Chicken Sausage Soup

Chicken Sausage Soup

I love having chicken sausage packages stocked away in the freezer.  Usually when I'm in a rut, or need something to dethaw quickly, I can always rely on pulling out the trusty ole package of chicken sausage.  And they come in so many flavors it's fun to try them all in various ways! 


  • 1 package of chicken sausage (around 4 links) sliced into 1/4 round slices 
  • 1 can white navy beans rinsed and drained 
  • 1 cup ditalini pasta (or any other small pasta, rotini, small shells, etc) 
  • 1 can diced tomatoes 
  • 32 ounce chicken broth 
  • 1/2 chopped onion 
  • 1/2 cup chopped carrots and/or celery (or use frozen!) *optional
  • 1 cup chopped kale or spinach*optional 
    • Tip: remove the tough kale ribbing and chop well for a smooth blend into the soup
  • 2 garlic cloves (or 1 teaspoon garlic powder) 
  • 1-2 bay leaves 
  • Salt & pepper to taste 

Make It: 

  • Heat a large pot or Dutch oven over medium-high heat.  Add a drizzle of olive oil and sliced chicken sausages.  Cook and stir a few times until nice and browned.  Remove and set aside. 
  • Add a little more olive oil and sauté chopped onions for 3-4 minutes or until translucent. (If using fresh chopped carrots and/or celery, cook with onions)
  • If using fresh garlic, add in pressed garlic cloves and cook for about 30 seconds
  • Add in the chicken broth, diced tomatoes, navy beans, cooked chicken sausages, 1-2 bay leaves, (garlic powder if you didn't use fresh garlic) and bring to a low boil.  
  • Turn down heat to medium-low and simmer for 10-15 minutes
  • Add in pasta and cook to pasta directions for al dente 
  • If adding in chopped kale or spinach, add in for the last 3 minutes of cook time
  • Season with salt & pepper to taste
  • Serve with parmesan cheese and toasty garlic bread! 

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