I recently made the Clean Eating Sausage Breakfast Casserole recipe which calls for Italian pork sausage.  I had purchased a pound of the sausage when I went to the store and went ahead and browned all of the meat at the same time.  Now, what to make with the remaining sausage???  When I asked my husband what I should make with it he sarcastically said “Make Soup”.  I alway make soup with leftover items and why not?!  It’s such a simple and easy way to use up your leftovers.  So soup it was for the pork sausage!


  • 1/2 pound raw Italian pork sausage
  • 1/2 cup carrots, diced
  • 1/4 cup celery, diced
  • 1/2 cups onion, diced
  • 1 clove garlic, minced
  • 2 cans (15 oz) no salt added cannellini beans or a mix of white and light kidney beans
  • 1 can (28 oz) fire roasted no salt added tomatoes
  • 2 cups water
  • 4 cups reduced sodium chicken stock
  • 2 1/2 cups whole wheat orzo pasta, cooked (you can also use 1 1/2 cups tubetti or ditalini pasta)
  • 1 tbsp olive oil
  • 1 tsp rosemary
  • 1 tsp thyme
  • 2 tsp oregano
  • 2 tsp parsley
  • 2 bay leaves
  • shredded Parmesan cheese


  1. Heat olive oil in a large skillet over medium high heat.  Add onions and garlic and saute until softened.
  2. Add sausage and cook until browned.  My sausage was already browned so I simply added it to the onions and garlic after they were cooked and heated the sausage for about 2 minutes.
  3. In your crock pot add sausage mixture, carrot, celery, herbs, tomatoes, water and stock.  Add salt and pepper to taste. Do NOT add the pasta.
  4. Cook for 6 - 8 hours on low or 4 - 6 hours on high.
  5. When ready to serve add the pasta and top with shredded Parmesan cheese.

Nutritional Info:

Makes 10 servings.

Serving size 1 1/2 cups.

Nutrients per serving:  Calories: 214.5, Cal. from Fat: 26, Total Fat: 7.5g, Sat. Fat: 2g, Carbs: 25g, Fiber: 5.5g, Sugars: 3g, Protein: 10.5g, Sodium: 93mg, Chol: 18mg


This is my go to soup whenever I need an Italian food fix.  I pair it with some homemade breadsticks (recipe here) and I’m in heaven!

This soup stores really well in the freezer and is a breeze to reheat and serve.  Place any of the unused servings in a freezer safe container and place in the freezer.  You can either add the pasta to the soup before freezing or keep it separate. Thaw before use and reheat in a glass container in the microwave for 2-3 minutes on high.

To make this soup on the stove top follow instructions 1 and 2 then add all of the remaining ingredients (except pasta) to the pot.  Simmer on medium low heat for 45 minutes.  Garnish with pasta and Parmesan cheese and ENJOY!

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  1. Gillian Bliss says:

    Made this for dinner a couple nights ago and it was excellent as have been all your recipes I have tried so far.

    • Sarah says:

      That’s great to hear Gillian! I love making this soup with a side of breadsticks. Makes me feel like I’m eating at Olive Garden!



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