Italian Sausage and Bean Soup

Susan Bickta


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 vote
25 Min
50 Min
Stove Top


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


1/4 c
grated parmesan cheese


1Heat 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.
2Meanwhile, 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.
3Add 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.
4Meanwhile, cut the sausages into thin slices. Add to the Dutch oven.
5Bring 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.
6Lift lid and add the baby spinach. Mix well. Cover and simmer for an additional 2-3 minutes to wilt the spinach.
7To serve: Ladle soup into individual bowls and garnish with grated Parmesan cheese.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tag: Quick & Easy