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

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

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)

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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.