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.
Enjoy! And if you give this Italian Sausage White Bean Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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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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!
I’m so glad you enjoyed it, Jen! <3
I made this today, delicious! I even snuck in some kale and everyone loved it 🙂 Will definitely be making again. Thanks for the recipe!
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!
That’s awesome! Great minds, cook alike! Thank you, Jean!
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!
AS ALWAYS, great recipe. I made it yesterday and it was beautiful.
I’m so glad! Thanks for coming back to leave a comment!
Can this be made in the crockpot
Hi Pat! I haven’t tested it in the slow cooker, so I can’t give you an exact answer. However, I’d love to know if you give it a try! 🙂
Thank you for the delicious recipe! It reminds me of Olive Garden’s pasta fagioli, but healthier. I increased the sausage to 1.5 lbs and added in another can of white beans, pureed, to thicken the soup. I probably would have added one more can of whole beans, but didn’t have one on hand. I’ll add them in next time. This will be great to have on hand for quick weeknight suppers.
I’m so glad, Kristen! Thank you for taking the time to make this recipe! I love you changes and will have to try them the next time I make this soup!
We loved this wonderful soup! I will add it to my favorite recipes and plan on making it for our next wine tasting group as the theme is Italian! Merry Christmas to you and your family and thank you for all the wonderful recipes you shared with us this year!!!
I love soup and this is one of my favorites. It is so flavorful and delicious. I soaked and pre-cooked one lb. of great northern beans and then essentially doubled your recipe. Made my own chicken stock and used a combination of Italian chicken sausage and leftover roasted chicken instead of the Italian sausage and added a Parmesan rind to the soup while cooking. Thank you!
I love your changes! Thanks for taking the time to make the recipe and leave such a great review!
Making this for our super bowl party in KC! I’m sure it’s going to be a hit!
This soup is easy, hearty and delicious! I like to roll the sausage into tiny meatballs. I will make this recipe often.
I’m so glad, Barbra!
Good stuff! I got some really good Italian sausage from my local butcher to make the soup. Everyone loved it, including me and I am my toughest critic. The only thing I did differently was on the herbs… I only had Italian Seasoning. I added two tsp of that and added 1/4 tsp of rubbed sage since my Italian Seasoning didn’t have much sage. This will be a keeper for sure! Thank you!