Bean and Pasta Soup with Sausage

Recipe Description

This delicious bean soup cooks quickly and can be packed in a thermos and taken to a football game or fall tailgate picnic. You can also serve it for a quick lunch or dinner entrée.

* From:
* Source: ''The Diabetes Snack Munch Nibble Nosh Book'', 2nd Edition, 2003 by Ruth Glick.
* Makes 6 servings


  • 1 medium onion, chopped
  • 1 large celery stalk, minced
  • 1 garlic clove, minced
  • 2 tsp olive oil
  • 3 cups fat-free, low-sodium or regular chicken broth, divided
  • 1 (15oz) can cannellini beans, rinsed and well drained
  • 1 (8oz) can low-sodium or regular tomato sauce
  • 1 tsp Italian seasoning
  • 2 to 3 drops hot sauce|hot pepper sauce (optional)
  • 3 oz reduced-fat beef sausage
  • 1 oz angel hair pasta broken into 2-inch pieces (about ½ cup)
  • salt to taste (optional)


  1. In a small Dutch oven or similar pot, combine the onion, celery, garlic, oil, and ¼ cup broth. Cook over medium heat, stirring frequently, for 6 to 7 minutes or until the onion is tender.
  2. Add the remaining broth, cannellini beans, tomato sauce, Italian seasoning, and hot sauce|hot pepper sauce, if using. Bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, 15 minutes.
  3. Bring the soup to a boil. Stir in sausage and pasta.
  4. Reduce the heat and cook at a low boil 4 or 5 minutes, until the pasta is tender. Add salt to taste, if desired
This article uses material from the "Bean and Pasta Soup with Sausage" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License