When the weather cools down, it’s time to warm up with a bowl of soup. This sausage and white bean soup is flavorful and filling!
I love homemade soup. So when fall rolls back around, I’m happy! I can make all of my favorite soup and chili recipes again. We love butternut squash soup, bean free chili, and gluten free chicken noodle soup.
Now that the weather is cooler, I’ve added a new soup recipe to the rotation, this white bean and sausage soup with orzo. This is such a delicious recipe, and it’s so hearty and filling. I hope you love it as much as we do!
Ingredient Notes
- Sausage – I used Italian seasoned ground pork sausage. You could use any kind of ground sausage that works for you. If you can only find ground pork or turkey, and it’s not seasoned, you can season it yourself with this sausage seasoning recipe.
- White Beans – I used canned cannellini beans in this soup. You can use navy beans or Great Northern beans if you prefer. You can’t use dried beans in this soup.
- Orzo – DeLallo makes gluten free orzo, and it’s very good! If you can’t find an orzo that works for your dietary needs, you can use white rice instead.
- Broth – Use any brand of chicken stock or broth that works for your dietary needs.
Step by Step Instructions
- Brown the sausage with the onion in a soup pot.
- Add the beans and chicken broth.
- Bring to a boil, then add the orzo and spices.
- Once the orzo is tender, add the zucchini and cook for about 5 minutes. Season with salt and pepper if desired.
Serving Suggestions
Serve this orzo sausage soup with:
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Recipe
Sausage and White Bean Soup with Orzo.
Seasoned sausage and tender orzo and beans combine to make a hearty, cozy soup that your whole family will love!
Ingredients
- ½ cup sweet onion chopped
- 1 pound ground pork sausage, Italian seasoned
- 28 ounces canned cannellini beans or navy beans, or Great Northern beans
- 32 ounces chicken stock
- â…” cup gluten free orzo
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 zucchini small
- salt and pepper to taste
Instructions
- Place the chopped onion and Italian sausage in a large soup pot. Cook over medium heat until the sausage is browned.
- If there is a lot of excess oil, drain that out of the pot.
- Drain and rinse the canned beans, and add them to the pot.
- Add the chicken stock. Raise the heat to high, and bring the soup to a boil.
- Once the soup is boiling, add the orzo, garlic powder, and oregano.
- Cook for 15 minutes. While the soup is cooking, chop the zucchini.
- Add the zucchini to the pot, and cook for about 5 minutes. Season with salt and pepper as desired.
Notes
Store leftovers in the refrigerator. They should stay fresh for 3-4 days.Â
If you don’t have a brand of sausage that works for your needs, you can buy any ground pork, turkey, or chicken, and season it the way that you like.
Nutrition
Calories: 485kcalCarbohydrates: 46gProtein: 27gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 54mgSodium: 540mgPotassium: 1152mgFiber: 8gSugar: 3gVitamin A: 193IUVitamin C: 13mgCalcium: 132mgIron: 6mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
Darryl
We love this soup!