Recipe by TimTanguay
"A hearty yet refreshingly light Italian soup perfect for hot summer days or dreary winter evenings. Use sweet Italian sausage if you like a milder soup."
Watch video tips and tricks
hot Italian sausage
russet potato, cubed
1 (6 ounce) can
1 (32 fluid ounce) container
1 (15 ounce) can
black beans, rinsed and drained
1 (28 ounce) can
uncooked rotini pasta
baby spinach leaves
1 1/2 teaspoons
fresh basil, chopped
salt and black pepper to taste
My husband and I both enjoyed this recipe. I tweaked the amounts of veggies a bit to satisfy our tastes (more of carrots and potatoes, less celery.) I also didn't use fresh basil because it costs too much. To make up for the flavor, I added dried basil, more oregano, and some Italian seasoning. I also added some dried red pepper for a little extra spice. I added all of the spices while simmering instead of after so that the tastes could combine. I'm also considering adding the Italian sausage earlier next time so that the flavor mingles. I'm sure I'll make this again!
Not a big fan of this "soup", I'd call it more of a "stoup" (as Rachael Ray would say). The flavor was ok, but not what I expected....
Just awesome! Family and I lived this hearty soup. I used hot Italian turkey sausage removed from the casing and cooked and crumbled. The red wine flavor really stands out. I used broken spaghetti as my pasta of choice that I cooked seperately so as not to make the soup too starchy. Fresh spinach and basil are also a must. Delicious, healthy and filling. I sprinkled some red hot pepper flakes on mine along with some grated romano cheese. Thanks!
It had a great flavor. I would use mild sausage instead of hot next time. I didn't have any basil, so I added some dry basil the same time I added the oregano. I also didn't have enough spinach, but I did chop up what I had and cooked it along with the other veggies. I also didn't have any of the rotini pasta, so I substituted egg noodles. With all my adjustments the soup was still amazing.
I substituted chopped steak for the spicy sausage, and it turned out great; very hearty and filling!
This recipe is absolutely delicious! It has lots of wonderful, healthy veggies and so many flavors. My whole family loved it and I'll definitely make it again. I made it exactly as the recipe is written, however it would be easy to modify it to include different veggies and/or meats. I had an opened bottle of shiraz that was the perfect red wine to go with the bold flavors of this dish. Excellent recipe and I'll make it again, especially when the weather cool off this winter.
Wow! A hit at my house. I used chilli chicken sausage instead of traditional Italian. It gave it a spicy hot bang!
I enjoyed this very much, but the family didn't so much; they are not big sausage lovers, so take with a grain of salt. I did add the oregano for the last hour of cooking and added about 1/4 cup sugar to give it a boost - I usually cook much more spicy recipes. Needed two cans of beans in my opinion. Would leave the potato out next time. All in all, I'd make it again for myself, but probably not for the girls. Would make a great potluck or poker night dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Italian Sausage and Black Bean Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 383
** Calories from Fat: 137
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A hearty winter soup with sausage, white beans, zucchini, and spinach.
This traditional, hearty soup is a meal all by itself.
See simple tricks for making super-easy black bean soup.