If you’re craving something hearty, cozy, and packed with delightful flavors, this Sausage and Bean Soup Recipe is just the ticket. It brings together succulent sausage, tender beans, and a melody of savory spices all bubbling together in a luscious broth that warms you from the inside out. This soup isn’t just a meal; it’s like a warm hug in a bowl that comes together quickly and easily, perfect for any day you want comfort and nourishment without fuss. Trust me, once you try this Sausage and Bean Soup Recipe, it will become a beloved staple in your kitchen.
Ingredients You’ll Need
Simple ingredients often make the most unforgettable dishes, and this Sausage and Bean Soup Recipe is no exception. Each component adds its own magic — from the sweetness of sautéed vegetables to the richness of the cooked sausage and the creamy texture brought by a gentle cornstarch slurry.
- 2 tablespoons olive oil: This is the flavorful foundation that gently softens the vegetables and brings everything together.
- 1 cup diced yellow onion: Adds natural sweetness and depth when cooked until tender.
- 2 medium carrots (diced): For a subtle hint of sweetness and vibrant color.
- 2 ribs celery (diced): Offers freshness and slight crunch that balances the heartiness.
- 2 cloves garlic (minced): Brings aromatic warmth and a little kick of flavor.
- 2 tablespoons tomato paste: Concentrated tomato richness that gives the soup a savory backbone.
- 1 teaspoon Italian seasoning: A fragrant mix of herbs that enhances the overall taste profile perfectly.
- 1 teaspoon ground cumin: Adds a hint of earthiness and a subtle smoky note.
- ½ teaspoon smoked paprika: Elevates the soup with a whisper of smoky depth without overpowering.
- ½ teaspoon freshly ground black pepper: For the right amount of gentle heat and complexity.
- 6 cups low-sodium chicken broth: The rich, savory liquid that ties all the flavors together beautifully.
- 1 pound fully cooked chicken sausage (sliced into rounds): Provides protein and a deliciously savory, meaty bite.
- 2 (15 ounce) cans cannellini or great northern beans (rinsed and drained): Creamy beans that make this soup feel hearty and filling.
- 1 bay leaf: Adds subtle aromatic warmth while simmering.
- ½ cup milk (2% or whole): Contributes a touch of creaminess and softness in texture.
- 2 tablespoons cornstarch: Used to thicken the soup just enough for a satisfying mouthfeel.
- Salt (to taste): Enhances all the flavors without overwhelming.
- Grated Parmesan cheese (optional for serving): A final flourish of savory umami when sprinkled on top.
How to Make Sausage and Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large Dutch oven over medium heat. Toss in the diced onion, carrots, and celery, and let them sizzle gently until they soften and their natural sweetness blooms — about 5 to 6 minutes. Then stir in the minced garlic, tomato paste, Italian seasoning, cumin, smoked paprika, and black pepper. Cook for about a minute until everything smells irresistible and the tomato paste slightly darkens, unlocking its deep flavors.
Step 2: Simmer the Soup
Pour in the chicken broth, then add the sliced cooked sausage and rinsed beans. Tuck the bay leaf into the pot and bring everything to a simmer over medium heat. Once simmering, lower the heat and let the soup gently bubble for 12 to 15 minutes. This lets the flavors meld while the sausage begins to infuse the broth with its meaty goodness.
Step 3: Thicken the Soup
In a small bowl, whisk together the milk and cornstarch until smooth — this slurry will give your soup a lovely, slightly creamy texture. Slowly stir it into the simmering pot, and continue cooking for 2 to 3 minutes until the broth thickens just enough to coat every spoonful delightfully.
Step 4: Final Seasoning and Serving
Remove the bay leaf and give your soup a taste. Add salt only if needed — the beans and sausage usually bring plenty of savory seasoning already. Ladle the soup into warm bowls and if you want to elevate it even further, sprinkle grated Parmesan cheese on top for an extra layer of richness that melts perfectly into the hot soup.
How to Serve Sausage and Bean Soup Recipe
Garnishes
Sprinkling the soup with freshly grated Parmesan cheese instantly lifts the dish with salty, nutty richness. You might also consider a dash of chopped fresh parsley or a drizzle of extra virgin olive oil for a fresh, vibrant touch. A crack of black pepper on top right before serving adds a bit of zing that plays beautifully with the creamy broth.
Side Dishes
This soup pairs wonderfully with a crusty loaf of bread or rustic garlic toast for dipping into the flavorful broth. A crisp green salad with a light vinaigrette cuts through the richness, making for a well-balanced meal. For a heartier spread, roasted vegetables or a simple grain like quinoa or couscous can compliment the savory sausage and beans perfectly.
