Spicy Pasta, Bean, and Sausage Soup
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 (15 ounce) cans garbanzo beans (chickpeas)
- 2 tablespoons olive oil
- 1 lb hot Italian sausage, casings removed
- 4 teaspoons chopped fresh rosemary
- 2 cloves garlic, chopped
- 1⁄4 teaspoon dried crushed red pepper flakes
- 1⁄4 cup tomato paste
- 5 cups canned low sodium chicken broth
- 8 ounces orecchiette (or other small pasta)
- 1 1⁄2 cups grated romano cheese
directions
- Strain liquid from canned beans into blender.
- Add 1 cup beans and puree until smooth.
- Heat oil in large pot over medium heat.
- Add sausages, rosemary, garlic, and crushed red pepper.
- Sauté until sausages are cooked through, breaking up with fork, about 8 minutes.
- Mix in tomato paste.
- Add bean puree, remaining beans, broth, and pasta.
- Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes.
- Mix in 1/4 cup cheese.
- Season with salt and pepper.
- Serve, passing remaining 1 1/4 cups cheese.
- Makes 4 to 6 (main-course) servings.
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Reviews
-
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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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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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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Tweaks
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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!
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.