Sausage and tomato soup

    50 min

    A hearty soup, which is guaranteed to keep you warm throughout the winter. Sausagemeat is simmered with vegetables and beans in a beef stock. Serve with fresh crusty bread.

    2483 people made this

    Serves: 6 

    • 450g Italian sausages, casings removed
    • 1 clove garlic, finely chopped
    • 800ml beef stock
    • 1 (400g) tin chopped tomatoes
    • 125g sliced carrots
    • 1 (410g) tin cannellini beans, undrained
    • 2 small courgettes, cubed
    • 60g spinach, torn
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon salt

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In a stock pot or large saucepan, brown sausagemeat with garlic. Stir in stock, tomatoes and carrots and season with salt and pepper. Reduce heat, cover and simmer 15 minutes.
    2. Stir in beans with liquid and courgettes. Cover and simmer another 15 minutes or until courgette are tender.
    3. Remove from heat and add spinach. Cover allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

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    Reviews in English (2314)


    I made this yesterday for the first time - EXCELLENT!!!!! Based on reviews I read I did the following: 1) used three sweet sausages and two hot ones (which I first cooked in my George Foreman Grille) 2) used 2 cloves of garlic, used 2 more cups of broth*(chicken), 3) used two cans of stewed tomatoes, 4) used 1 pkg of frozen spinach -- not fresh 5) added 1/2 cup of raw orzo noodles, 6) added 1 cubed potato, 7)added 1 chopped onion, 8) did not use the 1/4 teaspoon of salt. *NOTE: for the extra broth I make my own by using Herb-Ox Granulated VERY LOW SODIUM - only 5 grams of sodium per teaspoon compared to ca. 800 grams in the regular kind - 26 servings per jar.  -  30 Jan 2004  (Review from Allrecipes US | Canada)


    This is our family's favorite soup. We've made it a dozen times. Be sure to buy sausage without the MSG to avoid the headaches and allergic reations. I've made this substituting potatoes for beans, okra for zuchini, pintos for northern beans, adding rice, etc. It always turns out delicious and satisfying. Don't put the spinach in until the last few minutes so that it stays green and firmer. Frozen is great, but make sure it's chopped. The big, fat leaves don't work as well. This soup also freezes well. We had a pot of it last night that I had frozen two weeks ago.  -  29 Nov 2006  (Review from Allrecipes US | Canada)


    I would give this recipe 6 stars if I could! I make it at least once a month, even in the Summertime. A few changes I've made over time: I add a chopped onion and double the garlic. I use HOT Italian sausage (do this if you like a little extra kick). I use 3 cans of beef broth, and make sure it is LOW SODIUM--I think this is crucial to the success of the recipe, because it is too salty with regular broth. Delete the 1/4 t salt altogether, unless you feel it needs it at the end. You can always add salt, but you can't take it away. I also add 1/2 C of small pasta, whatever I have on hand (macaroni works fine, or use something else to be more elaborate) at the end of the cooking time. If you'd like to do this, make sure you cook the pasta before adding the spinach. Karen--thank you for a recipe that has become a household staple for us!  -  02 Apr 2005  (Review from Allrecipes US | Canada)