Description
This hearty Sausage and Bean Soup is a comforting and flavorful dish packed with tender vegetables, savory chicken sausage, and creamy beans in a fragrant broth. Perfect for an easy weeknight meal, it combines Italian herbs and warming spices to create a delicious and satisfying soup.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
Seasonings and Liquids
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 6 cups low-sodium chicken broth
- 1 bay leaf
Main Ingredients
- 1 pound fully cooked chicken sausage, sliced into rounds
- 2 (15 ounce) cans cannellini or great northern beans, rinsed and drained
Thickening Mixture
- ½ cup milk (2% or whole)
- 2 tablespoons cornstarch
To Taste and Serve
- Salt, to taste
- Grated Parmesan cheese, optional for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 5 to 6 minutes until softened. Then stir in the minced garlic, tomato paste, Italian seasoning, ground cumin, smoked paprika, and freshly ground black pepper. Cook for about 1 minute while stirring to develop the flavors.
- Add Broth, Sausage, and Beans: Pour in the low-sodium chicken broth and add the sliced chicken sausage and rinsed beans. Tuck the bay leaf into the mixture and bring it to a simmer over medium heat. Once simmering, lower the heat to low and let it cook gently for 12 to 15 minutes to meld the flavors together.
- Thicken the Soup: In a small bowl, whisk together the milk and cornstarch until smooth to create a slurry. Gradually stir this mixture into the simmering soup and continue cooking for 2 to 3 minutes until the soup thickens slightly.
- Finish and Serve: Remove and discard the bay leaf. Taste the soup and add salt if necessary. Ladle the soup into bowls and optionally top with grated Parmesan cheese before serving.
Notes
- Use fully cooked chicken sausage for convenience and faster cooking.
- Adjust the thickness by adding more or less cornstarch slurry depending on your preference.
- For a creamier soup, substitute milk with half-and-half or cream.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for longer storage.
- If you prefer a spicier soup, add a pinch of crushed red pepper flakes in step 1.
- Make it vegetarian by substituting sausage with plant-based sausage and using vegetable broth.
