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
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
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.
