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Sausage and Bean Soup with Ditalini in white soup bowl sits on wooden board. Fresh baby spinach leaves, gold spoon, heads of garlic and small bowl of grated Parmesan also in partial view.
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Sausage and Bean Soup with Ditalini

This sausage soup is loaded with hearty and comforting ingredients. It's made with Italian sausage, onion, garlic, carrots, cannellini beans, and baby spinach in a tomato broth base with ditalini pasta.
Course Main Course, Soup
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10
Author Jessica

Equipment

  • 1 large Dutch oven or large pot

Ingredients

  • 1 tbsp. olive oil
  • 1 lb. sweet Italian ground sausage
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 3 medium carrots peeled and diced
  • 28 oz. can crushed tomatoes
  • 4 cups vegetable broth or chicken broth
  • 2 cups water
  • 1 tsp. Italian seasoning
  • Salt and pepper to taste
  • 15 oz. can cannellini beans drained and rinsed
  • 2 cups baby spinach
  • 1 cup ditalini pasta

Instructions

  • In a large Dutch oven, add olive oil and heat over medium-heat. Add sausage and cooked until browned, breaking up chunks as it cooks, about 8 minutes.
  • Remove sausage and set aside. Do not drain the pot.
  • Lower heat to medium and add onion, garlic, and carrots. Cook just until softened, about 3-4 minutes.
  • Carefully pour in crushed tomatoes, broth, and water. Add Italian seasoning and salt and pepper. Stir to combine.
  • Add the cooked sausage and beans to the pot. Bring pot to a simmer and cook, covered, about 20 minutes.
  • Towards the end of simmering, add the ditalini pasta and cook for 8 more minutes. If soup thickens too much, add a bit more water or broth.
  • Stir in spinach and allow to wilt 1-2 minutes. Then, serve soup with grated Parmesan and crushed red pepper.