with a bowl of Spicy Pasta Bean and Sausage Soup, a hearty and flavorful one-pot meal perfect for chilly evenings or weeknight dinners! Featuring savory bites of spicy Italian sausage, tender cannellini beans, and small pasta simmered in a rich tomato and chicken broth base, this soup is elevated with a touch of heat from crushed red pepper flakes. Fresh spinach adds a burst of color and nutrition, while a generous topping of grated Parmesan cheese brings a creamy, salty finish. Ready in just 50 minutes, this crowd-pleasing dish is easy to prepare and perfect when served with crusty bread to soak up every last drop of its bold, comforting flavors. A true soul-warming recipe packed with protein, spice, and a medley of textures that'll leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 1 28-ounce can diced tomatoes (with juice)
- 6 cups chicken broth
- 1 15-ounce can cannellini beans (rinsed and drained)
- 1 cup small pasta (e.g., ditalini or elbow)
- 3 cups fresh spinach
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
Add the spicy Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked, about 7-8 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
Pour in the can of diced tomatoes along with their juice and stir to combine. Add the chicken broth and bring the mixture to a boil.
Return the cooked sausage to the pot, then stir in the cannellini beans and pasta. Reduce the heat to medium-low and simmer for 10-12 minutes, or until the pasta is tender.
Add the fresh spinach to the pot and cook for 1-2 minutes, stirring until wilted.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 10669 mg | 464% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 24.2 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1019 mg | 78% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2914 mg | 62% | |
*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.