Creative Ways to Present
Consider serving this soup in charming, individual mini cast iron pots or rustic ceramic bowls for an inviting presentation. Topping with a small swirl of pesto or dollop of sour cream can add interesting flavor contrasts. For a festive touch, sprinkle chopped toasted nuts or seeds over your garnish for extra texture and a surprising bite that your guests will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your Sausage and Bean Soup Recipe, simply transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors often deepen with time, making the next-day meal even more comforting. Just be sure to cool it to room temperature before sealing to keep freshness intact.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Frozen Sausage and Bean Soup Recipe will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor preservation.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally so it warms evenly without scorching. If the soup has thickened too much in the fridge or freezer, simply add a splash of broth or water to bring it back to your preferred consistency. A gentle warm-up brings back that fresh-from-the-pot taste and cozy feel that makes this soup so special.
FAQs
Can I use different types of sausage in this Sausage and Bean Soup Recipe?
Absolutely! While this recipe uses fully cooked chicken sausage, you can swap in Italian sausage, pork sausage, or even turkey sausage depending on your taste preferences. Just make sure it’s pre-cooked and slice it before adding to the soup.
What beans work best for this soup?
Cannellini or great northern beans are ideal because of their creamy texture and mild flavor that won’t overpower the sausage and spices. However, you can experiment with navy beans or even chickpeas for a different twist.
Can I make this soup vegetarian?
Yes! Substitute the chicken broth with vegetable broth and replace the sausage with a smoky plant-based sausage or sautéed mushrooms for that meaty flavor. Adjust seasoning accordingly to keep it robust.
Is it possible to make this soup in a slow cooker?
Definitely! After sautéing the vegetables and spices, transfer everything to a slow cooker. Add the broth, beans, sausage, and bay leaf, then cook on low for 4 to 6 hours. Add the milk and cornstarch slurry in the last 15 minutes to thicken.
How thick should the soup be when finished?
The soup should have a pleasantly thickened broth, coating the back of a spoon without being too heavy or gloopy. The milk and cornstarch slurry gently enriches the texture, making each bite comforting and substantial without feeling dense.
Final Thoughts
There’s something so rewarding about a bowl of soup that’s both filling and full of flavor, and this Sausage and Bean Soup Recipe checks every box. It combines wholesome ingredients and easy steps to deliver a soul-satisfying meal perfect for sharing with loved ones or savoring on your own. Go ahead and give this recipe a try soon — it’s bound to become one of your favorite go-to dinners whenever you want cozy and delicious all in one.
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: American
Description
A hearty and flavorful Sausage and Bean Soup that combines tender chicken sausage, creamy beans, and aromatic vegetables in a savory tomato and herb broth. This comforting soup is perfect for a cozy meal and comes together in just 45 minutes.
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
- 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 and Garnish
- ½ cup milk (2% or whole)
- 2 tablespoons cornstarch
- Salt, to taste
- Grated Parmesan cheese, optional for serving
Instructions
- Prepare 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. This step softens the vegetables and builds the flavor base.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, Italian seasoning, ground cumin, smoked paprika, and ground black pepper. Cook for about 1 minute while stirring to release the spices’ aromas and integrate flavors.
- Add Broth and Main Ingredients: Pour in the low-sodium chicken broth, then add the sliced chicken sausage and rinsed beans. Place the bay leaf into the pot and bring the mixture to a simmer over medium heat. Once simmering, reduce heat to low and cook for 12 to 15 minutes to marry the flavors.
- Prepare Thickener: In a small bowl, whisk together the milk and cornstarch until smooth to create a slurry that will thicken the soup without lumps.
- Thicken Soup: Slowly stir the milk-cornstarch slurry into the simmering soup. Continue cooking for 2 to 3 minutes until the soup slightly thickens, creating a creamy texture.
- Finish and Serve: Remove and discard the bay leaf. Taste the soup and season with salt only if needed to avoid over-salting. Ladle the soup into bowls and top with grated Parmesan cheese if desired, adding a savory finishing touch.
Notes
- Use low-sodium chicken broth to control salt levels and customize seasoning at the end.
- For a creamier texture, whole milk works best, but 2% is fine for a lighter option.
- Fully cooked chicken sausage speeds up the cooking process and ensures even heating.
- The cornstarch slurry is essential for thickening without altering flavor.
- Parmesan cheese adds a nice umami boost but can be omitted for a dairy-free version.
- Vegetables can be finely chopped or diced for consistent cooking.
- Store leftovers refrigerated for up to 3 days or freeze for longer storage.
