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.
Course Soups, Stews & Chilis
Keyword beans, italian sausage, one pot meal, soup
1(15 ounce) candiced fire-roasted tomatoes(including the liquids)
1(15 ounce) cannavy beansdrained and rinsed
6cupslow-sodium chicken brothor homemade
3/4cupsmall baby pasta shells
1¼teaspoonof kosher saltmore or less to taste
1/4 to 1/2teaspoonfreshly ground black peppermore or less to taste
freshly grated Parmesan cheesefor serving
chopped fresh parsleyfor 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!