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
Scale
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.
