Italian Sausage White Bean and Pasta Soup
This Italian sausage white bean and pasta soup is hearty, delicious, and so easy to make. It is loaded with veggies, sausage, beans and pasta!
This soup recipe is a keeper. It is quick enough for a weeknight meal and tasty enough to serve to company or when you need an extra-special soup that isn’t heavy and creamy.
Why This Soup Is a Must-Make
This soup is a perfect recipe solution if you need a soup that is:
- Quick and straightforward to make.
- Uses easy-to-find pantry and fridge staple ingredients.
- Nourishing but also filling.
- Broth-based rather than thick and creamy.
- Easily gluten-free (sub in gluten-free pasta and double check sausage and broth to make sure it is gluten-free).
This Italian sausage white bean and pasta soup is a slam dunk hit with my family. And that is saying a lot for kids who tend to turn up their noses at soup that doesn’t have a tremendous amount of cheese involved. It is one of the tastiest soups to serve on a chilly evening when you want to feel satisfied but not gluttonous.
Ingredients Notes
Ok, let’s talk through a few ingredients…not because it’s complicated, but because a few insights can make the soup even better!
- Sausage: Many different varieties of ground sausage will work here. I’ve made this soup with everything from Johnsonville Italian pork sausage to a roll of Jimmy Dean “regular pork sausage.” Using Italian sausage will add more flavor, but regular sausage works fine, too. If using sausage in casings, remove the casings before cooking.
- Veggies: Carrots, celery, and onions are sauteed together to build flavor before the other ingredients are added. I prefer the carrots diced, the celery chopped slightly smaller than the carrots, and the onions finely diced. How’s that for a mirepoix hierarchy?
- Broth: Chicken or vegetable broth (or stock) can be used. If using full-salt broth or stock, reduce the amount of salt in the recipe to 1/2 teaspoon and add more at the end, if needed.
- Pasta: Small-shaped pasta works best in this recipe, like ditalini, small shells, or elbow macaroni. In the photos, I’m using farfalline pasta from Trader Joe’s. The key is to consult the package to determine how long to cook the pasta so you don’t end up with mushy pasta.
- Beans: White beans are preferable in this recipe, like, cannellini or Great Northern.
- Spinach: In place of the chopped spinach, you can use chopped kale.
While the Parmesan cheese is listed as an optional ingredient, a little sprinkle of salty, punchy Parmesan cheese, takes the soup up a notch. Highly recommend!
A Few Additional Tips
In case you want to make this Italian sausage white bean and pasta soup soon-ish, here are a few additional notes that might help:
- Meatless: This soup can easily be made meatless by omitting the first step of cooking the sausage.
- Make-ahead: The flavors of this soup get even better with time. The leftovers are Yummy (with a capital Y). However, the pasta will get quite a bit softer if the soup isn’t served right away or it is reheated for serving later. If you are making the soup deliberately ahead of time, undercook the pasta by a minute or two as it will continue to soften with time. You could also cook the pasta separately in water or broth, drain, lightly rinse to stop the cooking, and serve separately or stir into the soup and heat through when ready to serve.
- Variations: Feel free to play around with the recipe. Sub in a different type of meat or change up the veggies or omit the beans (or sub in another kind of legume).
I can’t wait for you to try this one! It is such a homey, comforting classic, and a great recipe to add to your soup repertoire. Enjoy!
Italian Sausage White Bean and Pasta Soup
Ingredients
- 12 ounces ground Italian sausage or regular pork sausage, mild or hot (see note)
- 1 tablespoon olive oil
- 1 cup diced carrots
- ½ cup diced celery
- ½ cup finely diced onions
- 3 cloves garlic, finely minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon dried thyme
- 8 cups low-sodium chicken broth or stock (see note)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup small pasta, like ditalini, elbow macaroni, small shells, etc
- 1 (15-ounce) can white beans, like cannellini or Great Northern, rinsed and drained
- 1 to 2 cups chopped baby spinach or kale
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- In a 6-quart or larger pot set over medium heat, brown the ground sausage, crumbling into small pieces as it cooks. Cook until no longer pink. Drain grease and remove cooked sausage to a paper towel-lined plate. Set aside.
- Add the olive oil to the pot and heat to medium. Add the carrots, celery, and onions. Cook, stirring often, until the onions are translucent, 4 to 5 minutes.
- Add the garlic, basil, oregano and thyme. Cook, stirring constantly, for 30 to 60 seconds, until the spices smell fragrant.
- Add the broth, salt and pepper. Bring the soup to a simmer. Stir in the pasta and continue simmering, stirring occasionally, until the pasta is al dente according to package directions.
- Stir in the beans, chopped spinach, and reserved sausage. Heat through.
- Season to taste with additional salt and pepper, if needed.
- Serve with Parmesan sprinkled on top of servings, if desired. The soup will thicken a bit as it cools (as the pasta absorbs more liquid).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
