If you’re on the hunt for a comforting, hearty meal that feels like a warm hug in a bowl, this Sausage and Bean Soup Recipe is your new best friend. It’s packed with tender vegetables, flavorful sausage, and creamy beans all swimming in a savory, lightly spiced broth. The perfect balance of spices and textures makes every spoonful satisfying and nourishing, and it’s incredibly easy to prepare, making it ideal for cozy weeknights or casual gatherings. Trust me, once you try this Sausage and Bean Soup Recipe, it will become a staple in your kitchen rotation.
Ingredients You’ll Need
Simple, wholesome ingredients come together to create this soul-satisfying soup. Each element plays a crucial role, from the sweetness of the carrots to the smokiness of the paprika, ensuring the final bowl bursts with flavor and inviting texture.
- 2 tablespoons olive oil: The foundation for sautéing, adding richness without overpowering the soup’s delicate flavors.
- 1 cup diced yellow onion: Brings a subtle sweetness and depth to the broth once softened.
- 2 medium carrots (diced): Adds natural sweetness and a pleasant bite that balances the savory ingredients.
- 2 ribs celery (diced): Offers a fresh, slightly peppery crunch that livens up the soup’s texture.
- 2 cloves garlic (minced): Infuses every spoonful with a warm, aromatic kick.
- 2 tablespoons tomato paste: Concentrates the flavors and adds a rich umami backdrop to the broth.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that brings Mediterranean charm to the soup.
- 1 teaspoon ground cumin: Introduces a gentle earthiness that complements the sausage beautifully.
- ½ teaspoon smoked paprika: Lends a subtle smoky flavor that deepens the overall taste profile.
- ½ teaspoon freshly ground black pepper: Adds a touch of heat and spice to awaken the palate.
- 6 cups low-sodium chicken broth: Forms the savory liquid base that makes the soup hearty and satisfying.
- 1 pound fully cooked chicken sausage (sliced into rounds): Provides protein and a smoky, meaty texture without the fuss of raw sausage.
- 2 (15 ounce) cans cannellini or great northern beans (rinsed and drained): Creamy beans that add bulk, fiber, and a velvety texture to the soup.
- 1 bay leaf: Imparts a subtle, herbal nuance that elevates the broth’s complexity.
- ½ cup milk (2% or whole): Balances the acidity and adds creaminess for a luscious finish.
- 2 tablespoons cornstarch: Used to thicken the soup just enough for a silky mouthfeel.
- Salt (to taste): Enhances all the flavors perfectly in the final step.
- Grated Parmesan cheese (optional for serving): Adds a salty, cheesy flourish that takes each bite over the top.
How to Make Sausage and Bean Soup Recipe
Step 1: Sauté the Aromatics and Spices
Start by warming the olive oil in a large Dutch oven over medium heat. Toss in the onions, carrots, and celery, and let them cook gently for 5 to 6 minutes until they soften and release their natural sweetness. Then add the minced garlic, tomato paste, Italian seasoning, cumin, smoked paprika, and freshly ground black pepper. Stir everything together for about a minute – this helps the spices bloom and the tomato paste caramelize, building a rich, flavorful base for your soup.
Step 2: Add Broth, Sausage, and Beans
Pour in the chicken broth, giving the pot a good stir to combine all those wonderful flavors. Add the sliced chicken sausage and both cans of rinsed and drained beans, folding them gently into the mixture. Don’t forget the bay leaf! Tuck it in and bring everything up to a gentle simmer over medium heat. Then lower the heat and let it cook quietly for 12 to 15 minutes so all those flavors can meld and the sausage heats through perfectly.
Step 3: Thicken and Creamify the Soup
In a small bowl, whisk together the milk and cornstarch until smooth – this slurry is your secret weapon for adding just the right amount of creaminess and thickness. Pour it into the simmering soup and stir continuously for 2 to 3 minutes until the broth thickens slightly into a silky, comforting texture that clings to every bean and sausage slice.
Step 4: Final Touches and Seasoning
Remove the bay leaf and give the soup a careful taste. Add salt only if needed, because the broth, sausage, and Parmesan will already provide plenty of seasoning. Ladle the soup into bowls and if you like, sprinkle generously with freshly grated Parmesan cheese – it adds a perfect salty finish and a little extra indulgence to this wholesome, satisfying meal.
How to Serve Sausage and Bean Soup Recipe
Garnishes
To elevate the presentation and flavors, consider fresh parsley or a few torn basil leaves on top. A drizzle of good-quality olive oil or a spoonful of tangy Greek yogurt can add brightness and creaminess that contrasts beautifully with the smoky sausage. Of course, freshly grated Parmesan cheese is a classic that adds a nutty, salty burst with every bite.
