This Sausage and Bean Soup is quick and easy to make thanks to fully cooked sausage and canned white beans. The hearty, savory broth makes it comforting, satisfying, and perfect for busy weeknights.
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During the colder months, my homemade soup recipes are front and center in my dinner lineup. I love hunkering down with a cozy bowl of soup, with the bonus of reheating the leftovers for lunch the next day.
It doesn’t get much more comforting than this Sausage and Bean Soup. It’s loaded with protein and fiber and delivers that cozy, soul-soothing flavor I crave at this time of year.
Using canned beans and fully cooked sausage gets dinner on the table in about 45 minutes, without sacrificing the classic depth you get from recipes like my Instant Pot 15 Bean Soup and Slow Cooker Ham and Bean Soup.
Ingredient Notes
- Fully-Cooked Sausage: I’ve been using Kirkland’s Parmesan and Cracked Black Pepper Chicken Sausage (love!), which comes in a 1-pound package. you can easily substitute another fully cooked chicken sausage, turkey sausage, or beef or pork smoked sausage. Many brands are sold in a 12-ounce package but using a full pound makes the soup extra hearty and the perfect ratio with the beans.
- Beans: Canned cannellini beans or great northern beans are ideal for this soup. Be sure to rinse and drain canned beans to remove excess sodium and keep the broth from tasting overly salty.
- Chicken Broth: Low-sodium broth is best so you can control the seasoning at the end.
- Milk + Cornstarch: Used together to lightly thicken the broth. This won’t make the soup creamy, just give it a little body. Unsweetened almond milk can be used for a dairy-free option.
- Seasonings: Italian seasoning, cumin, and smoked paprika add warmth and depth without overpowering the soup.
How to Make Sausage and Bean Soup
- Sauté the vegetables: Heat the olive oil in a Dutch oven and cook the onion, carrots, and celery until softened.
- Add aromatics and seasonings: Stir in the garlic, tomato paste, Italian seasoning, cumin, smoked paprika, and pepper and cook briefly until fragrant.
- Simmer the soup: Add the chicken broth, sliced sausage, beans, and bay leaf. Bring to a simmer and cook until the flavors come together.
- Thicken and finish: Stir in the milk and cornstarch mixture and cook just until the broth thickens slightly. Season to taste and serve.
Valerie’s Tips
Adjust the thickness: The milk and cornstarch just add a little body so it’s not overly brothy. If you’d like a touch more body, increase the cornstarch to 2½ to 3 tablespoons.
Make it dairy-free: Swap the milk for additional broth or unsweetened almond milk.
Add some greens: Stir in 2 cups chopped spinach or kale after thickening and cook for a minute or two, just until the greens are wilted.
Serve with Parmesan: For a little extra richness, finish with freshly grated Parmesan right before serving.
Storage Tips
- Refrigerate: Allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors continue to develop, making leftovers even better the next day.
- Freeze: This soup freezes well. Store cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm leftovers gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens as it sits, add a splash of broth or water to loosen it. Individual portions can also be reheated in the microwave.
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Sausage and Bean Soup
Ingredients
- 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
- 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
- Grated Parmesan cheese, optional for serving
Instructions
- Heat the olive oil in a large Dutch oven over MEDIUM heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes, or until softened. Add the garlic, tomato paste, Italian seasoning, cumin, smoked paprika, and pepper, and cook, stirring, for about 1 minute.
- Pour in the chicken broth and add the sausage and beans. Tuck the bay leaf into the mixture and bring it to a simmer over medium heat. Reduce the heat to low and cook for 12 to 15 minutes.
- Whisk the milk and cornstarch together until smooth. Stir the slurry into the simmering soup and cook for 2 to 3 minutes, or until slightly thickened.
- Remove and discard the bay leaf. Taste and season with salt only if needed. Ladle into bowls and top with grated Parmesan, if desired.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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