Chicken Sausage & Bean Soup

Winter months make me want all things warm, cozy & hearty. This chicken sausage & bean soup is full of flavor, protein and fiber to help keep you satisfied! Feel free to mix this up & add different veggies or meats! I love making recipes that are versatile and easy to change up!


  • 3 cups low-sodium chicken broth
  • 1 C water
  • 4 oz. acini de pepe pasta
  • 3 garlic & artichoke chicken sausage (Aidells brand)
  • 2 handfuls of spinach/kale
  • 1-15 oz. can low-sodium white beans
  • 1 TBSP. garlic, minced
  • 1 tsp. olive oil
  • Liquid aminos, to taste


  1. Cook  pasta according to package instructions. Drain and set aside.
  2. In a large saucepan, sauté garlic and chicken sausage with olive oil for 3-5 minutes or until the sausage turns a golden brown color.
  3. Add 1/4 of chicken broth and stir in spinach/kale until it becomes wilted. Add in remaining chicken broth, water, pasta and white beans. Cover and simmer on low for 5-7 minutes. Stir in liquid aminos until you reach desired taste. *I would start with small amounts, try adding 1 TBSP at a time
  4. Serve immediately or store in the refrigerator in an air tight container

Servings: 4

Macros: 281 cal | 9g fat | 31g carbs (3.5g sugar) | 19g protein

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