Italian Sausage and Bean Soup
User Reviews
3.9
Italian Sausage and Bean Soup
Description
Italian Sausage and Bean Soup brings together savory sweet Italian sausage cooked until browned and combined with diced onion, carrot, celery, and garlic that soften without overcooking. The main broth base includes crushed fire-roasted tomatoes, tomato paste, and chicken broth, seasoned with Italian herbs and bay leaves. Allowing the soup to rest off the heat for 30 minutes lets the flavors meld while keeping the vegetable texture intact. White beans and fresh spinach are stirred in last, along with mini pasta, which gives the soup a comforting body without heaviness.
The soup is rich and well-rounded, with the sausage's savoriness balanced by tomato acidity and the beans’ creaminess. The tender veggies maintain a slight bite, contrasting with the soft pasta. This makes for a satisfying dish suitable as a standalone lunch or dinner.
For variations, turkey sausage can lower fat content, or kale can replace spinach for a different leafy green. Omitting pasta reduces carbohydrates, and using low-sodium broth and beans allows control over saltiness. Parmesan garnish adds a finishing touch when serving.
Ingredients
- 1 pound Italian sausage sweet
- olive oil optional
- 1 yellow onion diced, medium
- 2 carrot peeled and sliced
- 2 celery diced, stalks
- 4 cloves garlic minced
- 15 ounce crushed fire-roasted tomatoes canned
- 3 Tbsp tomato paste
- 32 ounce chicken broth carton, or chicken stock
- 2 tsp Italian seasoning
- 2 bay leaf
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- 15 ounce White beans canned
- 3 cups spinach more to taste, fresh baby leaves
- 1 cup mini pasta any shape, cooked
- Parmesan Cheese grated, for garnish
Instructions
- Brown the sausage in a large soup pot. You can add a touch of olive oil first if you like, I don't find it's necessary. Break apart the sausage into small bits as it cooks, and let it cook until nice and browned. Remove the sausage to a paper towel lined plate, but leave the fat behind in the pan.
- Add the onion, carrot, celery and garlic to the pan and sauté for about 5-10 minutes, stirring often, just until they start to soften. Return the sausage to to the pot with the tomatoes, paste, and broth. Season with the Italian seasoning, bay leaves, and a good grinding of black pepper. Hold off on the salting to taste until the end.
- At this point I bring the soup up to a boil, then I turn the heat off and cover. I let it sit for about 30 minutes. I love this technique because the flavor get a chance to develop but the veggies don't get boiled to death.
- When you're ready to eat, add the beans, and greens, and bring back up to a simmer. Taste to add salt, or any extra pepper. The trick with the pasta is to add it individually to each serving, you can put a little at the bottom of each bowl as you ladle out the soup. This is important because if you mix pasta into soup it will eventually soak up all the broth.
- Serve this soup with a generous amount of grated Parmesan.
Notes
- Omit pasta for a lower carbohydrate version of the soup.
- Substitute turkey sausage to reduce fat content without losing sausage flavor.
- Kale can be used instead of spinach for a different texture and taste.
- For a broth-only base, omit tomatoes and tomato paste and increase broth by about 2 cups.
- Use low sodium broth and beans to manage salt levels; consider Swiss or mozzarella cheese instead of Parmesan for lower sodium garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 33.18g | 11% |
| Protein | 18.53g | 37% |
| Fat | 16.08g | 25% |
| Saturated Fat | 4.83g | 24% |
| Sodium | 793.46mg | 33% |
| Fiber | 5.55g | 22% |
| Sugar | 6.39g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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