Italian Sausage and Bean Soup Recipe

Italian Sausage and Bean Soup Recipe

  • 1 pound Italian turkey sausage, casings removed
  • 2 carrots, thinly sliced
  • 1 large onion, chopped
  • 1 cup thinly sliced mushrooms
  • 1/3 cup chopped fresh parsley, divided
  • 1 clove garlic, minced
  • 3 cups water
  • 1 (15 ounce) can garbanzo beans (chickpeas)
  • 2 cubes beef bouillon
  • 1/2 teaspoon dried sage
  • salt and ground black pepper to taste
  1. Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
  2. Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
  3. Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.
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