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Pasta Bean Soup

Rated as 4.71 out of 5 Stars

"A quick and easy soup for a snowy day. Most of the ingredients are in your pantry. Sprinkle each serving with Parmesan cheese and serve with a hearty bread."
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35 m servings 220
Original recipe yields 12 servings


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  1. Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
  2. Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 220 calories; 9.6 21.1 11.8 22 926 Full nutrition

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Read all reviews 6
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3.16.16 I had some hot Italian sausage links in the freezer which needed to be used, so I just removed the casings and browned the sausage for this recipe. I don't use frozen spinach, but I di...

Absolutely delicious. Leftovers taste even better. Have added this to my permanent recipe book!

Yummy, yummy. Everybody loved it, in fact I have more beans soaking tonight and we will be eating this again tomorrow night with some good crusty bread. For the meat ingredient, I added some o...

I made a double batch of this. Very good! I used hot turkey Italian sausage. I didn't have any beef stock, so I added just chicken stock and a couple of large tablespoons of better than bouillo...

yes will make again. Very good.

I used 1 1/2 lbs. sausage because we like meat in our soups. I did notice on leftovers for the next day that the spinach and pasta tended to soak up a lot of the stock so had to add more.