Description
This hearty Sausage and Bean Soup combines flavorful cooked chicken sausage with tender cannellini beans and a medley of aromatic vegetables, simmered in a spiced tomato-infused broth for a comforting and satisfying meal. Finished with a creamy cornstarch and milk slurry for added richness, and optionally topped with Parmesan cheese.
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
Liquids and Protein
- 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)
Thickening and Seasoning
- 2 tablespoons cornstarch
- Salt to taste
- Grated Parmesan cheese (optional for serving)
Instructions
- Sauté vegetables: Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery and cook for 5 to 6 minutes until softened. Add minced garlic, tomato paste, Italian seasoning, cumin, smoked paprika, and black pepper, stirring and cooking for about 1 minute to release their aromas.
- Add broth, sausage, and beans: Pour in chicken broth, then add the sliced chicken sausage and drained beans. Tuck in the bay leaf. Bring the soup to a simmer over medium heat, then reduce heat to low and let it cook gently for 12 to 15 minutes to meld the flavors.
- Thicken the soup: In a small bowl, whisk together the milk and cornstarch until smooth to create a slurry. Stir this mixture into the simmering soup and cook for an additional 2 to 3 minutes until the soup thickens slightly.
- Finish and serve: Remove and discard the bay leaf. Taste the soup and add salt only if necessary. Ladle the soup into bowls and top with grated Parmesan cheese, if desired, to add a savory finish.
Notes
- For a vegetarian variation, substitute the chicken sausage with plant-based sausage and use vegetable broth instead of chicken broth.
- Using low-sodium broth allows better control of the final saltiness of the soup.
- Make sure to whisk the cornstarch and milk slurry well to avoid lumps in the soup.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Adding grated Parmesan is optional but adds a nice umami flavor.
