If you’re craving a warm, hearty meal that feels like a cozy hug in a bowl, this Sausage and Bean Soup Recipe is exactly what you need. Packed with tender beans, flavorful chicken sausage, and a blend of aromatic spices, this dish brings together simple ingredients in a way that’s deeply satisfying and wonderfully comforting. It’s a perfect weeknight dinner that’s both nourishing and bursting with layered flavors, making it a go-to recipe you’ll want to keep coming back to.
Ingredients You’ll Need
Each ingredient in this Sausage and Bean Soup Recipe plays a crucial role, contributing flavor, texture, or color to make the soup truly shine. The combination of fresh veggies, seasonings, and creamy elements is surprisingly simple but essential for that perfect bowl of goodness.
- Olive oil: The base fat for sautéing, it adds a subtle richness and helps soften vegetables.
- Diced yellow onion: Brings a sweet, savory foundation that melds beautifully with other flavors.
- Carrots: Adds natural sweetness and a pop of vibrant orange color.
- Celery: Provides a crisp, slightly earthy note that gives the soup depth.
- Minced garlic: Infuses the soup with aromatic warmth and a touch of punch.
- Tomato paste: Intensifies the soup’s savoriness and adds a rich umami hint.
- Italian seasoning: A fragrant blend that dresses the soup with classic Mediterranean herbs.
- Ground cumin: Adds a gentle warmth and earthiness to the flavor profile.
- Smoked paprika: Provides a subtle smokiness that elevates the sausage and beans.
- Freshly ground black pepper: Gives a mild heat that balances the flavors.
- Low-sodium chicken broth: The liquid base that brings everything together without overpowering.
- Fully cooked chicken sausage: Sliced rounds that impart protein and hearty texture.
- Cannellini or great northern beans: Tender beans that add creaminess and substance.
- Bay leaf: Infuses a subtle herbal fragrance during simmering.
- Milk (2% or whole): Adds creaminess and helps mellow the spices.
- Cornstarch: Used to thicken the soup gently, creating a luscious mouthfeel.
- Salt: Enhances all the flavors—added to taste for perfect seasoning.
- Grated Parmesan cheese (optional): A savory topping that adds a delicious finishing touch.
How to Make Sausage and Bean Soup Recipe
Step 1: Sauté the Vegetables and Build Flavor
Start by heating the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook them gently for about 5 to 6 minutes until they become soft and fragrant. This step releases their natural sweetness and lays a flavorful base for the soup. Next, stir in the minced garlic, tomato paste, Italian seasoning, ground cumin, smoked paprika, and freshly ground black pepper. Cook everything together for about a minute, letting the spices bloom and tomato paste caramelize slightly, which adds a rich depth to the mixture.
Step 2: Add Broth, Sausage, and Beans
Pour in the low-sodium chicken broth and toss in the sliced cooked chicken sausage along with the rinsed and drained beans. The chicken broth carries all the flavors, while the sausage adds a hearty protein punch and the beans bring creaminess and texture. Tuck the bay leaf into the pot and bring everything to a gentle simmer over medium heat. Then, lower the heat and let it cook slowly for 12 to 15 minutes, allowing those flavors to marry beautifully.
Step 3: Thicken the Soup with a Creamy Slurry
While the soup simmers, whisk together the milk and cornstarch until smooth to create a slurry. Stir this mixture into the simmering soup and cook for another 2 to 3 minutes. This little trick adds a lovely creamy texture and gives the soup just the right thickness without making it heavy. It’s the kind of silky consistency that invites you to savor every spoonful.
Step 4: Final Touches and Serve
Once you’ve removed and discarded the bay leaf, give your soup a taste and add salt as needed to bring everything into balance. Ladle the hot soup into bowls and if you like, sprinkle grated Parmesan cheese on top for a salty, nutty finish that takes this Sausage and Bean Soup Recipe to the next level. It’s now ready to warm you up and satisfy your soul.
How to Serve Sausage and Bean Soup Recipe
Garnishes
Simple garnishes can elevate your bowl of Sausage and Bean Soup Recipe beautifully. Freshly chopped parsley or a sprinkle of red pepper flakes add color and a hint of brightness or heat, while a drizzle of extra virgin olive oil imparts a luscious richness. Don’t overlook grated Parmesan or a dollop of sour cream for that perfect finishing touch that enhances the flavors.
Side Dishes
Pairing this soup with the right sides makes the meal even more delightful. Crusty bread, like a baguette or sourdough, is perfect for dipping and soaks up every flavorful drop. A light green salad with a tangy vinaigrette offers a refreshing contrast, and roasted vegetables can add extra texture and nutrition for a well-rounded dinner.
Creative Ways to Present
For a cozy family meal, serve the soup in rustic bowls with a sprinkle of herbs on top. If you’re entertaining, consider serving it in mini crocks or hollowed-out bread bowls for a charming presentation everyone will love. You could even offer a toppings bar with cheese, herbs, and chili flakes so guests can customize their bowls to their heart’s content.
Make Ahead and Storage
Storing Leftovers
This Sausage and Bean Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and flavor. When you’re ready to enjoy, simply reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the perfect consistency.
Freezing
Freezing is an excellent option if you want to save leftovers for a later date. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months and thawing overnight in the fridge is the best way to retain its texture and taste.
Reheating
Reheat the soup slowly on the stove over low to medium heat, stirring frequently to prevent sticking and to ensure even warming. If the soup has thickened too much after refrigeration or freezing, add a splash of broth or water to bring it back to your desired consistency. Taste and adjust seasoning before serving.
FAQs
Can I use spicy sausage instead of chicken sausage?
Absolutely! Using spicy sausage will give your Sausage and Bean Soup Recipe a livelier, bolder flavor. Just be mindful of the added heat and adjust the spices accordingly to keep everything balanced.
What can I substitute for cannellini beans?
If you don’t have cannellini beans on hand, great northern beans or navy beans are wonderful alternatives. They provide similar texture and flavor that complement the sausage and broth.
Is it okay to use plant-based sausage in this recipe?
Yes, plant-based sausage works well if you’re looking for a vegetarian or vegan version. Just check that it’s fully cooked or cook according to the package instructions before adding it to the soup to ensure safety and best taste.
Can I make this soup in a slow cooker?
You can! Simply sauté the vegetables and spices first, then transfer everything to your slow cooker. Cook on low for 4 to 6 hours and add the milk-cornstarch slurry in the last 15 minutes to thicken.
What’s the best way to thicken this soup without cornstarch?
If you prefer to skip cornstarch, you can lightly mash some of the beans in the pot to naturally thicken the soup or use a small amount of flour mixed with cold water as a substitute slurry.
Final Thoughts
This Sausage and Bean Soup Recipe is one of those comforting, satisfying dishes that warms your heart as much as it fills your belly. It’s simple to prepare, packed with flavor, and perfect for any time of year. I can’t wait for you to try it and make it a regular part of your cozy meal rotation—you’re going to love how this soup feels like a homemade hug in every bowl.
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 Salt
Description
This hearty Sausage and Bean Soup is a comforting and flavorful dish perfect for any day. Made with tender chicken sausage, creamy cannellini beans, and richly seasoned vegetables, it offers a balanced meal with a creamy texture thanks to a milk and cornstarch slurry. Easy to prepare on the stovetop, this soup brings a warm, satisfying bowl filled with Italian-inspired flavors.
Ingredients
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
Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- Salt, to taste
- 1 bay leaf
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
Thickening & Finishing
- ½ cup milk (2% or whole)
- 2 tablespoons cornstarch
- Grated Parmesan cheese (optional for serving)
Instructions
- Sauté the 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 add the minced garlic, tomato paste, Italian seasoning, ground cumin, smoked paprika, and black pepper. Stir and cook for about 1 minute to release their aromas.
- Add Broth, Sausage, and Beans: Pour in the low-sodium chicken broth. Add the sliced fully cooked chicken sausage and rinsed cannellini or great northern beans. Tuck the bay leaf into the mixture and bring the soup to a simmer over medium heat. Reduce the heat to low and let it cook gently for 12 to 15 minutes to meld flavors.
- Thicken the Soup: In a small bowl, whisk together the milk and cornstarch until smooth to make a slurry. Slowly stir this slurry into the simmering soup and cook for an additional 2 to 3 minutes, or until the soup thickens slightly, forming a creamy consistency.
- Season and Serve: Remove and discard the bay leaf. Taste the soup and add salt only if necessary. Ladle the soup into bowls and top with grated Parmesan cheese if desired for an extra layer of flavor.
Notes
- Make sure to rinse and drain beans to avoid excess sodium and improve texture.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
- For a vegetarian version, substitute chicken broth with vegetable broth and use vegetarian sausage or omit sausage.
- Adjust seasoning after thickening, as the slurry can mellow flavors.
- Leftovers freeze well for up to 1 month; thaw overnight before reheating.