Side Dishes
This soup is hearty enough to stand on its own, but pairing it with a crisp green salad and crusty bread is pure bliss. Garlic bread or a slice of toasted baguette are perfect for dipping and soaking up the delicious broth. For a fuss-free dinner, a simple side of roasted vegetables or steamed greens balances the meal wonderfully without competing with the soup’s bold flavors.
Creative Ways to Present
Serve the soup in rustic bowls with a sprinkle of chili flakes for a touch of extra heat, or spoon it into bread bowls for a playful and edible container. You can also top it with crunchy toasted breadcrumbs or fried sage leaves to add unexpected texture. For a fun twist, garnish with a dollop of pesto or a few drops of hot sauce, making each serving uniquely yours.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Sausage and Bean Soup Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days, making lunch or dinner on busy days an effortless pleasure.
Freezing
This soup freezes really well, making it a fantastic dish to prepare in advance. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty zip-top bags. It can be frozen for up to 3 months. Just remember to leave a little room for expansion and avoid adding the Parmesan until after reheating.
Reheating
Reheat gently over low to medium heat on the stovetop, stirring occasionally to prevent sticking. If the soup seems too thick after thawing, stir in a splash of broth or milk to loosen it up. Add any fresh garnishes or cheese just before serving to keep the flavors bright and vibrant.
FAQs
Can I use different types of sausage?
Absolutely! Feel free to swap the chicken sausage for Italian pork sausage, turkey sausage, or even a spicy chorizo if you like a little kick. Just be mindful of adjusting the salt and spice levels accordingly.
Are canned beans the best choice?
Canned beans are perfect for convenience, but if you prefer cooking from dried beans, soak them overnight and cook until tender before adding. This can enhance texture and flavor, though it adds some prep time.
Can I make this soup vegetarian?
Yes! Substitute the sausage with smoked or spicy plant-based sausage alternatives, and swap the chicken broth for vegetable broth. The flavors will still be rich and satisfying.
What’s the purpose of the cornstarch and milk slurry?
This mixture thickens the soup slightly while adding creaminess without heaviness. It helps bind the broth with the beans and sausage, creating a luscious texture that feels indulgent but light.
How spicy is the Sausage and Bean Soup Recipe?
The spice level is mild and balanced thanks to the combination of Italian seasoning, cumin, and smoked paprika. You can easily adjust by adding more paprika or a pinch of red pepper flakes if you enjoy extra heat.
Final Thoughts
This Sausage and Bean Soup Recipe is such a joy to make and even more delightful to eat. It’s warm, wholesome, and bursting with layers of flavor that feel like a loving embrace on any day. I encourage you to give it a try—once you do, it will quickly become a favorite that you turn to whenever you crave something nourishing and delicious.
Print
Sausage and Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
This hearty Sausage and Bean Soup is a comforting and flavorful dish perfect for a cozy meal. Featuring tender vegetables, Italian-seasoned chicken sausage, creamy cannellini beans, and a subtle blend of spices, this soup is thickened with a milk and cornstarch slurry for a satisfying texture. Ready in just 45 minutes, it’s ideal for a weeknight dinner or meal prep.
Ingredients
Vegetables
- 1 cup diced yellow onion
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
Seasonings & Spices
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- Salt, to taste
- 1 bay leaf
Protein & Dairy
- 1 pound fully cooked chicken sausage, sliced into rounds
- 2 (15 ounce) cans cannellini or great northern beans, rinsed and drained
- ½ cup milk (2% or whole)
- 2 tablespoons cornstarch
- Grated Parmesan cheese, optional for serving
Liquids & Oils
- 2 tablespoons olive oil
- 6 cups low-sodium chicken broth
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. Stir in the minced garlic, tomato paste, Italian seasoning, ground cumin, smoked paprika, and black pepper, cooking and stirring for about 1 minute to release the aromas.
- Simmer Soup: Pour in the low-sodium chicken broth, then add the sliced chicken sausage and drained beans. Tuck the bay leaf into the mixture and bring the soup to a gentle simmer over medium heat. Reduce heat to low and let it cook uncovered for 12 to 15 minutes, allowing flavors to meld.
- Thicken Soup: In a small bowl, whisk together the milk and cornstarch until smooth. Stir this slurry into the simmering soup and continue cooking for 2 to 3 minutes until the soup has thickened slightly, creating a creamy texture.
- Season & Serve: Remove and discard the bay leaf. Taste the soup and add salt if needed. Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot for a comforting meal.
Notes
- Use fully cooked chicken sausage to save time and ensure even cooking.
- Rinsing canned beans reduces sodium and improves flavor.
- The milk and cornstarch slurry is key for a creamy, thickened soup without cream.
- Adjust seasonings according to your taste preferences.
- Parmesan cheese adds a nice savory touch but can be omitted for a lighter version.
- For a spicier soup, add crushed red pepper flakes with the spices.
