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
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 pork from the casings before cooking.
Chicken Broth/Stock: 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.