Italian Sausage & Bean Soup

Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx

This is another winter warmer soup. I do make this is the slow cooker (surprise surprise) but it can easily be done on the stove top. I am all about wholesome delicious soups in winter.

Italian Sausage & Bean Soup


  • 6 Italian pork and fennel sausage, taken out of casings (you can use whatever sausages but use good quality sausages)
  • 1L chicken stock
  • 1 leek, white part, sliced
  • 1 medium brown onion, diced
  • 4 cloves of garlic, crushed
  • 2 medium carrots, finely diced
  • 4 celery battons, finely diced
  • 2 medium potatoes, finely diced
  • 1/2 red capsicum, finely diced
  • 1 tomato, diced
  • 5 button mushrooms, diced
  • 2 bay leaves
  • 1/2 cup of fresh parsley, chopped
  • Handful of fresh thyme
  • 1 can of four bean bean mix, drained and rinsed well


Method for slow cooker:

  1. Sauté leek and onion with some olive oil until softened. Add garlic and cook for 1minute until fragrant.
  2. Add sausage mince and brown breaking up any lumps, roughly.
  3. Add in all other ingredients, season with black pepper and cook on low for 4-6hours. (please do not add salt as the sausages add enough salt to the soup).


NOTE: If cooking on stove top. Follow same steps but cook on low with lid on for approx 1-1.5hours


Optional variations:

  •  I often add 1/2 cup of brown rice or risoni into the soup , if so I would recommend adding an extra 500ml of stock.
  • You can use any sausage flavor you like, chorizo taste amazing in this soup as well.
  • Feel free to add or change vegetables to your preference.



Enjoy xx

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