Sausage & White Bean Soup

Sausage and white bean soup with noodles, carrots and peppers

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 .