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Sausage soup, English style


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the potatoes, onion, carrots, celery and garlic for 5-10 mins, stirring now and again. 
  • At the same time, heat a little oil in a pan and brown the sausages all over. Drain on kitchen paper towels. 
  • Add the cannellini beans, tomatoes and stock with a decent amount of salt and some ground pepper to the pot. Stir well and bring to the boil. 
  • Turn the heat right down, add the sausages and cook for about 30-45 mins until the vegies are very tender. Then remove the sausages, finely slice and return to the soup, together with the chopped parsley. Stir well and taste for seasoning.


  • olive oil
  • 2 potatoes, cubed
  • 1 large onion, chopped
  • 2 medium carrots, diced
  • 3 celery stalks, diced
  • 1 large garlic clove, crushed
  • 4 pure pork sausages
  • 2 cans cannellini beans, rinsed & drained
  • 1 can diced tomatoes
  • 1.5 litres chicken stock
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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