Description

This hearty Sausage and Bean Soup is a comforting and flavorful meal perfect for any day. Featuring tender chicken sausage, creamy cannellini beans, and a medley of aromatics and spices, this soup is thickened with a smooth milk and cornstarch slurry for a luscious finish. Ready in under an hour, it’s an ideal easy-to-make dish to warm you up.

Ingredients

Main 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

Optional Toppings

Grated Parmesan cheese

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Instructions

Sauté the aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking them for 5 to 6 minutes until softened and fragrant. Then, stir in the minced garlic, tomato paste, Italian seasoning, cumin, smoked paprika, and freshly ground black pepper, cooking and stirring for about one minute to bloom the spices.
Simmer the soup: Pour in the low-sodium chicken broth, then add the sliced chicken sausage and rinsed beans. Tuck the bay leaf into the mixture. Bring the soup to a gentle simmer over medium heat, then reduce to low and let it cook for 12 to 15 minutes to allow flavors to meld.
Thicken the soup: In a small bowl, whisk together the milk and cornstarch until completely smooth. Slowly stir this slurry into the simmering soup, cooking for an additional 2 to 3 minutes until the soup has slightly thickened to a creamy consistency.
Finishing touches: Remove and discard the bay leaf. Taste the soup and add salt only if necessary. Ladle the soup into bowls and garnish with grated Parmesan cheese if desired for an extra touch of flavor.

Notes

This soup can be made with any fully cooked chicken sausage or sub turkey sausage for a leaner option.
Use low-sodium broth to control the salt and add seasoning at the end to taste.
For a dairy-free version, substitute milk with coconut milk or almond milk and omit Parmesan cheese.
Leftovers store well in the refrigerator for up to 3 days.
Reheat gently on the stovetop to prevent curdling of the milk.