BBQ My Way: Hearty Italian Sausage SoupDecember 6, 2017 10:46pm

Dec. 06-- As many of you know, I sometimes veer off the barbecue and grilling path to share a family recipe if I think it is worthy of your consideration. This recipe definitely is. This is a soup recipe that Liz came up with a few years ago, and we forgot just how good it was until we resurrected it. She took on the best parts of some of her favorite soup recipes and then added to it.

It's rich and delicious, and doesn't take too much time to make. When I refer to "cans" I am referring to 14.5-ounce cans. Let's get started.



1 can garbanzo beans

1 can Cannelini beans

1 pound ground Italian sausage

5 cups of fresh baby spinach leaves

2 large garlic cloves - minced

2 tablespoons olive oil

\ teaspoon crushed red pepper flakes (careful, these pack a punch)

1 32-ounce box of chicken stock (you may want to have more on hand just in case)

5 teaspoons chopped fresh rosemary or 1 { teaspoons of dried rosemary

{ small can of tomato paste

1 can diced tomato

3 carrots, peeled and chopped

1 { cups of small dried pasta (optional, we used Ditalini)

2 cups grated parmesan cheese

In a blender, place { can (both beans and fluid) of both cans of beans. Blend until smooth and set aside. In a large pot over medium heat, add the olive oil and the carrots. After sauteing for a couple minutes, add the garlic and the sausage. Cook and break up the sausage until all is cooked through. Add the tomato paste and the spinach. Mix and cook for a few minutes until the spinach is wilted. Add the rest of the spices, the blended beans, the unblended beans and the remaining liquid, the chicken broth and the canned diced tomatoes, fluid and all. Once it comes to a simmer, add the pasta. Allow to simmer until the pasta is cooked.

You may want to add chicken broth or water to bring the soup to the consistency you want. You'll be surprised how much liquid the pasta soaks up. Salt and pepper to taste, but be careful as there is a lot of salt and pepper in the Italian sausage. Sprinkle with the grated cheese and serve with crusty bread. Enjoy this delicious, creamy and hearty soup. Thank you Liz!


Dave Lobeck is a financial advisor by day and a BBQ enthusiast on nights and weekends. He is also a Kansas City Barbecue Society (KCBS) judge. You can contact Dave with your BBQ and grilling questions at


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