Italian Sausage White Bean Soup

In these colder months I want nothing more than a bowl of this of piping hot Italian Sausage White Bean Soup! A light herb-y and tomato-y broth soup with veggies, Italian sausage, navy beans and cute little pasta shells. Serve with a sprinkle of Parmesan cheese right before serving alongside crusty Italian bread for dunking.

And just like that Christmas is over.

Italian Sausage White Bean Soup l SimplyScratch.com

All that prep, work, baking, shopping and wrapping… done.I’m not going to fib and say that I don’t enjoy that feeling of knowing it’s all over with. Sure it’s a little sad, but I look forward to the new year and starting a new year.

This year I’m ending it with a cold. It started with a tickle on Christmas Eve Eve and progressed day by day to some sort of laryngitis, cough and slightly stuffy nose thing. And All I can do is think about this soup and how good every bite would feel on my throat.

Italian Sausage White Bean Soup l SimplyScratch.com

Healing properties aside, a hot bowl of soup is all I ever want when sick.

Italian Sausage White Bean Soup l SimplyScratch.com

The ingredients are pretty straightforward; good quality Italian sausage, navy beans (I went the easy way and used canned this time), diced onion, sliced celery and grated carrot, minced garlic, homemade chicken broth, 1 (14.5 ounce) can diced fire roasted tomatoes [affiliate], basil, rosemary and rubbed sage [affiliate], red pepper flakes and s & p. Oh and 3/4 cup little pasta shells.

Italian Sausage White Bean Soup l SimplyScratch.com

I removed a pound of Italian sausage from it’s casing and cooked it until crisp and golden in a tablespoon of olive oil. Then I used a slotted spoon to transfer it to a paper towel lined plate.

Italian Sausage White Bean Soup l SimplyScratch.com

To the leftover sausage grease in the pot, add in the onions, celery and carrots with a pinch of kosher salt. Stir and cooked, covered, for about 8 minutes– stirring occasionally until softened.

Italian Sausage White Bean Soup l SimplyScratch.com

Then add in the garlic, all of dried herbs (1 teaspoon dried basil and rosemary and 1/2 teaspoon rubbed sage) and pepper flakes if using and cook for 1 to 2 minutes. Next add the cooked Italian sausage back in along with the can of tomatoes (and their juices), the beans (drained and rinsed) and all the broth.

I’ll also add a little water, about 1/4 of the can, to the can of fire roasted tomatoes and swirl it to catch the remaining sauce in the can, then add that in to the pot as well.

Italian Sausage White Bean Soup l SimplyScratch.com

Stir, cover and bring to a boil. Reduce to a simmer and cook for 30 minutes before adding in the small pasta. Cook for 10-15 minutes or until the pasta has expanded and is cooked through.

Italian Sausage White Bean Soup l SimplyScratch.com

That is all!

Sometimes soups aren’t an exact recipe with precise measurements. So if the pasta absorbs too much of the broth, go ahead and add in more chicken broth to thin it out. Taste and season with salt and pepper to your liking.

I swear this Italian sausage white bean soup tastes like it’s been simmering all day and is super fancy. Yet it really is as rustic and simple as it gets.

Italian Sausage White Bean Soup l SimplyScratch.com

I like to sprinkle with grated fresh Parmesan cheese and chopped fresh Parsley on top of my bowl of Italian sausage white bean soup, right before serving.

Torn hunks of Italian bread are a must and great for dunking!

Italian Sausage White Bean Soup l SimplyScratch.com

Enjoy!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Italian Sausage White Bean Soup

In these colder months I want nothing more than a bowl of this of piping hot Italian Sausage White Bean Soup! A light herb-y and tomato-y broth soup with veggies, Italian sausage, navy beans and cute little pasta shells. Serve with a sprinkle of Parmesan cheese and fresh parsley right before serving alongside crusty Italian bread for dunking.

