Sausage and Vegetable Pasta Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 334.8
  • Total Fat: 10.8 g
  • Cholesterol: 30.0 mg
  • Sodium: 1,042.9 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 8.1 g
  • Protein: 17.9 g

View full nutritional breakdown of Sausage and Vegetable Pasta Soup calories by ingredient


MY version of pasta e fagioli! High fiber and high protein! See further for ways to cut fat! MY version of pasta e fagioli! High fiber and high protein! See further for ways to cut fat!
Number of Servings: 5


    Extra Virgin Olive Oil, 2 t.
    Onion, 1/4 large, chopped
    Garlic, 3 cloves, chopped
    Celery, raw, 1/3 cup, diced [include leaves]
    Carrots, raw, 2 small, chopped
    Cabbage, red, fresh, .25 head, large, chopped
    1 tsp Italian Seasoning
    Basil, [i used 1.5" frozen, fresh]
    3 Hot Sausage Links lean [cut-up: I cut each one into 7 slices]
    Stewed canned tomatoes, 14.5 oz can
    Beans, Cannellini Beans, 14.5 oz can
    Beef Bouillion Cubes, 2, mixed w. 1/4 c. boiling water
    2 c. organic chicken broth, fat free
    Ditalini Pasta, 2/3 c. dry = 2.5 c. cooked
    Salt and pepper to taste


This soup was calculated using 5 servings. Use a lower - fat sausage to cut more calories. Or use none { ! } and use vegetable broth or tomato juice for a vegetarian soup. Parmesan cheese not included in the calculations.


Saute all vegetables and spices, in order given, in olive oil. When veggies begin to stick, start adding a little broth. Add sausages. Stir and watch for about 5 min., then add tomatoes, beans, chicken broth, bouillon, and S and P. Let simmer until all the veggies are soft, ab. 2 hrs for flavors to meld. Then add dry pasta. Cook until done. Sprinkle Parmesan cheese on top.

Serving Size: Makes 4-6 servings

Number of Servings: 5

Recipe submitted by SparkPeople user NIGHTLILLY.