Sausage and Bean Soup
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.
Servings: 6
Calories: 442kcal
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
Calories: 442kcal | Carbohydrates: 47g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 930mg | Potassium: 1087mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3920IU | Vitamin C: 6mg | Calcium: 168mg | Iron: 6mg