Sausage and White Bean Soup

This Sausage and White Bean Soup is simple to make, full of flavor and freezes well for lunch or dinner. Use your favorite sausage or double the beans for a vegetarian version. 

Hi friends!

I shared this Sausage and White Bean Soup on Instagram over the weekend and tons of people asked for the recipe. Since I rarely measure when making soups, I gave them my best guess and carried on. But this soup was so simple and so delicious that I ended up eating it all in about 2 days. So I made another batch, measured the ingredients and here we are!

Keep in mind that soups are one of the most forgiving things you can make. Rarely do they require exact measurements. And you can almost always make substitutions to fit your preferences and still have them turn out well. In this particular soup, you could use gluten-free noodles if needed. You could add frozen peas or green beans or swap potatoes for noodles. Leave out the sausage and double the beans for a vegetarian version or use a different type of sausage (just be sure to cook if first if necessary)

I typically try to choose low sodium chicken broth and then add my own salt to taste. I also love love love fresh herbs in soup. If you don’t have fresh parsley, dried will work. Or you could change it up and use your favorite spices. Pro tip- if you buy fresh parsley once, chop it all up and freeze in ice cube trays with a little oil or broth. Then you can just pop a couple of cubes in your next batch of soup!

Here’s the recipe:

Sausage and White Bean Soup

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Sausage & White Bean Soup

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★★★★★

5 from 1 review

This Sausage and White Bean Soup is simple to make, full of flavor and freezes well for lunch or dinner. Use your favorite sausage or double the beans for a vegetarian version. 

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 25 min
• Total Time: 30 minutes
• Yield: serves 4

Ingredients

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2 Tbsp butter or oil
2–3 cloves garlic, minced
1.5 cups finely chopped carrots
1 cup diced red bell pepper
3/4 cup diced onion
2–3 chicken sausages (fully cooked)
2 quarts low sodium chicken broth
1 cup small noodles (i use ditalini but any small shape is fine)
1 can no salt added white beans, drained and rinsed (i use great northern but cannellini would work)
2–3 Tbsp fresh parsley, finely minced
salt and pepper, to taste

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Instructions

1. In a large dutch oven, heat butter or oil over medium-high heat.
2. Add garlic, carrots, peppers and onions and saute for 10 minutes.
3. Add sausage and broth and bring to a boil.
4. Add noodles and cook according to time on package directions.
5. Stir in beans, parsley, salt and pepper, reduce heat to simmer for 5 minutes. Taste, adjust seasonings and serve.

Notes

If storing leftovers in the fridge, the pasta will absorb a lot of the broth. Add a splash of extra broth or water when reheating if needed .

See what I mean? So simple and easy to throw together!

Enjoy!
–Lindsay–

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