Spicy Pasta, Bean, and Sausage Soup

READY IN: 45mins
Recipe by Bev I Am

Great for a cold night!

Top Review by Lorac

Well this was just perfect for a cold September night in Phoenix. We had a cold spell and the temperature dropped below 70°F!!! We loved the spicy sausage, fresh rosemary and Romano cheese flavor. The only change I made was to use use 1 can of garbanzo beans for the puree and 1 can of pinto beans in the soup (I don't like the texture of whole chickpeas). I used Cavatappi macaroni and an extra clove of garlic. If your soup tastes this good in Sept, I can't wait for winter!!!

Ingredients Nutrition


  1. Strain liquid from canned beans into blender.
  2. Add 1 cup beans and puree until smooth.
  3. Heat oil in large pot over medium heat.
  4. Add sausages, rosemary, garlic, and crushed red pepper.
  5. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes.
  6. Mix in tomato paste.
  7. Add bean puree, remaining beans, broth, and pasta.
  8. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes.
  9. Mix in 1/4 cup cheese.
  10. Season with salt and pepper.
  11. Serve, passing remaining 1 1/4 cups cheese.
  12. Makes 4 to 6 (main-course) servings.

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