Italian sausage and bean soup

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The Italian sausage and bean soup is hearty, nutritious, comforting and quick to prepare, recording in under an hour. Compete with grandma's chicken soup when it comes to curing what ails you.

I'm glad you don't see me now because I'm knocked out. My husband got off a plane last week with a scratch on his throat … fast forward to today, when we have a house full of sick people and there are not enough murmurs.

Fortunately, January and February are my soup months. My favorite Le Creuset pot stays on the stove for the cycle of as many soup recipes as I can muster. It will be healthy or comforting, depending on whether one or all of us are sick, what the weather is like or what I feel like that day. Today's thick Italian recipe is a bit of both.

This tomato-based soup is complete Italian, with no restrictions. A quick trip to the grocery store for sweet sausages and fresh spinach seals the deal, I've got everything else in the pantry, including several cans of fire-roasted tomatoes, I use them often because I love that little extra depth of taste. Lots of garlic, tomato paste, chicken broth, and Italian seasonings give this soup a classic, homey feel. I have added little Farfalline (itty bitty farfalle) pasta, but any small shape will work, including orzo or rice-shaped pasta.

The soup can be ready in less than an hour, but if you want to get ahead, it will age beautifully overnight. I would expect to add the greens until they are ready to serve, in that case, because they will lose their vibrant color.

One of the biggest benefits to me of making a lot of soup in January is that it helps me lose the extra pounds that I have gained during the holidays. The soup works well to control my appetite because the liquid fills and satisfies me faster and for longer than regular meals. A soup like this Italian sausage and beans also covers all food groups (remember tomatoes are a fruit!) After a month or two of making soup regularly for dinner, I'm usually on my way again and ready for dinner. spring .

Tip: Adding pasta to soups is tricky because after a short time it will absorb much of the broth and ruin the texture of the soup. The trick is to cook the pasta separately and add it to each individual bowl as it serves, not to the soup pot itself. It's a little extra step but it's worth it.

Maybe you are cold or maybe you are under the weather, but sometimes you just need a good broth soup. I have other favorites in the recipe index, check it out ~

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tvfgi recommends: Dutch enamelled cast iron oven

A large enamelled cast iron Dutch oven is essential for the kitchen, and I think if I could have just one pot, this would be it. It's heavy (it cooks evenly), glazed (food doesn't stick), big (it can handle your biggest roast), and gorgeous (I leave mine on the stove!) I'm partial to my creamy white Le Creuset pot, which comes in a rainbow of colors.

Reader Rave ~

"This soup was absolutely delicious! His tips on pasta and soup extraction from the burner so vegetables don't get soggy were new to me and made me feel like a better cook, thanks! ā€~ Pamela

Italian sausage and bean soup

The Italian sausage and bean soup is hearty, nutritious, comforting and quick to prepare, recording in under an hour. Compete with grandma's chicken soup when it comes to curing what ails you.

Course soup

Italian cuisine

Preparation time: 20 minutes

Rest time 30 minutes

Makes 8 servings

Calories 346.44kcal

  • 1 pound sweet Italian sausage meat
  • optional olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 diced celery stalks
  • 4 garlic cloves, minced
  • 15-ounce can of fire-crushed tomatoes
  • 3 tablespoons of tomato paste
  • 32 oz carton of chicken stock or broth
  • 2 teaspoons of Italian seasoning
  • 2 bay leaves
  • salt and freshly ground black pepper to taste
  • 15 ounces white beans
  • 3 cups fresh baby spinach leaves more to taste
  • 1 cup of mini pasta cooked in any shape
  • grated parmesan cheese for garnish
  • Brown the sausage in a large pot. You can add a touch of olive oil first if you like, I don't think it's necessary. Separate the sausage into small pieces while cooking, and allow it to cook until golden brown and golden brown. Remove the sausage to a plate lined with kitchen paper, but leave the fat in the pan.

  • Add the onion, carrot, celery, and garlic to the pan and sautĆ© for about 5-10 minutes, stirring frequently, just until they start to soften. Return the sausage to the pot with the tomatoes, pasta, and broth. Season with the Italian seasoning, the bay leaves and a good grind of black pepper. Retain the salt to taste until the end.

  • At this point, I boil the soup, turn off the heat and cover. I let it sit for about 30 minutes. I love this technique because the flavor has a chance to develop, but the vegetables are not boiled to death.

  • When you're ready to eat, add the beans and vegetables and bring to a simmer again. Try adding extra salt or pepper. The trick with pasta is to add it individually to each serving, you can put a little at the bottom of each bowl while taking out the soup. This is important because if you mix the pasta with the soup, it will eventually absorb all of the broth.

  • Serve this soup with a generous amount of grated Parmesan cheese.

Calories: 346.44kcal | Carbohydrates: 33.18 g | Protein: 18.53 g | Fat: 16.08g | Saturated Fat: 4.83g | Sodium: 793.46 mg | Fiber: 5.55g | Sugar: 6.39g

Make this Italian sausage and bean soup your own ~

  • Feel free to drop the pasta for a low calorie / carbohydrate soup.

  • Use turkey sausage to lose fat.

  • Kale can be substituted for spinach.

  • This soup can be made with a light chicken broth or broth base, just omit the tomatoes and tomato paste. Add about 2 more cups of broth or broth.

  • To control the sodium in this soup, look for the broth and low sodium beans and skip the Parmesan, opt for grated Swiss or mozzarella.

Italian Bean Sausage Soup

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