Italian Sausage Bean and Spinach Soup

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste --- this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal --- you will love this soup!

Ingredients Nutrition


  1. Heat olive oil in a 8-10-quart pot over medium-high heat.
  2. Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
  3. Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
  4. Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
  5. Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
  6. Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
  7. Season with salt and pepper.
  8. Pass more Parmesan cheese at the table.
Most Helpful

Wow! What a complex blend of flavors and textures. This soup is absolutely delicious and so easy to put together. I made 1/2 recipe and used slices of chicken italian sausage to make it healthier. I also omitted the red pepper flakes as my family doesn't like spicy. This is definitely a new favorite. Thanks for posting!

Chris from Kansas November 29, 2011

Excellent quick and hearty recipe. Recommend making only half, it still provides a lot of soup.

ksummers35 November 11, 2009

I made 1/2 recipe, and it was just enough for hubby and I times 2 (so I had some for the freezer.) I used mild Italian sausage, and the amount of hot pepper heat was just right, so if you use hot sausage, you may want to reduce the pepper flakes a bit. I did use the larger amount of broth, and it was just right. I also used frozen spinach. I used 1/2 box for the 1/2 recipe, and it seemed about right to me. If you make the full recipe, a whole box should work just fine. I also used dry pre-cooked beans, and I used about 1/2 pound of dry beans (that were then cooked.) This was very tasty and got hubby's full approval. Try it, you'll like it.

Cook In Southwest August 05, 2015