Ingredients for Spicy Pasta Bean And Sausage Soup
- Garbanzo Beans
- Olive Oil
- Hot Italian Sausage
- Fresh Rosemary
- 2 cloves minced garlic
- Crushed Red Pepper Flakes
- 2 tablespoons tomato paste
- Low Sodium Chicken Broth
- Orecchiette
- Romano Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spicy Pasta Bean And Sausage Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spicy Pasta Bean And Sausage Soup
- Drain and rinse one (15-ounce) can of cannellini beans. Reserve 1 cup of the beans for pureeing; set aside the remaining beans.
- Place the reserved 1 cup of beans in a blender and puree until completely smooth.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add 1 pound Italian sausage (removed from casings), 1 teaspoon dried rosemary, 2 cloves minced garlic, and 1/2 teaspoon crushed red pepper flakes.
- Cook the sausage, breaking it up with a fork, until browned and cooked through, about 8-10 minutes.
- Stir in 2 tablespoons of tomato paste and cook for 1 minute more.
- Add the bean puree, remaining cannellini beans, 4 cups of chicken broth, and 1 cup of your favorite pasta (ditalini, small shells, or elbow macaroni work well).
- Bring the soup to a simmer, then reduce heat to low, cover, and cook until the pasta is tender and the soup has thickened, about 20-25 minutes, stirring occasionally.
- Stir in 1/4 cup of grated Parmesan cheese.
- Season generously with salt and black pepper to taste.
- Serve immediately, passing around an additional 1 1/4 cups of grated Parmesan cheese for topping.
- Makes 4-6 servings.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
16g
Fat
100g
Carbs
33g