Photo by: James Carrier

Italian Sausage and Pasta Soup

This top-rated pasta soup features Italian sausage, chopped veggies, canned diced tomatoes, and cannellini beans.  Serve with crusty bread for a hearty meal.

  • Yield: Makes about 5 1/2 quarts; 10 to 12 servings


  • 2 pounds hot or mild Italian sausages
  • 3 none carrots (12 oz. total), peeled and chopped
  • 1 none onion (12 oz.), peeled and chopped
  • 4 none cloves garlic, peeled and chopped
  • 3 none quarts fat-skimmed chicken broth
  • 2 none cans (14 1/2 oz. each) diced tomatoes
  • 2 none cans (15 oz. each) cannellini (white) beans, rinsed and drained
  • 1 tablespoon dried basil
  • 2 cups dried large shell-shaped pasta
  • 4 none quarts spinach leaves (about 12 oz.), rinsed
  • none Salt and pepper
  • none About 1 cup grated parmesan cheese


1. Squeeze sausages from casings into an 8- to 10-quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan.

2. Add carrots, onion, and garlic; stir often until onion is limp, 5 to 7 minutes. Add broth, tomatoes (including juice), beans, and basil and bring to a boil.

3. Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Serve soup from the pan, or pour into a tureen. Offer parmesan cheese to add to taste.


You can prepare soup through step 2 up to 1 day ahead, but do not bring mixture to a boil; instead, cool, cover, and chill. To reheat, lift off and discard fat; bring soup to a boil.

Nutritional Information

Amount per serving
  • Calories: 397none
  • Calories from fat: 41%
  • Protein: 29g
  • Fat: 18g
  • Saturated fat: 6.6g
  • Carbohydrate: 29g
  • Fiber: 5.6g
  • Sodium: 947mg
  • Cholesterol: 49mg

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Italian Sausage and Pasta Soup Recipe