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a spoon dipping into a white bean and sausage soup

White Bean and Sausage Soup

  • Author: Mortadella Head
  • Total Time: 1 hour 30 minutes
  • Yield: 4 1x


Units Scale

2 tablespoons extra virgin olive oil, plus more for serving

2 medium carrots, finely diced (about 1 cup)

2 ribs celery, finely diced (about 1 cup)

4 cloves garlic, minced

1/2 teaspoon dried Calabrian chili pepper

4 Italian sausages, 1/2 inch dice

1 quart chicken broth

1 pint of Marinara Sauce

2 (15-ounce) cans white beans (cannellini or great northern), with their liquid

4 cups roughly chopped swiss chard leaves

Kosher salt and freshly ground black pepper

1/2 cup grated pecorino Romano, plus more more serving


  1. In a heavy bottomed dutch oven or pot, heat olive oil on medium high heat
  2. Add carrots, celery and garlic to the pan with salt, pepper and dried Calabrian chili flakes. Saute until softened (about 30 minutes)
  3. Add diced sausages to the pan and cook with vegetables for another 5 minutes.
  4. Add chicken broth and marinara sauce.
  5. Turn up the heat to high and bring to a boil.
  6. Add beans, Swiss chard and grated cheese and turn heat down to low.
  7. Allow soup to simmer for 35-45 minutes.
  8. Serve with extra grated Romano cheese, mozzarella cheese, olive oil and some good bread.
  9. Enjoy!
  • Prep Time: 30
  • Cook Time: 60
  • Category: Soup
  • Cuisine: Italian