Italian Sausage Bean Soup

This soup is wonderful in the winter as well as other time during the year. For a little more heat, use spicy Italian sausage.


4 quarts (16 servings)


1 1/2 pounds bulk Italian sausage
4 medium carrots, thinly sliced
2 celery rib, chopped
1 small onion, chopped
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon Italian seasoning
3 (14.5 ounce) cans beef broth
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1/2 cup water
1/2 cup dry red wine or additional beef broth
1/3 cup uncooked elbow macaroni
1 (8 ounce) can tomato sauce
1/2 teaspoon salt
grated Parmesan cheese, optional


Crumble sausage into a Dutch oven or soup kettle. Cook over medium heat until no longer pink, drain. Add the carrots, celery, onion, garlic and red pepper flakes. Cook and stir for 10 minutes or until vegetables are tender. Add tomatoes and Italian seasoning; cook 10 minutes longer.

Add the broth, beans, water, wine or additional broth, macaroni, tomato sauce and salt. Bring to a boil. Reduce heat; cook, uncovered until macaroni is tender, about 10 minutes. Serve with Parmesan cheese if desired.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 30 minutes

Nutritional Information

1 serving (1 cup) equals 231 calories, 14 g fat (5 g saturated fat), 32 mg cholesterol, 748 mg sodium, 15 g carbohydrate, 4 g fiber, 11 g protein.

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