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Rosemary and sausage soup recipe

Rosemary and sausage soup recipe

2 ratings

This hearty soup recipe is packed with big flavour from sausage meat, fragrant rosemary and garlic. The cannellini beans bulk it out and you can use up any pasta shapes you have kicking about! Check out the tip below to make it in a slow-cooker. See method

  • Serves 4
  • Takes 45 mins
  • 546 calories / serving
  • Dairy-free


  • 1 tbsp olive oil, plus 1 tsp
  • 1 garlic bulb, cloves very thinly sliced
  • 300g sausage meat, broken up, or 300g sausages, meat removed from the casings
  • 2 red onions, thinly sliced
  • 20g pack fresh rosemary, leaves stripped and roughly chopped
  • 1 chicken stock pot, made up to 800ml
  • 2 x 400g tins cannellini beans, drained and rinsed thoroughly
  • 150g Margheritine soup pasta or other small pasta
  • 1 small lemon, zested, ½ juiced
  • 220g pack baby spinach​
  • 1 tsp crushed chillies, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    5g 27%
  • Sugars

    7g 8%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 59.8g Protein 26.5g Fibre 12.8g


  1. Heat 1 tbsp oil in a small pan over the lowest heat, add the sliced garlic and cook very slowly for 30 mins until browned and crisp, stirring occasionally to make sure they don’t burn. 
  2. Meanwhile, heat 1 tsp oil in a large sauce pan overa medium heat and fry the sausage meat for 5 mins, stirring frequently, until starting to crisp. Transfer to a plate and set aside. 
  3. Reduce the heat to low- medium and add the onions. Cook for 10-12 mins until well softened, scraping up any caramelised residue at the bottom of the pan. 
  4. Stir through most of the rosemary, then add the stock and beans. Use a stick blender to blend roughly 250ml soup in the pan to help it thicken. Return the meat to the pan, bring to a simmer, then reduce the heat to low and cook for 15 mins until slightly thickened. Meanwhile, cook the pasta to pack instructions. 
  5. Add the lemon juice and spinach; cook for 2-3 mins to wilt. Season with a little pepper, then add the cooked pasta; loosen with a little water, if you like. 
  6. Divide between bowls and top with the crushed chillies (if using), the crispy garlic slices, reserved rosemary, lemon zest and lots of black pepper.

Low energy tip: To make in a slow-cooker, cook the crispy garlic cloves and the sausage meat as below. Put the onions, garlic, rosemary, stock and beans in a slow- cooker and blend about 250ml in the pot. Add the cooked sausage meat and cook on low for 6 hrs or high for 3-4 hrs. To serve, cook the pasta and follow from step 5.

See more Soup recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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