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    You are in: Home / Recipes / Spicy Pasta, Bean, and Sausage Soup Recipe
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    Spicy Pasta, Bean, and Sausage Soup

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 04, 2002

      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!!!

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    • on December 27, 2010

      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!

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    • on November 16, 2010

      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.

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    • on February 14, 2010

      What a great cold night soup! I first saw this in Bon Appetit back in 2001 and have been making it ever since. I usually add 2 more cups of stock and cut the pasta to 1 cup as we don't like it too thick. I add spinach at the end as well. We love this, and, as most soups, even better the next day. Thanks for posting Bev.

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    • on February 07, 2009

      We love this. I've been making this for years and was just going to share the recipe and saw it was already on here. I'll give it the big 5 stars!!! Even better the next day when it gets thick and "stewy"! I always make it exactly as printed.

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    • on October 16, 2008

      We thought this was really good! I used fully cooked spicy italian sausage sliced into bite size pieces and just slightly browned it with the garlic, red pepper, and rosemary prior to adding the other ingredients. It was delicious and easy. Thanks for a great fall/winter soup recipe!

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    • on January 28, 2006

      Whoo hoo! Good soup! Nice and spicy, the way I like it. I had to use dried rosemary instead of fresh, and I used small shells because I was out of other small pastas. Will definitely make this again. It was a great lunch.

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    Nutritional Facts for Spicy Pasta, Bean, and Sausage Soup

    Serving Size: 1 (493 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1103.5
     
    Calories from Fat 503
    45%
    Total Fat 55.9 g
    86%
    Saturated Fat 20.1 g
    100%
    Cholesterol 119.1 mg
    39%
    Sodium 2068.6 mg
    86%
    Total Carbohydrate 99.9 g
    33%
    Dietary Fiber 12.0 g
    48%
    Sugars 4.1 g
    16%
    Protein 51.0 g
    102%

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