Rating: 4.74 stars
218 Ratings
  • 5 star values: 168
  • 4 star values: 44
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!

Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth and beans. Bring to a boil. Reduce heat to low, and simmer 20 minutes.

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  • Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.

Nutrition Facts

365 calories; protein 14.2g; carbohydrates 27.3g; fat 21.8g; cholesterol 43.1mg; sodium 636.9mg. Full Nutrition
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