Chicken Apple Sausage and White Bean Soup

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I love chicken apple sausage but have a hard time coming up with ways to cook with it. I'm pretty sure I've attempted to use slices of it in soup before but the results must have been lackluster at best since I can't remember for sure. Or, I had a deja-vu moment.

Anyway, I know for sure that I made this soup recently and that it was quite tasty. Sweet chicken apple sausage is added to a basic soup mixture that includes a mixture of veggies and cannellini beans. You could certainly throw in some spinach or kale to make it more hearty and Italian but I loved it as is.

I encourage you to try this soup and let me what you think!

Linking to:

Mouthwatering Mondays

Chicken Apple Sausage and White Bean Soup

1 12 ounce package chicken apple sausage

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, chopped

2 medium carrots, diced

3 cloves garlic, minced

2 cans cannellini beans, drained and rinsed (15.8 ounces each)

2 cans chicken stock (14 ounces each)

pinch of red pepper flakes

3 sprigs of thyme

salt and pepper to taste

Slice sausage links in half and then slice thinly. Add olive oil to Dutch oven and cook sausage over medium-high heat until sausage is slightly browned and has rendered some of its fat. Remove from pan with slotted spoon, place in bowl and set aside.

Add butter to pan and let melt. Add onions and carrots and cook until onions are translucent, about 7-9 minutes. Add garlic and cook for another minute or two making sure to scrap up fond from bottom of pan. Add beans, chicken stock, red pepper flakes, and thyme. Simmer over medium-low heat for about 30 minutes, until vegetables are soft. Add sausage and cook for another ten minutes. Remove sprigs of thyme, salt and pepper to taste and serve.

Makes 6 servings.