Total Time
40mins
Prep 0 mins
Cook 40 mins

This is a recipe from Paula Deen. It is one of her family's favorite soups.

Ingredients Nutrition

Directions

  1. In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.
  2. Drain well.
  3. Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.
  4. Reduce heat and simmer for 20 minutes.
  5. Add pasta; simmer for 8-10 minutes, or until pasta is tender.
  6. Stir in salt and pepper.
  7. Serve immediately.
  8. Note: Soup can be frozen for up to 1 month.
  9. Thaw in refrigerator before reheating.
Most Helpful

5 5

We love this soup -- I use this recipe as a base and add tons of fresh chopped basil, lots of garlic, chopped spinach, and fennel seeds to this recipe. I also add fresh chopped eggplant if in season. Serve with a warm crusty bread and grated parmesan on top. Oh Mama Mia -- it's good.

SIx Stars, I am on a diet, but had to have two bowls, and could have tried three!

5 5

Excellent blend of veggie's and sausage. I think it needed a little hot spice, so added about 1 tsp. crushed red peppers. Also, subed my fresh frozen cannellini and kidney beans from last summer harvest. I think my frozen veggies lacked the gravy flavor that comes from canned. Just my 2cents worth. Very good one Lainey, tagged in the newest forum.