This chunky Sausage and Tomato Soup is everything you need it to be; full of flavour, hearty and comforting. Using broken up sausages or a block of sausage meat, tinned chopped tomatoes, diced potato, white beans and spinach, it’s definitely not a soup you need a ton of bread with. I’ve gone for Mediterranean vibes with the seasonings, adding in sweet smoked paprika and oregano, making the broth smoky and earthy.
If you have a toddler, weaning baby or fussy eater and are wondering how to adapt this recipe for your family, see here >
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FAQ’s For My Sausage and Tomato Soup
Can I use any sausages?
You’ll want to go for a high quality sausage for this soup. Look for one with a high pork content / lower fat content. You can use a pack of sausage meat if you need to keep prep time down, as it will be quicker than snipping open and breaking up sausages.
What tinned tomatoes should I use?
Go for good quality tinned tomatoes for a richer flavour. You could even use a tin of cherry tomatoes if you like. If you have a fussy eater who doesn’t like chunks of tomato, see my recommendations here.
Can I prepare this Sausage and Tomato Soup in advance?
Yes, you can prepare most of it in advance. If using sausages, you could break up the sausage meat into a prep bowl, cover and refrigerate for later that day or the next (so long as you cook it within 24 hours). You can also prep the garlic, onion and potatoes, cover and refrigerate in prep bowls. The seasonings and flour can be measured out as well and be stored in covered bowls at room temperature.
Can I feed more people with this recipe?
Yes! It’s so easily doubled, just use an extra large saucepan.
How can younger children help make it?
They can help you take off the sausage casing and break up the sausage meat into a bowl, just have them wash their hands before and after. See what they think of the texture! They can also help measure out the seasonings and flour.
Can I Store Sausage and Tomato Soup leftovers?
You can store any Sausage and Tomato Soup leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze them, just defrost for 24 hours in the fridge and reheat in the microwave, stirring halfway, until steaming hot all the way through.
For more on safe food storage and reheating read here >
What diets is this recipe suitable for?
My Sausage and Tomato Soup is dairy, egg, soy and nut-free. You can also make it gluten-free by swapping the flour for cornflour, or omitting it completely. This will just make a runnier soup.
How can I make this meal more sustainable?
If you are trying to eat less meat, you could cut the sausage content in half, down to four sausages and then double up on the white beans. You could use a can of haricot (navy) beans and a can of cannellini or butterbeans.
Making my Sausage and Tomato Soup
Watch me make my Sausage and Tomato Soup step-by-step here, before or as you cook.
Adapting My Sausage and Tomato Soup For Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Sausage and Tomato Soup recipe for sharing with a weaning baby, toddler or a fussy eater, which will help make it easier to eat together as a family.
Keeping Picky Eaters Happy
If you have a tomato hater in the family, then this is probably not the soup for them. If you have a child who is ok with tomato sauces, just not good with chunks of tomato, then you could use finely chopped or crushed tinned tomatoes or even passata instead to go completely tomato lump-free.
See more from me on fussy eaters here >
Making My Sausage and Tomato Soup Suitable for Baby Weaning
Because of the small broken up pieces of sausage, this is only suitable for 12 month+ Use no or low-salt stock.
How to Serve to Babies & Toddlers
You can smash down the potato cubes with the back of a fork or spoon. Everything else should be manageable for 12 months +.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, read here >
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SAUSAGE AND TOMATO SOUP
- Chef’s knife + chopping board
- Large measuring jug & small wire hand whisk
- Garlic press
- 1 tablespoon olive oil
- 1 onion finely chopped
- 8 good quality pork sausages or 500g / 17.64oz sausage meat
- 2 garlic cloves crushed
- 2 tablespoons flour see notes for GF
- 1 tablespoon sweet smoked paprika
- 2 x 400g tin chopped tomatoes
- 1 ltr hot chicken stock
- 1 teaspoon white sugar
- 600 g white potatoes peeled and diced ½ inch
- 1 slightly heaped teaspoon dried oregano
- 400 g haricot beans (navy) drained
- Few handfuls of spinach optional
- Black pepper to taste (salt not needed, sausages are salty enough)
- Toasted bread like sourdough
- Heat the oil in a large saucepan over a medium-high heat. If you are using whole sausages, snip open each sausage lengthways and remove the casing. Break up the sausages or sausage meat with your fingers as you add it into the pan.
- Add the onions and fry, stirring often for 10 minutes. Use your spoon to break the meat up into little chunks as you go, until golden and onions are softened. Once done, drain any excess fat off.
- Return the pan to the heat and turn to low. Add the garlic, flour and paprika and fry for 1 minute, stirring.
- Add in the tomatoes and stir in well. Then add the stock slowly, stirring all the time. Turn the heat to high and add in the potatoes, sugar and black pepper and bring to the boil. Then cover, turn heat to low and simmer for 15 minutes.
- Add in the oregano and haricot (navy) beans, stir in and bring back to the boil. Cover, reduce heat to low and simmer for a further 5 minutes. Then stir through the spinach (if using) and leave for a minute or so to wilt.