Italian Sausage, White Bean, and Pasta Soup is so tasty! Soup is comfort, and in the cold season, this hearty soup is exactly what the doctor ordered for during the fall and winter months. Also, the soup is great during the holidays!
Once Laurie Bakke’s Cookbook was published, this soup was the most-made recipe in it. I received text messages with pictures of the soup or posts on Facebook! I loved every minute.
The Soup…
It is nice to have all the ingredients for the soup on hand! This soup has so much flavor and heartiness that it will warm you up, especially if you like spicy Italian sausage!
Let’s get down to business. The Italian Sausage, White Bean, and Pasta Soup is relatively easy. There is a lot of chopping and opening cans, but the fresh ingredients make all the difference. This recipe makes about 10 to 12 servings. It is wonderful for leftovers or to share with friends and family!
I like hot Italian sausage instead of mild, but as I always say, you should use what you want! I have, on occasion, used Hot Italian Chicken Sausage. You can find the Hot Italian sausage at any local grocery store or Hot Italian Chicken Sauage at The Henderson Community Co-op.
As I wrap up this comforting and hearty Italian Sausage, White Bean and Pasta Soup recipe, I hope you’re inspired to bring this flavorful soup into your kitchen. This dish not only warms the soul but also offers a delightful blend of flavors and textures that your family and friends will love. Whether enjoyed on a chilly evening or shared at a gathering, it’s sure to become a favorite staple in your home.
Don’t forget to share your own twists on the recipe in the comments below, and let us know how it turned out for you! Buon appetito!
Are you looking for another soup recipe to try after this Italian Sausage, White Bean and Pasta Soup? Click this link for Moroccan Red Lentil, Sweet Potato, and Chickpea Soup. It will be another family favorite.
Italian Sausage, White Bean, and Pasta Soup
Ingredients
- 2 lbs. Hot or Mild Italian Sausage links
- 4 Carrots – peeled and chopped medium dice
- 4 Celery Ribs –chopped medium dice
- I Medium Onion – chopped medium dice
- 4 Green Onion – chopped white and green parts
- 2 Garlic Cloves – minced
- 1 T. Kosher Salt
- 2 T. Balsamic Vinegar
- 3 32 Oz. Box Chicken Broth
- 3 14 1/2 Oz. Fired Roasted Tomatoes – not drained
- 4 15 Oz. Cannellini White Beans – rinsed and drained
- 1/2 Cup Basil Pesto
- 2 T. Fresh Rosemary – chopped
- 2 T. Fresh Basil – or substitute dried
- 2 C. Dried Small Shell-Shaped Pasta cooked separately
- 12 Oz. Spinach Leaves – pre-washed and roughly chopped
- Kosher Salt and Fresh Course Ground Black Pepper – to taste
- 1 C. Parmesan Cheese – grated fresh grated if possible
Instructions
- Squeeze sausages from casings and form into small meatball-shaped balls. When finished, add to an 8 -10 Dutch oven over high heat and stir often until browned on all sides for about 8 to 10 minutes. Remove from pan and drain on paper towels. Wipe the pan out with a paper towel to remove the grease. It does not have to be perfect, as a little can be left.
- Add the carrots, celery, onion, green onions, garlic, and salt to the pan. Sauté for 5 to 7 minutes, stirring often, until the onions are wilted. Add the vinegar, broth, tomatoes (including juice), beans, pesto, rosemary, and basil, and bring to a rolling boil. Let simmer for 30 minutes or more. I like soup to simmer so it has time to meld all the flavors.
- At this point, I like to cook the pasta separately and set aside until the soup is ready to serve. Cook the pasta according to the package directions. Skim and discard any fat. Stir in spinach and cook until the spinach is wilted for about 2-3 minutes. Add salt and pepper to taste. Top with the parmesan cheese. Serve immediately.