Description
This hearty Sausage and Bean Soup is a comforting and flavorful meal perfect for any day. With tender vegetables, savory chicken sausage, creamy beans, and a rich broth thickened with a milk and cornstarch slurry, this soup offers a balanced and delicious combination of textures and tastes. Ready in under an hour, it’s a satisfying dish that can warm you up on chilly days.
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
Soup Liquids and Proteins
- 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
- ½ cup milk (2% or whole)
- 2 tablespoons cornstarch
- Salt, to taste
Optional Garnish
- Grated Parmesan cheese
Instructions
- Heat and sauté vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook for 5 to 6 minutes, or until softened. Stir in the minced garlic, tomato paste, Italian seasoning, ground cumin, smoked paprika, and black pepper, cooking and stirring for about 1 minute to release their flavors.
- Add broth, sausage, and beans: Pour in the low-sodium chicken broth and add the sliced chicken sausage and rinsed, drained beans. Place the bay leaf into the pot. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook for 12 to 15 minutes to meld the flavors.
- Thicken the soup: In a small bowl, whisk together the milk and cornstarch until smooth. Slowly stir this slurry into the simmering soup and continue cooking for 2 to 3 minutes, or until the soup slightly thickens, creating a creamy texture.
- Final seasoning and serving: Remove and discard the bay leaf. Taste the soup and add salt only if needed. Ladle the hot soup into bowls and optionally top with grated Parmesan cheese for an extra layer of flavor and richness.
Notes
- Using low-sodium chicken broth allows better control of the soup’s saltiness.
- Chicken sausage can be substituted with turkey or pork sausage as preferred.
- For a thicker soup, increase the cornstarch slurry by 1 tablespoon of each milk and cornstarch.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- For a vegetarian option, omit the sausage and use vegetable broth, adding extra beans or vegetables for protein.
