Time for another great soup recipe – Sausage White Bean Soup. A bit of spice from the sausage and beans and greens to boost the immune system. Plus, I’ll give you 2 additional quick recipes this time!
Jump to RecipeRecipe 1
If you have ground pork, but don’t have Sausage, did you know a few spices can turn that pound of pork into the sausage you need? It makes a great breakfast sausage too!
Here’s all you need:
- 1/2 tsp sage
- 1 tsp garlic powder or granulated garlic
- 1/2 tsp thyme
- 1 tsp basil
- 1/2 tsp rosemary
- 1/2 tsp onion powder
- 1 tsp fennel seeds
- red pepper flakes, optional
- salt & black pepper
I like to use a mortar and pestle to bruise the the fennel seeds and rosemary a little. Then just mix the spices together and sprinkle over the meat. Knead gently to combine the spice into the ground pork. Ta da! Instant sausage.
The Sausage Soup Recipe
Now, on to the soup. it starts with the basics – chopped onion, celery, and carrots. And some garlic, minced or grated. Add in the sausage, and break up to brown it slightly. I use a heat diffuser on my range to keep the temperature low enough to the vegetables don’t brown too much, and it cuts the flame enough to allow soup to simmer without boiling.
Next, cover the meat with enough chicken broth ( or water and bouillon) to completely cover the meat by at least an inch. Add in the spices, beans and greens (spinach or kale), and simmer for 20 minutes. Soup’s done!
And the second bonus recipe – another soup!
Finally, that third recipe I promised? Just swap tortellini for the white beans … Sausage and Tortellini soup is ready for dinner.
White Bean & Sausage Soup
a hearty soup prefect for a winter day.
Ingredients
- 2-3 tbsp olive oil
- 1 med onion, chopped
- 2 each carrots, chopped
- 2 ribs celery, chopped
- 2 large garlic cloves, minced or grated
- 1 lb pork sausage
- 8 cups chicken stock or water with bouillon
- 2 cans Cannellini or white beans, drained and rinsed
- 1/4 cup frozen chopped spinach or kale or 1 cup fresh, chopped
- 2 tsp Italian herbs
- salt and pepper
- grated Parmesan for serving, optional
Instructions
-
Heat the pot slightly and add the oil. Saute the onion celery and carrots until slightly softened. Add the garlic, and cook briefly, stirring.
-
Add the sausage, and brown, breaking up into small bite size pieces.
-
Add the chicken stock (or water and bouillon) and cannellini beans. Stir in the Italian seasoning, and salt and pepper to taste. If using Better Than Bouillon, no more salt is necessary.
-
Bring to a simmer, and cook for about 15 minutes to cook the sausage and blend flavors. Then add the greens and simmer another 5 minutes.
Recipe Notes
Serve with some grated Parmesan cheese on top, if desired.
Turn this into Sausage Tortellini Soup but leaving out the cannellini beans and add 6 oz of frozen or shelf stable tortellini instead.
Leave me a comment if you’ve tried it, intend to, or what you might change!
