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.
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.
Healing properties aside, a hot bowl of soup is all I ever want when sick.
To Make This Italian Sausage White Bean Soup You Will Need:
- good quality Italian sausage
- navy beans (I went the easy way and used canned this time)
- diced onion
- sliced celery
- grated carrot
- minced garlic
- homemade chicken broth
- diced fire roasted tomatoes
- rubbed sage
- red pepper flakes
- kosher salt
- ground black pepper
- little pasta shells
I removed a pound of Italian sausage from its casing and cooked it until golden brown in a teaspoon of olive oil. Then I used a slotted spoon to transfer it to a paper towel lined plate.
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.
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.
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.
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. I like to sprinkle with grated fresh Parmesan cheese and chopped fresh Parsley right before serving. Torn hunks of Italian bread are a must and great for dunking.
Italian Sausage White Bean Soup
- olive oil
- 1 pound Italian sausage, casings discarded
- 1 medium yellow onion, diced (about a heaping cup)
- 2 ribs celery, sliced (about 1 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
- 1 pinch red pepper flake, optional
- 1 (15 ounce) can diced fire-roasted tomatoes, (including the liquids)
- 1 (15 ounce) can navy beans, drained and rinsed
- 6 cups low-sodium chicken broth, or homemade
- 3/4 cup small baby pasta shells
- 1¼ 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
- 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!
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