Real Recipes From Real Home Cooks ®

italian sausage and bean soup

Recipe by
Dorothy Curtis
Canby, OR

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.

yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For italian sausage and bean soup

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

How To Make italian sausage and bean soup

  • 1
    In 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.
  • 2
    Stir in the onion, garlic, carrot and celery. Add the oregano, basil and thyme and stir. Cook about 5 minutes.
  • 3
    Add 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.
  • 4
    Stir in the spinach and cook for another 5 minutes.
  • 5
    Serve in bowls and pass the Parmesan cheese for topping.

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