Recipe by Louise M. Soweski
"If you love sausage and tomatoes, you are going to love this combination I created for this recipe."
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1 (16 ounce) package
bulk turkey sausage
onion, cut into chunks
Italian seasoning, or to taste
salt and ground black pepper to taste
carrots, thinly sliced
1 (15 ounce) can
cannellini beans, drained and rinsed
1 (14.5 ounce) can
1 (14.5 ounce) can
1/2 (14.5 ounce) can
1 (6.5 ounce) can
Given I was making a small amount of this just for Hubs and me, I didn’t measure ingredients - just eye balled them in smaller amounts…and added other ingredients as well. This is a good, basic recipe; one that easily allows you to embellish upon it, which is what I did. I used mild Italian sausage, first of all. After browning it in a little olive oil I added chopped onion, carrots, celery and garlic and sweated those ingredients. I used my own tomatoes, put up from my garden. I liked the addition of both beef and chicken broths, but didn’t like the idea of the rigatoni, which is too big a pasta for this. Use something smaller, like shells or even elbow macaroni. In this case, I used ditalini. In addition to the ingredients listed I added fresh Swiss chard, the ribs of which I cooked with the celery, carrots and onion, and adding the chopped leaves during the last 10 minutes of cooking. Since pasta absorbs so much liquid, I cooked it first; then added it to the soup at the end. And how could I forget – along with the broths and tomatoes I poured in a good couple of glugs of red wine. I served this with a mix of freshly grated Pecorino Romano and Parmigiano Reggiano and some freshly baked bread sticks. As this recipe’s first reviewer I’m happy to report that this is a good, basic recipe, one you can confidently prepare and still feel comfortable to play around with to accommodate whatever pasta or vegetables you have on hand.
This soup was simple (I used spicy turkey ssg) and absolutely delicious.
Have made this soup several times this winter for my family and took to work today for a soup luncheon. Huge hit. I've used differing pastas each time. Think we like the smaller pastas better. But over all....a yummy recipe.
this was a delicious soup . . . I forgot to put in the dried Italian seasoning blend, however, and probably because of that, it tasted exactly like a quick-cook cassoulet. Not bad, just not like an "Italian" soup.
I had Italian sausage prepared and browned with the intent of making a spaghetti dish after work, then discovered I didn't have any sauce and no time to make a sauce. So I searched for recipes using the sausage and this sounded like a hearty simple dish. I did have my doubts but it was very tasty. I didn't add the beans, hubby doesn't like beans, used elbow Mac. I added splash of red wine but it probably didn't need it. Just play with the seasonings, adding veggie ingredients you like.
Four and a half, for sure. Doubled the liquid and spices, and added a couple of handfuls of bagged shredded coleslaw mix. Didn't skimp on the other veggies, either. Delicious and healthy recipe! Topped with grated romano.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Sausage and Tomato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 291
** Calories from Fat: 97
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