If you’re craving a meal that feels like a warm hug in a bowl, then this Sausage and Bean Soup Recipe is exactly what you need. It’s a wonderful blend of tender sausages, creamy beans, and beautifully sautéed vegetables all simmered in a flavorful broth that’s rich, hearty, and downright comforting. Whether you’re cooking for a cozy family dinner or looking to impress friends with simple but satisfying flavors, this soup delivers every time with its perfect balance of texture and taste.
Ingredients You’ll Need
The beauty of this Sausage and Bean Soup Recipe lies in its simplicity—each ingredient is easy to find yet essential in creating that delicious harmony of flavors and textures. From the warmth of the Italian seasoning to the creamy beans that bulk up the soup, every element plays a crucial role.
- Olive oil: Use good quality olive oil to sauté the vegetables and bring out their natural sweetness.
- Yellow onion: Adds a subtle sweetness and depth to the broth once softened.
- Carrots: Offer a slight crunch and a touch of natural sweetness that balances the dish.
- Celery: Provides an aromatic base that complements the other vegetables.
- Garlic: Gives a punch of flavor that brightens the soup beautifully.
- Tomato paste: Intensifies the broth’s richness and adds a lovely color.
- Italian seasoning: Brings aromatic herbs that tie the whole soup together.
- Ground cumin: Lends a warm, earthy touch that elevates the sausage and beans.
- Smoked paprika: Introduces a subtle smokiness enhancing the sausage’s flavor.
- Black pepper: Freshly ground for a bit of heat and freshness.
- Low-sodium chicken broth: The flavorful base that holds everything together while keeping the sodium in check.
- Fully cooked chicken sausage: Sliced into rounds; it’s the star protein adding savory goodness.
- Cannellini or great northern beans: Rinsed and drained; they offer creaminess and heartiness to the soup.
- Bay leaf: Infuses subtle herbal notes during simmering.
- Milk (2% or whole): Adds creaminess without overpowering the other flavors.
- Cornstarch: Creates a light, velvety thickness that makes each spoonful irresistible.
- Salt: To taste, enhancing all the flavors just right.
- Grated Parmesan cheese (optional): Offers a salty, nutty topping that melts into the hot soup.
How to Make Sausage and Bean Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large Dutch oven over medium heat, then add diced onion, carrots, and celery. Cook these for about 5 to 6 minutes until they soften and start to release their natural sweetness. This step forms the foundational flavor base, so be patient—it pays off in the end!
Step 2: Add Aromatics and Spices
Once the vegetables are lovely and tender, stir in the minced garlic, tomato paste, Italian seasoning, ground cumin, smoked paprika, and freshly ground black pepper. Cook this fragrant mixture for about one minute, letting the tomato paste deepen in color and the spices bloom for maximum flavor impact.
Step 3: Combine Broth, Sausage, Beans, and Bay Leaf
Pour in the chicken broth, then add the sliced fully cooked chicken sausage and the rinsed beans. Nestle the bay leaf into the pot and bring everything to a gentle simmer over medium heat. Once simmering, reduce the heat to low and let it cook uncovered for 12 to 15 minutes. This melds the flavors beautifully and softens the beans just right.
Step 4: Thicken the Soup
In a small bowl, whisk together the milk and cornstarch until smooth, creating a slurry that will lightly thicken the soup without making it too heavy. Stir this into your simmering soup and cook for another 2 to 3 minutes until it’s slightly thickened and velvety in texture.
Step 5: Final Touches and Seasoning
Remove the bay leaf and taste your soup. Add salt if needed to elevate all the flavors perfectly. Serve hot, garnished with optional grated Parmesan cheese for an extra layer of richness that everyone will love.
How to Serve Sausage and Bean Soup Recipe
Garnishes
Freshly grated Parmesan is a classic topping that adds a salty, nutty dimension. For a pop of color and extra freshness, try chopped parsley or a drizzle of good olive oil. A sprinkle of crushed red pepper flakes can also add a pleasant zing if you like a bit of heat.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast—perfect for mopping up every last bit of that rich, flavorful broth. A simple green salad dressed with a lemon vinaigrette provides a crisp, refreshing contrast that balances the heartiness of the soup.
