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Italian Sausage Bean Soup

In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. —Glenna Reimer, Gig Harbor, Washington
  • Total Time
    Prep: 20 min. Cook: 1-1/2 hours
  • Makes
    8 servings (3 quarts)


  • 1 pound bulk Italian sausage
  • 1 medium onion, finely chopped
  • 3 garlic cloves, sliced
  • 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup medium pearl barley
  • 1 large carrot, sliced
  • 1 celery rib, sliced
  • 1 teaspoon minced fresh sage
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • 6 cups chopped fresh kale


  • In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
  • Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Nutrition Facts
1-1/2 cups: 339 calories, 9g fat (3g saturated fat), 23mg cholesterol, 1100mg sodium, 48g carbohydrate (7g sugars, 11g fiber), 19g protein.

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Average Rating:
  • Appy_Girl
    Jun 16, 2016

    Winner in my books. This one really fills the bowl up. Perfect for Lunch or Dinner. I too made a few changes only because I did not have them on hand. I used left over rice from a previous meal. I also used a can of Chickpeas and a can of Cannellini Beans. Used thyme instead of Rosemary. I also used Fresh Tomatoes. That 5 star rating is Spot on.JanieTaste of Home Volunteer Food Editor

  • jbander2
    Apr 2, 2016

    This soup is delicious! The nice thing is you can change it up so easily; whatever beans you want (I used kidney) quinoa or rice instead of barley. I used turkey Italian sausage (less fat), and endive instead of kale. Also threw in some zucchini along with the other veggies! Delish and so easy!

  • cpackmom
    Dec 4, 2014

    I'm wondering if anyone has used quinoa in this soup recipe rather than barley?

  • redluver
    Oct 26, 2013

    I used 1/2 spicy & 1/2 mild Italian sausage, a variety of canned beans (white & red kidney & black beans), and fresh garden tomatoes. This might be the best soup I've ever eaten! It will definitely be one recipe I'll return to time and again.

  • crispmom
    Feb 22, 2013

    No comment left

  • OUAbbitude
    Jan 22, 2013

    No comment left

    Oct 3, 2012

    No comment left

  • Peg
    May 2, 2012

    No comment left

  • mrs.mark
    Apr 7, 2012

    Easy and very yummy.

  • goodcooker49
    Mar 8, 2012

    <p>Very hearty and flavorful. I like the way the barley absorbs some of the broth. I used turkey Italian sausage - less fat but same flavor. Used spinach rather than kale. Delish!</p>