Spicy Pasta, Bean, and Sausage Soup

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Total Time
45mins
Prep 15 mins
Cook 30 mins

Great for a cold night!

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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!!!

5 5

Needed to whip together something for dinner and had all the ingredients for this. Substituted kidney beans for Garbanzo. It's really delicious. Didn't use all the cheese - just served it with parmesan on top. My kids loved it -- I think in part because it doesn't have tomatoes and they always try to pick out the tomatoes from my soups!

5 5

Majorly mmmmmmm-good soup and DH's new favorite. I agree with another reviewer that if you want a brothier soup, reduce the amount of pasta or cook it on the side and add to individual servings. Thanks for a most-satisfying dish.