Pesto, Pasta, Bean and Sausage Soup

pesto, pasta, bean and sausage soup

Soups and Sandwiches | January 24, 2017 | By

We’ve been celebrating National Soup Month throughout January at our house. Of course, we tend to celebrate with soup pretty much all of the time! I don’t think I ever run out of ideas for types of soups, but we do have our favorites, I suppose.

I shared 4 of those favorites on this week’s THV11 This Morning segment: Barleycorn’s Cheese Soup, Easy Rainy Day Tomato-Basil Soup, Taramahoota Sopa con Pollo y Arroz (one of our all-time favorites that I shared on Riceland’s blog), and this one — Pesto, Pasta, Bean and Sausage Soup. The cheese and tomato soups are what I call “cup soups” meaning they are great to pour into a big ol’ mug and just drink. You’ll probably want to pair them with a sandwich or salad. The Taramahoota and Pesto, Pasta, Bean and Sausage Soup are quick, easy and definitely filling. There’s no need for anything else unless you just want to add some sort of bread or crackers.

pesto, pasta, bean, and sausage soup for THV11 and National Soup Month

If you’re a pesto lover like I am, then you are certainly going to enjoy this soup. The flavor of the pesto permeates the soup with an incredible savory aroma and taste. If you have one, include the Parmesan rind. There again, it amps up the flavor considerably. Don’t have a rind? Use that almost too dry to even grate chunk of Parm — you know the one. It’s lurking way in the back of your refrigerator cheese drawer. Yep. That one. Chunk it up and toss into this soup.

Oh my goodness, what flavor!

I’m thinking you probably have all of the ingredients for this soup hanging out in your pantry already so go ahead and make it up for your lunch or dinner today. You’ll thank me later!

How are you celebrating #NationalSoupMonth?


Pesto, Pasta, Bean and Sausage Soup


  • 2 Tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 5 garlic cloves sliced
  • 3 links Petit Jean Meats™ Hickory Smoked Sausage, sliced
  • pinch red pepper flakes
  • 1 cup matchstick carrots
  • 2 15.5-ounce cans cannellini beans, drained and rinsed
  • 3 cups chicken stock (substitute vegetable stock or water)
  • 1/2 cup chopped roasted red peppers
  • rind of Parmesan, optional
  • 1/2 cup chopped black olives
  • 3 Tablespoons basil pesto
  • 1 cup uncooked small pasta (small shells, ditalini, mini farfalle, etc.), prepared, optional
  • Shaved Parmesan as garnish


  1. In a medium saucepan, heat oil over medium-high heat. Sauté onion and celery until tender; add garlic and sauté 2-3 minutes until fragrant.
  2. Add in sliced sausage, red pepper flakes and carrots. Sauté 2-3 minutes.
  3. Add in drained and rinsed cannellini beans, chicken stock, red peppers and Parmesan rind.
  4. Simmer approximately 30 minutes. Meanwhile, prepare pasta according to package directions; drain and set aside.
  5. Finish soup by adding olives and pasta; stir to warm through.
  6. Garnish with shaved Parmesan.

Give these a try:
Black-Eyed Pea and Collard Greens Soup {Slow Cooker}

Pasta Fagioli Soup

Cannellini Beans, Kale and Turkey Meatball Soup

Spicy Red Beans and Rice Soup

Red Bell Pepper Soup {Slow Cooker}

Spicy Tortellini and Italian Sausage Soup

Chicken, Barley and Vegetable Soup

Pumpkin Soup with Italian Sausage, Navy Beans and Sage

Hungarian Mushroom Soup

Black-Eyed Peas and Turnip Greens Soup {Slow Cooker}

Smoky Tuscan White Bean Soup

And there’s plenty more, y’all! Just search for soup; you’re sure to find one that tempts you.


    • Debbie
      January 26, 2017

      Awwww. You make me blush. I’m working on it…I’m a slow learner:)