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Homemade Italian Sausage Bean Soup

 Homemade Italian Sausage Bean Soup
My family loves this soup, so I make it often in the winter. For a little more heat, use spicy Italian sausage. — Lora Gross, Carson City, Nevada
16 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 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 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon Italian seasoning
  • 3 cans (14-1/2 ounces each) beef broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) 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 can (8 ounces) tomato sauce
  • 1/2 teaspoon salt
  • Grated Parmesan cheese, optional

Directions

  • 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

2 of 2

Homemade Italian Sausage Bean Soup (continued)

Directions (continued)

  • 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. Yield: 16 servings (4 quarts).
Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.