Real Recipes From Real Home Cooks ®

italian sausage and bean soup

★★★★★ 1
a recipe by
Susan Bickta
Kutztown, PA

This is my take on Pasta Fagioli. It's so easy to make and tasty as well. Using the already prepared spaghetti sauce adds just the right amount of Italian flavor.

★★★★★ 1
serves 8-10
prep time 25 Min
cook time 50 Min
method Stove Top

Ingredients For italian sausage and bean soup

  • 1 1/2 lb
    sweet italian sausage links
  • 1/4 c
    olive oil, divided
  • 1 md
    onion, diced
  • 1 sm
    green bell pepper, diced
  • 3 clove
    garlic, smashed and chopped
  • 1/2 tsp
  • 1 jar
    (25 ounces) spaghetti sauce (your favorite flavor)
  • 1 can
    (14.5 ounces) tomato puree
  • 1 can
    (14.5 ounces) petite diced tomatoes
  • 1 qt
    beef broth (or beef stock)
  • 1 1/2 tsp
    italian seasoning
  • 1 can
    (14.5 ounces) canneloni beans, drained
  • 1 can
    (14.5 ounces) garbanzo beans, drained
  • 1 pkg
    (12 ounces) tri-color pasta
  • 1/2 bag
    baby spinach (1/2 of a 5 ounce bag)
  • 1/4 c
    grated parmesan cheese

How To Make italian sausage and bean soup

  • 1
    Heat oven to 350 degrees F. Line a baking sheet with non-stick aluminum foil. Place sausage links on baking sheet and drizzle with 1 tablespoon of the olive oil. Bake for 35 minutes or until browned and meat is no longer pink inside. Set aside.
  • 2
    Meanwhile, put the remaining olive oil in a 5 quart Dutch Oven over medium high heat. Add the onion, green pepper, garlic and salt. Mix well. Saute for 5 minutes.
  • 3
    Add the spaghetti sauce, tomato puree, diced tomatoes, beef stock and Italian seasoning. Mix well. Add the canneloni beans and garbanzo beans. Stir to combine ingredients and bring to a boil, stirring often.
  • 4
    Meanwhile, cut the sausages into thin slices. Add to the Dutch oven.
  • 5
    Bring to a boil and add the pasta. Bring to a simmer and cover. Cook for 10-11 minutes or until the pasta is al dente, stirring often.
  • 6
    Lift lid and add the baby spinach. Mix well. Cover and simmer for an additional 2-3 minutes to wilt the spinach.
  • 7
    To serve: Ladle soup into individual bowls and garnish with grated Parmesan cheese.