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Sausage, Bean & Pasta Soup

A recipe by Julie Van Rosendaal

Sausage, Bean & Pasta Soup

Total Time:






Skill Level:



  • olive or canola oil, for cooking
  • 2 Spolumbo’s mild or spicy Italian sausages
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 1 L chicken stock
  • 1/2 cup small dry pasta, such as ditalini, rotini or fusilli
  • 1/2 - 1 cup cooked or canned kidney beans or chickpeas
  • 1/2 cup chopped kale or spinach
  • salt and pepper, to taste
  • Parmesan cheese, for serving

How to Make It

Drizzle some oil into a medium pot or Dutch oven set over medium-high heat, squeeze the sausages out of their casings and cook, breaking up with a spoon, until no longer pink. Add the celery and carrot and cook for 3-4 minutes, until starting to soften.

Add the stock, bring to a simmer, add the pasta and cook for 10-15 minutes, or until the vegetables and pasta are tender. Stir in the beans and kale, stirring until it wilts. Serve with Parmesan grated on top.

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