Italian Sausage White Bean Soup with Pasta
Italian Sausage White Bean Soup with Pasta is a deliciously hearty bowl to cozy up with this winter! It's brimming with veggies, white beans, Italian Sausage, a tomato broth, fresh spinach and orecchiette pasta, the "little ears" shape! With rich Italian flavor, this one-pot soup just needs Parmesan cheese and crusty bread!
Servings: 6
Calories: 513kcal
Ingredients
- 1 pound bulk Italian sausage
- 1 onion chopped (about 1½ cups)
- 2 ribs celery chopped (about 1 cup)
- 1 red bell pepper chopped (about 1 cup)
- 3 cloves garlic minced
- 1 teaspoon dried oregano (or dried thyme or Italian seasoning)
- 1 large can whole peeled tomatoes chopped with juices
- 2 cans white beans drained and rinsed
- 4 cups chicken stock
- 1 cup dry orecchiette pasta (or sub medium shells, ditalini, or farfalle)
- 2 cups fresh spinach
- 1 Tablespoon fresh herbs such as thyme, rosemary, and parsley
- salt and pepper to taste
Instructions
- Preheat a large soup pot over medium heat. Begin to brown the sausage, breaking it up very small with a wooden spoon, about 4 or 5 minutes.
- When the sausage is about halfway browned (a little pink is ok), move it to one side of the pot and add the onion, bell pepper and celery to the other side. Season the veggies with a pinch of salt and pepper.
- Cook the sausage and veggies until the sausage is fully browned and crispy, stirring each side occasionally but keeping them separate. The hot contact with the pot will caramelize the sausage and veggies, so don't stir too often, about 10 more minutes. (Optional, you can drain excess fat at this time).
- Add the garlic and stir everything together, a minute until fragrant.
- Add the canned tomato (add the juice to the pot and chop the tomatoes), oregano, white beans, stock, and pasta.
- Simmer and stir occasionally, about 25 to 30 minutes until the pasta is al dente (taste one!). Adjust the heat down from medium to keep it at a gentle simmer. Stir in the spinach and fresh herbs in the last few minutes. Taste and season with salt and pepper if needed. Serve immediately with grated Parmesan cheese and crusty bread.
Notes
- Pasta - The soup should be eaten immediately when the pasta is done to avoid overcooking. If you don't plan to eat immediately, wait to add the pasta, the rest of the soup can simmer over low heat.
- Salt - Italian sausage is very salty and you may not need additional salt. You can add a pinch to the raw veggies, then taste the finished soup and decide if you need more.
- Celery, Red Bell Pepper or Spinach could be omitted or substituted with shredded carrots, zucchini or chopped kale.
Nutrition
Calories: 513kcal | Carbohydrates: 44g | Protein: 26g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 62mg | Sodium: 906mg | Potassium: 1156mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1766IU | Vitamin C: 40mg | Calcium: 147mg | Iron: 6mg