Sausage & White Bean Soup

Sausage and white bean soup with noodles, carrots and peppers

5 from 1 reviews

This Sausage and White Bean Soup is simple to make, full of flavor and freezes well for lunch or dinner. Use your favorite sausage or double the beans for a vegetarian version. 



2 Tbsp butter or oil
23 cloves garlic, minced
1.5 cups finely chopped carrots
1 cup diced red bell pepper
3/4 cup diced onion
23 chicken sausages (fully cooked)
2 quarts low sodium chicken broth
1 cup small noodles (i use ditalini but any small shape is fine)
1 can no salt added white beans, drained and rinsed (i use great northern but cannellini would work)
23 Tbsp fresh parsley, finely minced
salt and pepper, to taste


  1. In a large dutch oven, heat butter or oil over medium-high heat.
  2. Add garlic, carrots, peppers and onions and saute for 10 minutes.
  3. Add sausage and broth and bring to a boil.
  4. Add noodles and cook according to time on package directions.
  5. Stir in beans, parsley, salt and pepper, reduce heat to simmer for 5 minutes. Taste, adjust seasonings and serve.


If storing leftovers in the fridge, the pasta will absorb a lot of the broth. Add a splash of extra broth or water when reheating if needed .