Italian Sausage and Bean Soup

Dorothy Curtis


I saw a similar recipe and I thought it sounded good so I made up my own version and we really enjoyed it. The next time I will make a double batch so I can get some into the freezer for later.

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15 Min
25 Min
Stove Top


1 Tbsp
olive oil
mild italian sausages, casings removed
1 small
onion, chopped
2 or 3 clove
garlic, chopped
2 medium
carrots, chopped
1 stalk(s)
celery, chopped
1 tsp
dried oregano
1 tsp
dried basil
1 tsp
dried thyme
2 can(s)
white beans, drained and rinsed
5 c
chicken or vegetable stock
4 to 6 oz
baby spinach, roughly chopped
parmesan cheese, for topping


1In a large kettle heat olive oil and add sausage breaking it up until it is in crumbles. Cook until it is starting to brown and is no longer pink.
2Stir in the onion, garlic, carrot and celery. Add the oregano, basil and thyme and stir. Cook about 5 minutes.
3Add the beans and the stock and bring to a simmer adding salt and pepper to taste. Cook for about 10 minutes until the carrots and celery are tender.
4Stir in the spinach and cook for another 5 minutes.
5Serve in bowls and pass the Parmesan cheese for topping.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tag: Quick & Easy