As the days get shorter and the air turns brisk, there’s nothing like a big pot of warm, hearty soup to bring comfort and fill the kitchen with mouthwatering aromas. This Spicy Italian Sausage and White Bean Pasta Soup does just that—it’s a one-pot meal that combines savory sausage, creamy white beans, tender pasta, and vibrant greens, creating a dish perfect for cozy fall and winter evenings.

This soup not only has bold flavors but also is nutrient-rich, making it both indulgent and nourishing. It’s easy to make and versatile, so feel free to adapt it based on what you have on hand. With a sprinkle of grated cheese on top, each spoonful becomes a delightful mix of flavors and textures.

Ingredients You’ll Need:

Here’s a breakdown of what you’ll need for this soul-warming soup:

Spicy Italian Sausage: This adds a kick of heat and rich flavor. If you prefer a milder soup, you can opt for sweet Italian sausage.
Aromatics: Onions and garlic form the flavor base, adding depth and warmth.
Tomatoes: Crushed tomatoes and a bit of tomato paste create a rich, slightly tangy broth. San Marzano tomatoes work wonderfully for this.
Chicken Broth and Water: These create the soup’s broth, allowing the other ingredients to shine.
Herbs: Fresh Italian parsley and basil bring freshness, while a bay leaf adds an earthy aroma.
White Beans: Creamy white Northern beans make the soup hearty and give it a satisfying texture.
Ditalini Pasta: A small pasta that fits perfectly in each spoonful, ditalini adds heartiness without overpowering the broth.
Greens: Baby spinach adds color and a fresh flavor.
Cheese: A sprinkle of Romano or Parmesan cheese is optional but recommended for an extra savory note.

Cooking Instructions:

Brown the Sausage: In a large pot, heat olive oil over medium heat. Add the sausage (after removing the casings) and cook, breaking it up with a spoon until browned.
Add Aromatics: Toss in the chopped onions and minced garlic, and cook until the onions turn soft and translucent. This creates a fragrant base for the soup.
Add Tomatoes, Broth, and Seasonings: Stir in the crushed tomatoes with their juices, tomato paste, chicken broth, and water. Add the chopped parsley, basil, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce to a simmer and let it cook for about an hour. This slow simmer melds the flavors together, creating a rich broth.
Finish the Soup: After removing the bay leaf, add in the cooked ditalini pasta, baby spinach, and drained white beans. Gently heat until the spinach wilts and everything is warmed through.
Serve and Enjoy: Ladle the soup into bowls and sprinkle with grated Romano or Parmesan cheese if desired. Enjoy the warm, comforting flavors in each spoonful!

Tips and Variations:

Make It Creamy: Add a splash of heavy cream toward the end of cooking for a creamy twist.
Add More Veggies: Carrots, zucchini, or kale can be added to make the soup even heartier and more nutritious.
Freeze for Later: This soup freezes well. Simply cool it completely, then transfer it to an airtight container and freeze for up to three months.

Why You’ll Love This Soup

This Spicy Italian Sausage and White Bean Pasta Soup isn’t just delicious; it’s also easy to make and packed with protein, fiber, and vitamins. Whether it’s for a family dinner or a cozy meal for one, this recipe is bound to become a fall and winter favorite.

Spicy Italian Sausage and White Bean Pasta Soup

Author: Alice

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Description

Warm your soul with this hearty and flavorful Spicy Italian Sausage and White Bean Pasta Soup. Packed with savory sausage, tender beans, and fresh greens, it’s a comforting dish perfect for any evening. Don’t forget the sprinkle of cheese for that extra touch of indulgence!

Ingredients

– 1 lb. spicy Italian sausage, casings removed
– 1-2 tablespoons olive oil
– 2 large onions, finely chopped
– 3-4 cloves garlic, minced
– 3 cans (14 oz each) crushed or chopped tomatoes, preferably San Marzanos
– 1/2 small can tomato paste
– 28 oz. chicken broth, boxed, canned, or homemade
– 2 cups water
– Handful of chopped Italian parsley
– Handful of chopped basil
– 1 bay leaf
– 3 cans (14 oz each) drained white Northern beans
– 1/2 lb. Ditalini pasta, cooked al dente
– Bag of baby spinach, to taste
– Salt and pepper to taste
– Grated Romano or Parmesan cheese, optional for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add the sausage and break it up, cooking until browned.
2. Add the onions and garlic, cooking until the onions are soft and translucent.
3. Stir in the crushed tomatoes with their juice, tomato paste, chicken broth, and water. Mix in the parsley, basil, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for about an hour.
4. Remove the bay leaf and add the cooked Ditalini, baby spinach, and white beans. Heat through gently until the spinach is wilted.
5. Serve immediately if you prefer a brothier soup. Top each bowl with grated Romano or Parmesan cheese if desired. Enjoy!

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