Italian Sausage White Bean Soup

Italian Sausage White Bean Soup! A brothy roasted tomato broth soup filled with dried herbs, veggies, Italian sausage, navy beans and cute little pasta shells. Serve garnished with a sprinkle of parmesan cheese and fresh basil, and alongside crusty Italian bread for dunking.

Course Soups, Stews & Chilis

Cuisine Italian

Keyword beans, italian sausage, one pot meal, soup

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings servings

Calories 378

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

1 teaspoon extra light olive oil or avocado oil
1 pound bulk Italian sausage hot or mild
1 medium yellow onion diced
2 to 3 ribs celery sliced
1 medium to large carrot diced
4 cloves garlic minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon rubbed sage
1/2 teaspoon red pepper flakes optional
8 cups low-sodium chicken broth
28 ounces canned crushed fire-roasted tomatoes
15 ounces canned cannellini beans or navy beans drained and rinsed
1 parmesan rind optional
1/2 to 3/4 cup small baby pasta shells
1¼ teaspoon of kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
freshly grated Parmesan cheese for serving
chopped fresh parsley for serving

US Customary - Metric

Instructions

In a dutch oven add olive oil and (hot or mild) Italian sausage. Cook over medium-heat. Use a wooden spoon to break up the sausage and cook until golden brown and crispy, or about 20 minutes. Use a slotted spoon to transfer cooked sausage to a paper towel lined plate.
While the sausage is browning, prep your veggies and garlic.
To the grease in the pot, add in the onions, celery and carrots with a pinch of kosher salt. Stir, cover and cook for about 8 minutes stirring occasionally until softened.
Next, add in the tomato paste, dried basil, rosemary, rubbed sage and red pepper flakes (add more or less red pepper flakes depending on your preference). Stir and cook for 1 to 2 minutes.
Next add low-sodium chicken broth, fire-roasted crushed tomatoes, beans, parmesan rind and then add the cooked Italian sausage back in. Stir, cover and increase the heat to high. Once boiling reduce to a simmer and cook for 30 minutes.
NOTE: I like to 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.
Next, uncover and add the pasta. Stirring often (as the pasta likes to stick to the bottom of the pot) cook for 15 to 20 minutes or until the pasta is cooked. Once the pasta is cooked, remove the parmesan rind and season the soup with kosher salt (more or less to taste) and lots of freshly ground black pepper.
If the pasta absorbs too much of the liquids, go ahead and add in more chicken broth to thin it out.
Ladle soup into bowls and serve topped with grated Parmesan cheese and chopped fresh parsley or basil.
See notes in blog post for storing information.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition