There is something irresistibly comforting about a warm, hearty bowl filled with savory flavors and tender beans. This Sausage and Bean Soup Recipe brings together succulent slices of chicken sausage, creamy beans, and a medley of vegetables simmered in a fragrant blend of spices and broth. Perfect for chilly evenings or anytime you crave a meal that feels like a warm hug, this soup is easy to make yet packed with depth and satisfying texture. Whether you’re cooking for family or friends, this recipe promises a soul-soothing dinner with every spoonful.
Ingredients You’ll Need
Getting ready to make this Sausage and Bean Soup Recipe is a joy because the ingredients are straightforward, yet each one plays a crucial role in bringing that delicious soup together. From fresh vegetables to aromatic spices, you’ll create a harmonious balance of flavors and textures that make this dish truly special.
- Olive oil: Used to sauté the vegetables gently, adding a rich, fruity base to the soup.
- Yellow onion: Provides sweetness and depth once softened and caramelized.
- Carrots: Add subtle sweetness and a pop of vibrant color to the broth.
- Celery: Brings a light, fresh crunch and balances the sweetness of the carrots and onions.
- Garlic: Infuses the soup with a warm, aromatic punch that wakes up the taste buds.
- Tomato paste: Enhances the soup’s color and adds a concentrated, tangy richness.
- Italian seasoning: A fragrant herb blend that lifts the overall flavor profile.
- Ground cumin: Introduces a subtle earthy warmth that complements the sausage.
- Smoked paprika: Adds smoky undertones and a gentle heat for complexity.
- Black pepper: Freshly ground for a sharp and bright touch.
- Low-sodium chicken broth: The flavorful liquid that ties the ingredients into a cohesive whole.
- Fully cooked chicken sausage: The star protein, sliced to lend hearty, savory bites throughout the soup.
- Cannellini or great northern beans: These beans bring a creamy texture and mild flavor that soak up the broth beautifully.
- Bay leaf: Simmered to impart a subtle herbal aroma that deepens the soup’s flavor.
- Milk (2% or whole): Used to create a creamy finish that softens the spices and enriches the broth.
- Cornstarch: Mixed with milk to gently thicken the soup for the perfect consistency.
- Salt: Added to taste, enhancing all the natural flavors without overpowering them.
- Grated Parmesan cheese (optional): A sprinkle on top adds a savory, nutty finish just before serving.
How to Make Sausage and Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large Dutch oven over medium heat. Add diced yellow onion, carrots, and celery and cook for about five to six minutes until they soften and develop a fragrant sweetness. Then stir in minced garlic, tomato paste, Italian seasoning, ground cumin, smoked paprika, and black pepper. Let the spices toast lightly as you stir for about one minute; this helps unlock their full aromatic power, setting the stage for the soup’s bold flavor.
Step 2: Build the Soup Base
Next, pour in the low-sodium chicken broth, and add the sliced chicken sausage and rinsed beans to the pot. Don’t forget to tuck in the bay leaf, which gently infuses the soup while it simmers. Bring everything to a gentle simmer over medium heat, then lower the heat and let it cook for 12 to 15 minutes. This simmering time allows the sausages to meld with the broth and vegetables, creating a beautifully layered taste.
Step 3: Create the Creamy Finish
While the soup simmers, whisk together the milk and cornstarch until smooth. This mixture, known as a slurry, is the secret to bringing a velvety texture to your soup. Stir the slurry into the soup and let it cook for an additional two to three minutes. You’ll notice the broth slightly thickening and turning luxuriously creamy, elevating the overall mouthfeel and richness without overpowering the original flavors.
Step 4: Final Touches
Before serving, remove and discard the bay leaf—it’s done its magic and could add bitterness if left in. Taste the soup and add salt only if necessary, as the broth and sausage often provide enough seasoning. Ladle the soup into bowls and sprinkle with grated Parmesan cheese if you like a cheesy, savory boost. Now you’re ready to dig into a bowl that’s warm, hearty, and simply irresistible.
How to Serve Sausage and Bean Soup Recipe
Garnishes
A touch of garnishing can make your Sausage and Bean Soup Recipe visually inviting and even more delicious. Consider adding freshly chopped parsley for a burst of color and freshness or a swirl of heavy cream for extra indulgence. A crack of black pepper or a sprinkle of chili flakes can also add subtle heat if you like a slight kick. Parmesan cheese works wonders for a savory finish that melts beautifully on top.
Side Dishes
This soup holds its own well but pairs beautifully with some crusty artisan bread or warm garlic breadsticks that you can dip into the broth. A fresh green salad with a tangy vinaigrette cuts through the richness of the soup and adds balance. For a cozy meal, serve alongside creamy polenta or buttery mashed potatoes that complement the hearty flavors.
