Sausage and Bean Ragout Recipe -
Sausage and Bean Ragout Recipe
  • READY IN 30 mins

Sausage and Bean Ragout

Recipe by  

"This hearty and colorful stew packed with sausage, onion, tomatoes, beans, pasta, spinach leaves and Romano cheese is sure to satisfy even the hungriest family member."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat oil in saucepot over medium-high heat. Add beef, sausage and onion and cook until meats are browned, stirring to separate meat. Add garlic and cook 30 seconds.
  2. Add broth, basil, tomatoes and beans. Heat to a boil. Cover and cook over low heat 10 minutes, stirring occasionally. Add pasta and cook until pasta is done.
  3. Add spinach and cook just until spinach is wilted, stirring occasionally. Remove from heat and stir in cheese. Serve with additional cheese.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2008

This recipe was AWESOME. It was so good that my husband went back to the leftovers just 1.5 hours after dinner! I did make some minor changes based on what I had in the house (parm instead of romano like the other reviewers), but the big change I made was to use kale instead of spinach. I would definitely recommend the kale -- its not as wilty as spinach, holds up better in leftovers, and adds a nice different bit of texture to the dish. Also, I did keep the amount of meat recommended in the recipe, and would definitely do both the sausage and ground beef. It's meaty, but oh so good (and I'm not a huge meat person)!

Most Helpful Critical Review
Jan 31, 2011


Nov 14, 2008

delicious! so flavorful & hearty. I omitted the ground beef-it would have been too much meat, and probably would have changed the flavor - believe me, it doesnt need it. Also substituted light red kidney beans and parmesean cheese. It's a favorite of ours now.

Jan 06, 2011

This turned out really well, even with my "healthier" adjustments. I'm quite surprized. I used one pound ground turkey instead of ground beef and I used all organic chicken broth. I did not have white kidney beans but I did have organic chickpeas, which I used in their place. I did not have fresh basil so I used a good measure of dried basil. Because I'm watching my carbs, I used about a cup or so of cauliflower instead of pasta that I cooked in the same organic chicken broth that I used in the soup. After tasting it, I added about a teaspoon or so of crushed red pepper flake. Really surprizingly good and really great using pantry items I already had on hand. NOTE: I did use almost all organic ingredients where I could.

Mar 12, 2012

Very yummy! Liked it better without the ground beef; used Parmesan cheese I had on hand. Note: Do NOT use more than 1/2 pasta.

Dec 08, 2008

My Mom gave me this recipe last year, she get it in an email from Cambell's Kitchen and it is my favorite soup in the world. Since the first time I made it, my roommates refer to is simply as 'the soup'. The only change I make is that I use dried basil instead of fresh, simply because its easier. This is a wonderful winter soup that is delicious and easy to make!

Feb 26, 2012

Fabulous. I doubled the sausage and omitted the beef. Used one 28 oz. can of plum tomatoes that I had immulsified with a hand blender and added fresh thyme, parsley, basil and dry oregano. Simmered until thickened and then added the pasta. Couldn't stop eating it and kids/hubby also gave it two thumbs up. Made it a second time w/ half italian sausage and half ground turkey. Great too!!

May 26, 2010

Like another reviewer, I read a story in Real Simple magazine and this dish sounded so good that I came online to find a recipe. I'm so glad that I found this one! The only changes that I made were to use pinto beans instead of white kidney, dry basil instead of fresh, and a good parmesan instead of the Romano. I thought it would be too much meat, but it's definitely not! My husband and my dad loved it as well. So flavorful and delicious! Give it a try; you won't be disappointed!


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