Sausage Soup with Herbs

Sausage Soup with Herbs


193 people made this

You can make this as spicy as you like, and it freezes wonderfully. Add freshly grated Parmesean to the top and serve with a hot crusty piece of bread.


Serves: 8 

  • 2 tablespoons olive oil
  • 500g Italian sausages, casings removed
  • 1 1/2 cups chopped onion
  • 1 1/2 cups sliced carrots
  • 1 stalk celery with leaves, chopped
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon chilli flakes
  • 1/4 teaspoon dried sage
  • 440g tinned diced tomatoes
  • 5 cups (1 1/4 litres) chicken stock
  • 500g tinned red kidney beans, drained
  • 1 cup uncooked shell pasta

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Heat the oil in a large pot over medium-high heat. Cook the sausages until evenly browned and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, chilli flakes and sage. Continue cooking 10 minutes, until vegetables are tender.
  2. Mix in tomatoes and cook until heated through. Stir in the stock and beans. Bring to a boil. Reduce heat to low and simmer 20 minutes.
  3. Stir pasta into soup and continue cooking 10 minutes, or until pasta is al dente.

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