Creative Ways to Present
For a fun twist, try serving this soup in hollowed-out bread bowls for a rustic, charming presentation. Alternatively, portion the soup into individual ramekins and top with melted cheese under the broiler for a decadent gratin style. If you’re hosting a casual dinner, set up a garnish station with fresh herbs, cheese, and chili flakes so guests can tailor their bowls to their liking.
Make Ahead and Storage
Storing Leftovers
If you have any Sausage and Bean Soup Recipe leftover, store it in airtight containers in the refrigerator for up to four days. Make sure the soup is completely cooled before refrigerating to keep it fresh and flavorful. When refrigerated properly, the flavors will continue to deepen, making your leftovers even tastier.
Freezing
This soup freezes beautifully if you want to prepare in advance for a busy weeknight. Use freezer-safe containers or heavy-duty freezer bags and leave some space at the top to allow for expansion. It will keep well in the freezer for up to three months. When you’re ready, thaw it overnight in the fridge before reheating.
Reheating
To reheat, gently warm the soup over medium-low heat on the stove, stirring occasionally so it heats evenly and the creamy texture stays intact. Add a splash of broth or water if the soup has thickened too much. Microwave reheating also works well—just cover the bowl and heat in intervals, stirring in between until hot.
FAQs
Can I use a different type of sausage?
Absolutely! While chicken sausage is the choice in this Sausage and Bean Soup Recipe for a leaner option, you can substitute with pork, turkey, or even plant-based sausage varieties depending on your preference. Just keep in mind the cooking times and seasoning differences of the sausage you select.
Is it necessary to use cornstarch and milk?
The milk and cornstarch slurry adds a wonderful creamy texture without making the soup heavy. If you prefer a brothier soup, you can skip this step or use alternatives like flour or a splash of cream, but the slurry offers a light and silky finish that enhances the overall experience.
Can I make this soup vegetarian or vegan?
To adapt this Sausage and Bean Soup Recipe for a vegetarian or vegan diet, substitute the chicken sausage with a plant-based sausage or hearty mushrooms, and use vegetable broth instead of chicken broth. Replace the milk with a plant-based alternative and skip the Parmesan or use a vegan cheese option for garnish.
What type of beans work best in this soup?
Cannellini and great northern beans are ideal because of their creaminess and mild flavor, which pairs perfectly with the sausage and spices. However, you can experiment with other white beans or even chickpeas for a different texture and taste.
Can I prepare this soup in a slow cooker?
Yes, this recipe can be adapted to a slow cooker. Sauté the vegetables and spices in a pan first for optimal flavor, then add all ingredients except the milk and cornstarch slurry to the slow cooker. Cook on low for about 6 hours or high for 3-4 hours. Add the slurry near the end and cook until thickened.
Final Thoughts
There’s just nothing quite like the cozy satisfaction of a homemade bowl of Sausage and Bean Soup Recipe. It’s one of those dishes that warms you up from the inside out, delivers flavorful bites every spoonful, and effortlessly impresses anyone you serve it to. Whether you’re a seasoned home cook or just looking for a reliable, nurturing recipe to add to your repertoire, this soup truly shines. Give it a try and I promise, it will become a favorite fast!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and flavorful sausage and bean soup made with tender vegetables, Italian seasoning, and creamy broth thickened with a cornstarch slurry. Perfect for a comforting meal in under an hour.
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
- 1 teaspoon Italian seasoning
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
Broth & Protein
- 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
Thickening & Garnish
- ½ cup milk (2% or whole)
- 2 tablespoons cornstarch
- Salt, to taste
- Grated Parmesan cheese (optional for serving)
Instructions
- Prepare the Vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 5 to 6 minutes until softened and fragrant.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, Italian seasoning, ground cumin, smoked paprika, and freshly ground black pepper. Cook while stirring for about 1 minute to release the flavors.
- Simmer the Soup: Pour in the low-sodium chicken broth, then add the sliced sausage and drained beans. Tuck in the bay leaf. Bring the mixture to a simmer over medium heat, then reduce to low heat and cook gently for 12 to 15 minutes to meld the flavors.
- Thicken the Soup: In a small bowl, whisk together the milk and cornstarch until completely smooth. Stir this slurry into the simmering soup and cook for an additional 2 to 3 minutes, stirring occasionally, until the soup slightly thickens.
- Finish and Serve: Remove and discard the bay leaf. Taste the soup and season with salt as needed. Ladle into bowls and top with grated Parmesan cheese if desired. Serve hot and enjoy!
Notes
- You can substitute the chicken sausage with turkey sausage or a vegetarian sausage option if desired.
- Low-sodium chicken broth helps control salt levels; adjust seasoning at the end to taste.
- The cornstarch slurry is key to achieving a nice creamy texture without using heavy cream.
- Leftovers keep well refrigerated for up to 3 days and also freeze nicely.
- For extra flavor, garnish with fresh herbs like parsley or basil.
