Italian Pasta and Bean Soup

READY IN: 1hr 30mins
Recipe by Windchime

This hearty soup is just bursting with savory flavor - which is surprising considering how easy it is to make! I make it in the morning and then cool it and put it in the frig until about 30 minutes before dinner. While I'm warming the soup up, I cook my noodles.

Top Review by Marg (CaymanDesigns)

Wow! This is really good! Everyone wanted 2nds and even a few had 3rds. The kids doesn't usually like leftovers but both ate this soup the next two days for lunch. The only thing I did differently was I used 40 oz. of water with 6 chicken bullion cubes dissolved in it since I didn't have the broth. I served it with Recipe #172763. A deliciously different soup that we will be enjoying a lot! Thanks Windchime for another winner! UPDATE: I have found this also works great in a crockpot. I saute the sausage & onions as directed and then place them and all the other ingredients (except the pasta and cheese) in the crockpot and refrigerate overnight. I then cook it on low for several hours the next day, adding the cooked pasta right before serving. The ingredients setting overnight definitely helps the flavors blend, but I've found this easier than cooking, cooling and reheating it.

Ingredients Nutrition


  1. Saute first 3 ingredients in large pot until onions are very tender.
  2. Add next 6 ingredients and simmer for about 20-30 minutes. Cool and store in frig for at least a couple of hours. Reheat and simmer for about 30 minutes before serving.
  3. Place cooked Penne noodles in bottom of soup bowl and ladle soup over noodles.
  4. Liberally sprinkle Parmesan Cheese on soup. (I like to add cheese, stir soup and add more!).
  5. Serve with French Bread or rolls.
  6. Note: Because I do not want the noodles to soak up the juice in my leftover soup, I do NOT add noodles directly to soup pot.

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