Photo of Italian pasta and bean soup with chicken sausage by WW

Italian pasta and bean soup with chicken sausage

Total Time
27 min
12 min
15 min
Packed with beans, sausage, and spaghetti, this soup delivers a big hearty taste in under 30 minutes. Pureeing half of the beans creates a creamy texture without any cream, while still giving you plenty of beans to bite into. Sage has a strong, distinct flavor and an aromatic quality that shines in this soup. It is available in both dried and fresh forms at grocery stores, but like most herbs, the fresh herbs offer considerably more flavor, which is why we’ve called for those in this recipe. For an extra hit of flavor, top each serving with minced pickled peppers.


Canned white beans

31 oz, small variety, drained and rinsed

Cooking spray

2 spray(s)

Olive oil

1 tsp

Raw sage

oz, about 3 to 4 medium leaves, finely chopped


2 clove(s), minced

Cooked chicken sausage

½ pound(s), Italian-style, cut into bite-size pieces

Canned crushed tomatoes

28 oz, with puree

Tomato paste

1 Tbsp, or to taste


2½ cup(s)

Chicken broth

3 cup(s)

Table salt

1 tsp, or to taste

Red pepper flakes

¼ tsp, or to taste

Uncooked whole wheat spaghetti

3 oz, broken into small pieces


  1. Puree half of beans in a blender; set aside.
  2. Coat bottom of a large soup pot with cooking spray. Add oil; heat over medium heat. Add sage and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add sausage; cook, stirring frequently, until sausage starts to brown, about 2 to 3 minutes.
  3. Add pureed beans, whole beans, crushed tomatoes, tomato paste, water, broth, salt and pepper to pot. Bring soup to a boil; stir in spaghetti. Continue cooking soup according to time specified by pasta manufacturer.
  4. Season to taste with salt and red pepper flakes. Yields about 1 1/2 cups per serving.