Yield: about 8-10 (depending)

Prep Time: about 20 minutes

Cook Time: about 1 hour (total)

Total Time: about 1 hour 20 minutes

Ingredients:

1 tablespoon olive oil

1 pound Italian sausage, casings discarded

1 medium yellow onion, diced (about a heaping cup)

2 stalks celery, sliced (about a cup)

3 medium carrots, grated (about 3/4 cup)

4 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried rosemary

1/2 teaspoon rubbed sage

a pinch or two of red pepper flakes (optional)

1 (14.5 ounce) entire can diced fire roasted tomatoes

1 (14.5 or 15 ounce) can navy beans (drained and rinsed)

6 cups low-sodium chicken broth or homemade

3/4 cup small baby pasta shells

1-1/4 teaspoon of kosher salt (more or less to taste)

1/4 to 1/2 teaspoon freshly ground black pepper (more or less to taste)

freshly grated Parmesan cheese, for serving

chopped fresh parsley, for serving

Directions:

Place a tablespoon of oil in the bottom of a 5 to 6 quart Dutch oven. Add in the Italian sausage and heat over medium-heat. Use a wooden spoon to break up the sausage and cook until golden brown and crispy-- about 20 minutes. Use a slotted spoon to transfer cooked sausage to a paper towel lined plate.

Add onion, celery, carrots and a pinch of kosher salt to the sausage renderings in the pot. Stir, cover and cook for 8 minutes or until tender, stirring occasionally throughout.

Next, add in the garlic, dried basil, rosemary, rubbed sage and chili flakes if using. Stir and cook for 1 to 2 minutes before adding the sausage back in along with the can of tomatoes, beans and broth. I also fill the tomato can 1/4 of the way full and swirl it to catch any remaining tomatoes or sauce and add it into the pot.
Stir, cover and bring to a boil, reduce heat to medium low, cover and cook for 20-30 minutes.

Add in the small baby shells, stir and cook (at a simmer) for 10 to 15 minutes or until the shells are tender. Add more broth if the shells have absorbed too much of the liquids.

Taste and season with kosher salt and black pepper, to taste.

Ladle soup into bowls, top with grated Parmesan cheese and chopped fresh parsley and serve with a hunk of Italian bread for dipping!

Enjoy!

[this post contains affiliate links.]

Italian Sausage White Bean Soup

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8 Responses to “Italian Sausage White Bean Soup”

  1. #
    1
    Jen P. — January 4, 2017 at 7:43 pm

    This was really delicious and so easy! Thumbs up from the whole family who all said I’ve got to make this again…and I will! Perfect for our chilly and rainy San Francisco nights we’ve been having lately! Thanks Laurie!

    • Laurie McNamara replied: — January 5th, 2017 @ 8:56 am

      I’m so glad you enjoyed it, Jen! <3

  2. #
    2
    Jaimie A. — February 3, 2017 at 10:21 pm

    I made this today, delicious! I even snuck in some kale and everyone loved it 🙂 Will definitely be making again. Thanks for the recipe!

  3. #
    3
    JeanE — October 19, 2017 at 12:48 pm

    Love that you “rinse out the can” as I have been doing all my cooking life, as my Mother did before me. I will be adding this, another of your recipes, to my stash of go to’s as everything I’ve made from them has been exceptional. Keep up the good work of simply scratch!

    • Laurie McNamara replied: — October 20th, 2017 @ 2:20 pm

      That’s awesome! Great minds, cook alike! Thank you, Jean!

  4. #
    4
    Christy — October 20, 2017 at 11:59 pm

    Great recipe and so easy! Made this today to serve as my inlaws were arriving tonight! Followed almost to the letter with the exception of using gluten free pasta (cooked separately then added in a few minutes before serving.) Rave reviews by all! Thank you!

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    5
    siham — October 23, 2017 at 1:29 pm

    AS ALWAYS, great recipe. I made it yesterday and it was beautiful.

    Thank you!

    • Laurie McNamara replied: — October 24th, 2017 @ 1:35 pm

      I’m so glad! Thanks for coming back to leave a comment!

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