Description
This hearty Sausage and Bean Soup combines savory chicken sausage with creamy cannellini beans in a flavorful broth seasoned with Italian herbs, cumin, and smoked paprika. Cooked with fresh vegetables and finished with a smooth cornstarch-milk slurry, this comforting soup is perfect for a cozy meal any day of the week.
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
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
Main Ingredients
- 6 cups low-sodium chicken broth
- 1 pound fully cooked chicken sausage, sliced into rounds
- 2 (15 ounce) cans cannellini or great northern beans, rinsed and drained
- 1 bay leaf
Finishing Ingredients
- ½ cup milk (2% or whole)
- 2 tablespoons cornstarch
- Salt, to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté the vegetables and aromatics. 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. Add minced garlic, tomato paste, Italian seasoning, ground cumin, smoked paprika, and freshly ground black pepper. Stir and cook for about 1 minute to release the aromas.
- Add broth, sausage, and beans; simmer. Pour in the low-sodium chicken broth, then add the sliced chicken sausage and the rinsed and drained beans. Tuck the bay leaf into the mixture. Bring everything to a simmer over medium heat, then reduce the heat to low and cook gently for 12 to 15 minutes to meld the flavors.
- Thicken the soup with a slurry. In a small bowl, whisk together the milk and cornstarch until smooth. Stir this slurry into the simmering soup, continuing to cook for 2 to 3 minutes until the soup slightly thickens and coats the back of a spoon.
- Season and serve. Remove and discard the bay leaf. Taste the soup and add salt only if needed, since the broth and sausage already add some saltiness. Ladle the soup into bowls and if desired, sprinkle with grated Parmesan cheese before serving.
Notes
- Use fully cooked chicken sausage for convenience and quick cooking time.
- Feel free to substitute the chicken sausage with turkey or pork sausage if preferred.
- For a vegetarian version, omit the sausage and use vegetable broth instead.
- Adjust seasoning after thickening to prevent over-salting.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely.
