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Spicy Italian Sausage and Bean Soup

Russ Myers


Light yet filling--great flavor


★★★★★ 1 vote

4 Servings
10 Min
20 Min
Stove Top


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1/2 lb
(8 ounces) fresh spicy italian sausage, casing removed
1 c
onion, chopped
1 c
celery, chopped
3 c
(24 ounces) chicken broth
1 can(s)
(14 1/2 ounces) diced italian style tomatoes, undrained
1/2 c
1/2 c
uncooked elbow macaroni
1 can(s)
(15 ounces) cannellini beans, rinsed and drained
2 Tbsp
fresh italian parsley, snipped
grated parmesan cheese

How to Make Spicy Italian Sausage and Bean Soup


  • 1In a 5- quart Dutch oven cook and crumble sausage, onion and celery until sausage is no longer pink and vegetables are tender; drain excess grease.

    Add broth, tomatoes and water; bring to a boil.
  • 2Stir in macaroni. Return to boil; reduce heat. Simmer uncovered for 12 minutes or until pasta is tender.

    Stir in beans and parsley; heat through.

    Serve with grated Parmesan cheese.

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About Spicy Italian Sausage and Bean Soup

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Pork
Regional Style: Italian
Other Tag: Quick & Easy

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