“A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!” - by DOLAN1031
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth and beans. Bring to a boil. Reduce heat to low, and simmer 20 minutes.
- Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.
Nutrition
Amount Per Serving (8 total)
- Calories
- 365 cal
- 18%
- Fat
- 21.8 g
- 34%
- Carbs
- 27.3 g
- 9%
Based on a 2,000 calorie diet
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Reviews (142)
Rate This Recipe
"This soup is amazing. I work as the head chef at a local country club, and I made this soup for my members. I had nothing but compliments. I added a little white wine for extra flavor. I would def..." See moreinitely recommend this soup to everyone."
JILL-CH
"Very good recipe. Pasta does balloon when left in liquid. Might be good to cook pasta seperately and add to soup per serving. Excellent flavor...." See more"
ROCKES
"Yum! I used Jimmy dean light bulk sausage, italian herb mix in place of rosemary, basil & sage, and subbed low sodium veggie broth for half of the chix broth. I added more celery and 2 bay leaves too...." See more I boiled whole wheat rotini pasta separately until almost done, then finished it in the soup. Best part: we had a snow storm, and I already had all of the ingredients on hand! Next time, maybe no pasta (bread instead!) and add chopped spinach at the end."
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