Italian Sausage and Bean Soup recipe

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Ingredients

1 pound Italian turkey sausage, casings removed
2 carrots, thinly sliced
1 large onion, chopped
1 cup thinly sliced mushrooms
⅓ cup chopped fresh parsley, divided
1 clove garlic, minced
3 cups water
1 (15 ounce) can garbanzo beans (chickpeas)
2 cubes beef bouillon
½ teaspoon dried sage
salt and ground black pepper to taste

Nutrition Info

306.1 calories
carbohydrate: 23.7 g
cholesterol: 85.7 mg
fat: 12.4 g
fiber: 5 g
protein: 26.3 g
saturatedFat: 3.5 g
servingSize: -
sodium: 1612.8 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.

  2. Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.

  3. Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper, garnish with remaining 4 teaspoons parsley.

Recipe Yield

4 servings

Recipe Note

Yummy! This soup is great! I make this soup when I make an Italian dinner for guests and everyone wants the recipe. It's also great on those cold winter days where suppers call for a hot and delicious soup. A combination of sausage and vegetable in a beefy broth. This may be made a day in advance. Tastes even better the second day. Enjoy!

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