Smoked Sausage Italian Bean Soup
Submitted by rioja
One-pot Italian bean soup loaded with sliced smoked sausage, crushed tomatoes, kidney beans, and small pasta shells in a savory broth. Warming, filling, and ready in 45 minutes.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis soup has everything going for it: smoky sausage, tender pasta, creamy kidney beans, and a tomato broth that tastes like it simmered all day.
Sliced kielbasa or smoked sausage gets sauteed with onion until the edges start to caramelize, then crushed tomatoes, water, and chicken bouillon go in to build the broth.
Small pasta shells and drained kidney beans cook right in the pot, soaking up all that smoky, tomatoey goodness.
Forty-five minutes, one pot, six bowls. That’s the kind of math everybody likes.
Kitchen Tips
- Use small pasta shells so they fit on a spoon alongside the beans and sausage. Big shapes dominate the bowl and throw off the balance.
- Let the sausage and onion brown for the full 5 minutes. That caramelization is where the deep, savory flavor starts.
- Simmer with the lid on to keep the pasta from absorbing too much liquid. You want a soup, not a stew.
Ingredients
Directions
In soup kettle or 4-quart saucepan heat oil over medium heat.
Add sausage and onion; sauté 5 minutes, stirring occasionally.
Add tomatoes (with juices), water and bouillon; bring to a boil.
Add pasta and beans.
Reduce heat to low, cover and simmer until pasta is tender, about 15 minutes.
Serve.
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