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Spicy Italian Sausage and Black Bean Soup

Spicy Italian Sausage and Black Bean Soup

  • Prep

    25 m
  • Cook

    1 h 55 m
  • Ready In

    2 h 20 m
TimTanguay

TimTanguay

A hearty yet refreshingly light Italian soup perfect for hot summer days or dreary winter evenings. Use sweet Italian sausage if you like a milder soup.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1596 mg
  • 64%

Based on a 2,000 calorie diet

Directions

  1. Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot.
  2. Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour.
  3. Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.
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Reviews

Karen
28

Karen

9/14/2009

My husband and I both enjoyed this recipe. I tweaked the amounts of veggies a bit to satisfy our tastes (more of carrots and potatoes, less celery.) I also didn't use fresh basil because it costs too much. To make up for the flavor, I added dried basil, more oregano, and some Italian seasoning. I also added some dried red pepper for a little extra spice. I added all of the spices while simmering instead of after so that the tastes could combine. I'm also considering adding the Italian sausage earlier next time so that the flavor mingles. I'm sure I'll make this again!

SLJ6
22

SLJ6

2/28/2011

Just awesome! Family and I lived this hearty soup. I used hot Italian turkey sausage removed from the casing and cooked and crumbled. The red wine flavor really stands out. I used broken spaghetti as my pasta of choice that I cooked seperately so as not to make the soup too starchy. Fresh spinach and basil are also a must. Delicious, healthy and filling. I sprinkled some red hot pepper flakes on mine along with some grated romano cheese. Thanks!

mamaD
20

mamaD

3/25/2010

It had a great flavor. I would use mild sausage instead of hot next time. I didn't have any basil, so I added some dry basil the same time I added the oregano. I also didn't have enough spinach, but I did chop up what I had and cooked it along with the other veggies. I also didn't have any of the rotini pasta, so I substituted egg noodles. With all my adjustments the soup was still amazing.

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