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
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
- 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.
