If you are looking for a comforting bowl that warms your soul and satisfies your appetite, this Sausage and Bean Soup Recipe is absolutely the way to go. It blends hearty, savory sausage with tender beans in a fragrant broth spiced just right to deliver rich flavor in every spoonful. Whether you need a quick weeknight dinner or a cozy meal to share with loved ones, this soup has everything you want—vibrant vegetables, smoky undertones, and a creamy finish that brings it all together beautifully.
Ingredients You’ll Need
Getting the ingredients right is key to capturing the essence of this Sausage and Bean Soup Recipe. Each item plays a special role: fresh vegetables build flavor and texture, spices boost warmth and complexity, and pantry staples like beans and broth provide hearty substance.
- Olive oil: This is your flavor base and helps soften the vegetables while adding subtle fruitiness.
- Diced yellow onion: Adds natural sweetness and depth once sautéed.
- Carrots: Provide a gentle crunch and a touch of natural sugar to balance the savory notes.
- Celery: Contributes aromatic freshness and subtle bitterness to enhance complexity.
- Garlic: Essential for its pungent aroma and flavor that infuses the entire soup.
- Tomato paste: Offers concentrated tomato richness to deepen the broth’s color and taste.
- Italian seasoning: Combines herbs like oregano and basil for an earthy herbal flair.
- Ground cumin: Adds a warm, smoky undertone that complements the sausage perfectly.
- Smoked paprika: Delivers a subtle smoky heat and beautiful red hue.
- Freshly ground black pepper: Brings a little sharpness that livens up the soup.
- Low-sodium chicken broth: Forms the savory liquid base, controlling salt level and adding depth.
- Fully cooked chicken sausage: The star protein, sliced for tender bites and spiced character.
- Cannellini or great northern beans: These creamy beans add substance, making the soup nourishing and filling.
- Bay leaf: Imparts subtle aromatic complexity while the soup simmers.
- Milk (2% or whole): Creates a smooth, creamy finish without heaviness.
- Cornstarch: Acts as a gentle thickener for a luscious, velvety texture.
- Salt: Used sparingly to finish and balance flavors perfectly.
- Grated Parmesan cheese (optional): Adds a savory, umami-rich garnish when serving.
How to Make Sausage and Bean Soup Recipe
Step 1: Sauté the Vegetables and Spices
Start by heating olive oil in a large Dutch oven over medium heat so it gets nice and warm but not smoking. Add your diced onions, carrots, and celery and cook them gently for 5 to 6 minutes until they’re soft and fragrant. This softening releases their natural sweetness and builds a flavorful foundation. Then stir in the garlic, tomato paste, Italian seasoning, cumin, smoked paprika, and freshly ground black pepper. Cook everything together, stirring constantly, for about a minute so those spices bloom and infuse their magic right away.
Step 2: Add Broth, Sausage, and Beans
Once your aromatics are golden and spiced, pour in the six cups of low-sodium chicken broth. Add in the pre-cooked chicken sausage sliced into rounds and your rinsed, drained beans to the pot. Tuck the bay leaf into the mixture—it will infuse subtle nuance as the soup simmers. Bring everything to a gentle simmer on medium heat, then reduce to low and let it cook, uncovered, for 12 to 15 minutes. This step melds all the flavors while the sausage and beans become soft but not mushy.
Step 3: Thicken the Soup with a Milk and Cornstarch Slurry
To give your Sausage and Bean Soup Recipe that perfect creamy texture, whisk together the milk and cornstarch in a small bowl until completely smooth. Slowly stir this slurry into the simmering soup, and continue cooking for 2 to 3 minutes, allowing the soup to thicken slightly. Not too thick, just enough so that every spoonful feels rich and comforting without weighing it down.
Step 4: Final Touches and Seasoning
Remove the bay leaf and give your soup a good taste. Since you used low-sodium broth, you may want to add salt at this stage, but do it sparingly so you don’t overpower the balance. Ladle the soup into bowls and offer freshly grated Parmesan cheese on top for anyone who wants a little cheesy richness. This is where the dish really becomes a crowd-pleaser—simple, hearty, and full of flavor.
How to Serve Sausage and Bean Soup Recipe
Garnishes
Adding garnishes to this soup can elevate the eating experience in subtle but delicious ways. Freshly grated Parmesan is a classic choice that introduces a salty, nutty finish. You can also sprinkle chopped fresh parsley or basil for a bright herbal contrast. A drizzle of good-quality olive oil or a few red pepper flakes gives an extra layer of flavor and a hint of heat if desired.
Side Dishes
This soup is satisfying on its own but pairs beautifully with simple sides that soak up the flavors. Crusty bread or warm garlic bread is ideal for dipping. A light green salad with a tangy vinaigrette offers a refreshing counterbalance to the soup’s richness. For a heartier meal, serve with roasted vegetables or a grain like quinoa or brown rice alongside.
