Aundrea’s Hearty Sausage and Bean Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 315.4
  • Total Fat: 13.6 g
  • Cholesterol: 20.0 mg
  • Sodium: 535.0 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 7.6 g
  • Protein: 13.5 g

View full nutritional breakdown of Aundrea’s Hearty Sausage and Bean Soup calories by ingredient
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Serve with hearty bread for dipping and/or a salad for a well rounded meal. Serve with hearty bread for dipping and/or a salad for a well rounded meal.
Number of Servings: 10


    1 or 2 Medium Onions
    2 T. Olive Oil
    1 Package of Italian Sausage, Mild to Hot, Depending on Taste
    4 Large or Medium Red Potatoes
    1 Large Can of Chicken Broth and/or Chicken Stock
    As many Garlic Cloves as you can handle
    Garlic Pepper to Taste
    Spice Island Fines Herbes to Taste
    [Thyme, Oregano, Sage, Rosemary, Marjoram, and Basil]
    1 Can of White Beans
    1 Bushel of Fresh Kale or Spinach
    Salt to Taste


Heat 1 T. Olive Oil in a large soup pot under medium/high heat. Take sausage links one by one with a pair or kitchen scissors and cut bite-sized pieces right into the pot. Stir and cook throughout. Drain onto paper towel. Wipe pot with paper towel.

Chop onions. Heat 1 T. olive oil in the same pot. Add the chopped onions and stir until golden. Then add the sausage pieces to the onions and stir.

Now add the chicken broth/stock to the pot and stir. While the broth is heating, chop the potatoes into 1 inch cubes. Rinse the potatoes under cold water. Then add the potatoes to the pot.

Cover the pot. Adjust the heat to medium with cover.

While the potatoes are cooking, drain and rinse the can of white beans under cold water. Set aside.

Next peel and press/chop the garlic.

Wash the Kale/Spinach by snapping off the stems and dropping into a cold water bath. Swish around so any dirt sinks to the bottom. Then lift out and place onto paper towel or bowel. Then loosely chop them.

After the potatoes are almost ready, add the drained and rinsed beans to the pot and stir. Then add the chopped Kale/Spinach to the pot and stir. Then the Garlic and Fines Herbs to taste. Add water to cover ingredients. Cover and cook for a few minutes.

When the Kale/Spinach is cooked give it a little taste. Adjust the seasonings as needed. Add more herbs if you would like. You can then add some garlic pepper or salt to taste.

I like to make one big pot and ladle the leftovers into single serving containers and freeze them. Whenever I want a quick lunch or dinner I just reheat one container in the microwave.

This recipe makes a big pot that would serve 4 to 5 people with seconds

Number of Servings: 10

Recipe submitted by SparkPeople user DETURA.

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