Description
This hearty Sausage and Bean Soup is a comforting, flavorful dish made with tender vegetables, smoky spices, and protein-rich chicken sausage. It features a creamy texture achieved through a cornstarch slurry, perfect for a cozy meal any day of the week.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
Spices & Seasonings
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- Salt, to taste
- 1 bay leaf
Protein & Canned 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
Thickening & Garnish
- ½ cup milk (2% or whole)
- 2 tablespoons cornstarch
- 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 and cook for 5 to 6 minutes until softened. Stir in the minced garlic, tomato paste, Italian seasoning, cumin, smoked paprika, and freshly ground black pepper. Cook the mixture for about 1 minute, stirring constantly to develop the flavors.
- Add Broth and Main Ingredients: Pour in the low-sodium chicken broth. Add the sliced fully cooked chicken sausage and the rinsed and drained beans. Tuck the bay leaf into the mixture. Bring the soup to a simmer over medium heat, then reduce the heat to low and cook gently for 12 to 15 minutes to allow flavors to meld.
- Thicken the Soup: In a small bowl, whisk together the milk and cornstarch until smooth to form a slurry. Stir this mixture into the simmering soup. Continue cooking for 2 to 3 minutes until the soup thickens slightly, giving it a creamy texture.
- Finish and Serve: Remove and discard the bay leaf. Taste the soup and add salt only if needed as the broth and sausage might provide sufficient seasoning. Ladle the soup into bowls and optionally top with grated Parmesan cheese for extra flavor and richness.
Notes
- Use low-sodium chicken broth to control the salt content and adjust seasoning at the end.
- The fully cooked chicken sausage can be substituted with turkey sausage or vegetarian sausage if preferred.
- For a thicker soup, increase the cornstarch slightly or let the soup simmer a few more minutes before adding the slurry.
- Grated Parmesan is optional but adds a nice umami flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