Creative Ways to Present
For a fun twist, serve this Sausage and Bean Soup Recipe in bread bowls made from hollowed-out sourdough rounds, turning every bowl into an edible delight. You can also portion it into individual ramekins, top with cheese, and broil for a gratin-style finish. Adding a swirl of pesto or sour cream on top right before serving adds unexpected flavor and a pop of color.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores really well in the refrigerator for up to 3 days. Simply transfer it into an airtight container once cooled to keep the flavors fresh and prevent the soup from absorbing other fridge smells. Reheat gently on the stove or microwave to preserve the texture of the sausage and beans.
Freezing
You can freeze this soup to make future meals a breeze. Let it cool completely, then pour it into freezer-safe containers or heavy-duty zip-top bags. It will keep beautifully for up to 2 months. Just be sure to leave a bit of space at the top because the soup will expand as it freezes. Thaw overnight in the fridge before reheating.
Reheating
When reheating, warm the soup gently over medium-low heat on your stovetop, stirring occasionally to prevent sticking. If the soup has thickened too much in the fridge or freezer, add a splash of chicken broth or milk to loosen it up without diluting the flavor. Avoid boiling as it can toughen the sausage.
FAQs
Can I use other types of sausage in this recipe?
Absolutely! While fully cooked chicken sausage works great here, Italian sausage, smoked sausage, or even turkey sausage would bring wonderful flavor and texture variations. Just make sure the sausage is pre-cooked or cooked thoroughly when adding it to the soup.
Is it possible to make this soup vegetarian?
You can definitely make a vegetarian version by swapping the chicken sausage for plant-based sausage and using vegetable broth instead of chicken broth. The spices and beans will still create a hearty, flavorful dish.
Can I make this soup spicier?
Yes! To add heat, sprinkle in some crushed red pepper flakes during the sauté phase or add hot sauce right before serving. You can also use spicy sausage varieties for an extra kick.
What’s the best type of beans to use?
Cannellini or great northern beans are ideal because they have a mild flavor and creamy texture, but if you prefer, you can substitute navy beans or even chickpeas for a different twist.
How thick should the soup be?
This Sausage and Bean Soup Recipe is meant to have a slightly thickened broth—not too thin nor overly creamy—so it coats your spoon comfortably without feeling heavy. Adjust the thickness by controlling how much milk and cornstarch slurry you use.
Final Thoughts
If you want a dish that feels like a warm hug on a chilly day, you cannot go wrong with this Sausage and Bean Soup Recipe. Its perfect balance of smoky sausage, creamy beans, and vibrant vegetables makes it an all-around winner. Give it a try soon and share it with those you care about—delicious memories are waiting to be made.
Print
Sausage and Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and flavorful Sausage and Bean Soup featuring tender vegetables, Italian spices, and creamy broth thickened with milk and cornstarch. Perfect for a comforting meal that comes together quickly on the stovetop.
Ingredients
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
- 6 cups low-sodium chicken broth
- 1 bay leaf
Main Ingredients
- 1 pound fully cooked chicken sausage, sliced into rounds
- 2 (15 ounce) cans cannellini or great northern beans, rinsed and drained
Thickening & Finishing
- ½ cup milk (2% or whole)
- 2 tablespoons cornstarch
- Salt, to taste
- Grated Parmesan cheese, optional for serving
Instructions
- Sauté vegetables and spices: Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery; cook for 5 to 6 minutes until softened. Stir in minced garlic, tomato paste, Italian seasoning, cumin, smoked paprika, and black pepper; cook while stirring for about 1 minute to release flavors.
- Simmer soup: Pour in chicken broth and add sliced sausage and rinsed beans. Tuck in the bay leaf. Bring mixture to a simmer over medium heat, then reduce heat to low and cook gently for 12 to 15 minutes to meld flavors.
- Thicken the soup: In a small bowl, whisk together milk and cornstarch until smooth. Slowly stir the mixture into the simmering soup and cook for 2 to 3 minutes until the soup thickens slightly.
- Final seasoning and serving: Remove and discard the bay leaf. Taste the soup and season with salt only if needed. Ladle into bowls and garnish with grated Parmesan cheese if desired. Serve warm.
Notes
- Use fully cooked chicken sausage for quick preparation; alternatively, pre-cook raw sausage before adding.
- Adjust thickness by varying the amount of milk-cornstarch slurry.
- For a spicier soup, add crushed red pepper flakes when adding the spices.
- Leftover soup stores well in the refrigerator for up to 3 days.
- Vegetarian variation: substitute sausage with plant-based sausage and use vegetable broth.
