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Sausage and Bean Soup
This soup is hearty with vegetables - onion, sweet potatoes, and even Brussels sprouts, but it's also loaded with white beans, sausage, and bacon!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Sarah @ The Gold Lining Girl
- 2 tbsp. butter
- 1 large onion sliced
- 1 lb. or 4 large links asiago spinach chicken sausage, or your favorite sausage, sliced into 1-inch pieces
- 1 c. sliced Brussels sprouts
- 2 medium sweet potatoes peeled, diced
- 1 - 15 oz. can cannellini beans well-drained
- 6 slices fried bacon crumbled
- 1 c. dried corkscrew pasta
- 4 c. chicken broth
Melt butter in a large stockpot over medium-high heat.
Add sliced onion, sausage pieces, and Brussels sprouts.
Saute until onions and sprouts are soft and golden, and the sausage is browned.
Add sweet potatoes and cook for 3-4 minutes, or until they just begin to soften. They'll continue cooking in the broth.
Add cannellini beans, crumbled bacon, corkscrew pasta, and chicken broth.
Bring to a simmer, and cook until pasta and sweet potatoes are tender, about 10 minutes. Serve!