Sausage Soup

Easily adapted to vegan

SERVES 4 | PREP 15 mins | COOK 45 mins


  • 1 pack Finnebrogue Naked Sausages, chopped
  • ½ tsp chilli flakes 
  • 1 tsp fennel seeds
  • 1 tsp garlic, finely chopped
  • 1 onion, diced
  • 2 sticks celery, finely chopped
  • 400g tin cannellini beans
  • 600ml chicken or veg stock
  • 100g green cabbage (greener parts), finely sliced 
  • Glug of olive oil
  • Parmesan to serve


  • Delicious warming soup using Naked Pork Sausages. Serve with olive bread for a great tasting lunch or dinner.

    Heat 1 tsp of olive oil in a pan then add the garlic, fennel and chilli - stir.

    Next add the onion and celery and cook for 5 mins until softened.

    Add the sausages and cook them until they are browned and cooked through.

    Pour in the beans including their juice, then pour in the stock. Bring to the boil, reduce heat and simmer for 20 minutes.

    Add the cabbage and cook for a further 5-10 minutes until the cabbage is cooked.

    Season with salt and pepper, then serve in bowls with a garnish of finely grated Parmesan, crusty bread or ciabatta.

    RECIPE CREATED BY NAKED FAN, @fabfoodinfivewords (Instagram)
  • To make vegan:

    Use Naked Without the Oink Sausages, and vegetable stock.

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