Spicy Pasta Soup Recipes

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SPICY PASTA, BEAN, AND SAUSAGE SOUP



Spicy Pasta, Bean, and Sausage Soup image

Make and share this Spicy Pasta, Bean, and Sausage Soup recipe from Food.com.

Provided by Bev I Am

Categories     Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans garbanzo beans (chickpeas)
2 tablespoons olive oil
1 lb hot Italian sausage, casings removed
4 teaspoons chopped fresh rosemary
2 cloves garlic, chopped
1/4 teaspoon dried crushed red pepper flakes
1/4 cup tomato paste
5 cups canned low sodium chicken broth
8 ounces orecchiette (or other small pasta)
1 1/2 cups grated romano cheese

Steps:

  • Strain liquid from canned beans into blender.
  • Add 1 cup beans and puree until smooth.
  • Heat oil in large pot over medium heat.
  • Add sausages, rosemary, garlic, and crushed red pepper.
  • Sauté until sausages are cooked through, breaking up with fork, about 8 minutes.
  • Mix in tomato paste.
  • Add bean puree, remaining beans, broth, and pasta.
  • Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes.
  • Mix in 1/4 cup cheese.
  • Season with salt and pepper.
  • Serve, passing remaining 1 1/4 cups cheese.
  • Makes 4 to 6 (main-course) servings.

SPICY PASTA, BEAN, AND SAUSAGE SOUP



Spicy Pasta, Bean, and Sausage Soup image

Provided by Marie Devito Crowley

Categories     Soup/Stew     Blender     Bean     Cheese     Herb     Pasta     Pork     Dinner     Lunch     Rosemary     Sausage     Legume     Chickpea     Fall     Winter     Noodle     Bon Appétit     Los Angeles     California     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 (main-course) servings

Number Of Ingredients 10

2 15- to 16-ounce cans garbanzo beans (chickpeas)
2 tablespoons olive oil
1 pound Italian hot sausages, casings removed
4 teaspoons chopped fresh rosemary
2 large garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1/4 cup tomato paste
5 cups canned low-salt chicken broth
8 ounces (about 2 1/3 cups) orecchiette (little ear-shaped pasta) or other small pasta
1 1/2 cups grated Romano cheese

Steps:

  • Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic, and crushed red pepper. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth, and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in 1/4 cup cheese. Season with salt and pepper. Serve, passing remaining 1 1/4 cups cheese.

SPICY TOMATO PASTA SOUP



Spicy Tomato Pasta Soup image

This healthy, spicy soup is just what you need on a cold, winter day! Use a can of hot Rotel instead of the original Rotel if you want the soup to have more kick!

Provided by Mitomopa

Categories     < 60 Mins

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

1 (28 ounce) can Italian-style crushed tomatoes
1 (10 ounce) can Rotel Tomatoes, not drained
1/4 teaspoon celery salt
1 tablespoon oregano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
salt and pepper
4 cups water
1 (13 1/4 ounce) box fusilli, cooked al dente. We use Healthy Harvest 7 grain
chopped onion
parmesan cheese

Steps:

  • Bring the first 7 ingredients to a boil in a large pot.
  • Add the 4 cups of water and simmer for 30 minutes.
  • Add the cooked pasta and simmer for another 10 minutes.
  • Serve with garnishes if desired.

Nutrition Facts : Calories 142.8, Fat 0.7, SaturatedFat 0.1, Sodium 184.5, Carbohydrate 29.5, Fiber 2.3, Sugar 0.9, Protein 5.4

SPICY PASTA SOUP



Spicy pasta soup image

Rustle up an Italian-style minestrone soup and individual tarts using ingredients from your storecupboard

Provided by Good Food team

Categories     Lunch, Soup

Time 45m

Number Of Ingredients 9

1 tbsp olive oil , plus extra for drizzling
1 red onion , finely chopped
1 red chilli , deseeded and finely sliced
800g can whole plum tomato
1l vegetable stock
100g broken spaghetti
4 tbsp chopped pitted black olives
2 tbsp chopped capers , drained and rinsed
large handful basil leaves, roughly torn, or 1 tbsp pesto

Steps:

  • Heat the oil in a large heavy-based saucepan. Add the onion and chilli, then cook for 10 mins until softened. Stir in the tomatoes, breaking up with a spoon as you go, then pour in the stock. Cover, bring to the boil, remove the lid, then simmer for 5 mins.
  • Add the spaghetti, then simmer for 6-8 mins until it is just cooked. Stir in the olives, capers and basil or pesto, then serve drizzled with olive oil.

Nutrition Facts : Calories 218 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.2 milligram of sodium

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