Italian Sausage Soup With Red Bean’s And Rice


You are going to love making this soup once you see how easy it is. It’s so easy that a mobster sitting in prison could probably find a way to cook some up from his cell. LOL! I love cooking up quick suppers that taste like they’ve been simmering in the pot for hours. There’s nothing more comforting than sitting down to a hot meal with your family at the end of a long day.

If you do decide to make this yummy soup please let me know how it turned out in the comment section below. Thanks!



1 pkg Aidells® Italian Sausage

1 onion, chopped

3-4 cups College Inn chicken broth

14 oz can Bush’s kidney beans, drained

14 oz can Hunt’s  diced tomatoes, undrained

3 stalks celery, chopped

1 tablespoon Mccormick dry Italian seasoning

1 cup Uncle Ben’s instant rice


Heat a tablespoon of oil in a stockpot over medium heat.

Slice sausages into bite-size pieces. Add to stock pot along with chopped onions and celery and sauté until sausage is lightly browned and onions are translucent.

Add chicken broth to pot and stir well. Add seasoning, drained beans, and tomatoes with juice and bring just to a boil. Once boiling, reduce heat to simmer and add rice. Continue cooking for another 15 minutes.





Quick Tip: Serve this soup with a big ‘ol hunk of Italian bread.


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