Creative Ways to Present
For entertaining, serve the sausage and bean soup in small mugs or mini bowls for an appealing appetizer. You can also ladle it over creamy polenta or rice for a meal that’s both filling and impressive in presentation. Adding a sprinkle of toasted breadcrumbs on top offers an exciting crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to airtight containers and refrigerate for up to 3 days. The flavors actually deepen overnight, making for an even tastier meal the next day.
Freezing
This Sausage and Bean Soup Recipe freezes exceptionally well. Pour cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion. It will keep beautifully for up to 3 months, making it a perfect batch-cooking option.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If frozen, thaw overnight in the refrigerator before reheating. Add a splash of broth or water if the soup has thickened too much.
FAQs
Can I use other types of sausage in this Sausage and Bean Soup Recipe?
Absolutely! While chicken sausage is light and tasty, you can substitute with pork, turkey, or even a spicy Italian sausage to give the soup a different flavor profile. Just make sure it’s fully cooked before adding.
Is it possible to make this soup vegetarian?
Yes! Replace the chicken sausage with plant-based sausage or smoked tofu, and use vegetable broth instead of chicken broth. The spices and beans still create a hearty, flavorful meal that vegetarian diners will love.
Can I use dried beans instead of canned?
You can, but dried beans will need to be soaked overnight and cooked separately before adding to the soup. This adds time but can deepen the bean flavor and improve texture if you prefer home-cooked beans.
How thick should the soup be?
The soup should be slightly thickened by the milk and cornstarch slurry—creamy and comforting but still spoonable and broth-like, not as thick as a stew.
Can I make this soup in a slow cooker?
Yes, brown the sausage and sauté the vegetables first, then transfer everything to a slow cooker, add broth and beans, and cook on low for 6 to 8 hours. Add the milk and cornstarch slurry near the end to thicken.
Final Thoughts
This Sausage and Bean Soup Recipe is a true kitchen champion—easy to make, packed with flavors, and endlessly comforting. I can’t encourage you enough to give it a try; it’s the kind of dish that feels like home with every spoonful. Whether for a busy weeknight or a leisurely weekend, it’s sure to become a well-loved staple in your recipe box.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and flavorful Sausage and Bean Soup simmered to perfection with aromatic vegetables, Italian spices, and creamy texture, perfect for a comforting meal.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
Seasonings
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
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
- 1 bay leaf
Thickening & Final Touch
- ½ cup milk (2% or whole)
- 2 tablespoons cornstarch
- Salt, to taste
- Grated Parmesan cheese, optional for serving
Instructions
- Sauté 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 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.
- Combine Broth, Sausage, and Beans: Pour in the low-sodium chicken broth, then add the sliced chicken sausage and rinsed beans. Nestle the bay leaf into the mixture. Bring the soup to a simmer over medium heat.
- Simmer Soup: Reduce the heat to low and let the soup cook gently for 12 to 15 minutes, allowing the flavors to meld together.
- Thicken Soup: In a small bowl, whisk together the milk and cornstarch until fully smooth. Stir this slurry into the simmering soup and cook for an additional 2 to 3 minutes until the soup slightly thickens.
- Final Seasoning and Serve: Remove and discard the bay leaf. Taste the soup and add salt only if needed. Serve hot, topped with grated Parmesan cheese if desired.
Notes
- Use fully cooked chicken sausage to save cooking time and ensure even cooking.
- Low-sodium chicken broth is recommended to control salt levels, but adjust seasoning to taste at the end.
- The milk and cornstarch slurry gently thickens the soup without adding heaviness.
- For a dairy-free option, substitute milk with a plant-based milk and skip Parmesan or use a dairy-free alternative.
- Leftovers keep well in the refrigerator for up to 3 days and freeze beautifully for up to 2 months.
