Sausage and Bean Soup

Sausage and Bean Soup


"Simple, hearty, and perfect for the colder months. This recipe was inspired by what I had left over in the fridge and quickly developed into its own once I began the soup."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Bake sausages at 400 degrees for 25 minutes.
  2. In stock pot, sauté onions in olive oil until slightly translucent. Add garlic and celery. Add paprika, red pepper flake and pepper. Stir and sauté until pretty soft.
  3. Reduce heat and let cool off. Add chicken stock, water and bring back to simmer for 45 minutes.
  4. Add cooked sausages cut into ½ inch pieces, beans, tomato sauce, spinach and parsley. Cook for 15-20 minutes.
  5. I didn’t need a grain of salt because of the saltiness of the stock. If I added salt it would have been too salty.
  6. Soup, salad, and some toasted bread.
  7. Makes enough for probably 8 people? Leftovers….
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