Busy Day Sausage Bean Soup
Hearty, wholesome, and undeniably comforting, Busy Day Sausage Bean Soup is the perfect recipe for when you need a quick yet satisfying meal. Packed with smoky sausage, tender cannellini and kidney beans, and a medley of aromatic vegetables like carrots, celery, and onion, this one-pot wonder comes together in just 40 minutes. Infused with the rich flavors of smoked paprika and Italian seasoning, this soup is brimming with robust taste and nutrition. Optional additions like baby spinach and a garnish of fresh parsley elevate this dish, making it both versatile and vibrant. Ideal for busy weeknights, this easy sausage bean soup is a cozy, protein-packed meal you'll return to time and time again.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 12 ounces smoked sausage (kielbasa or andouille)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 15 ounces canned diced tomatoes (with juice)
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 teaspoon dried Italian seasoning
- 1 teaspoon smoked paprika
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Slice the smoked sausage into rounds or half-moons and add to the pot. Cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside.
Add the diced onion, carrots, and celery to the same pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and add the canned diced tomatoes (with juice). Stir to combine.
Add the cannellini beans and kidney beans to the pot. Stir in the dried Italian seasoning, smoked paprika, salt, and black pepper.
Return the cooked sausage to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld.
If using spinach, stir it into the soup during the last 2 minutes of cooking until wilted.
Taste the soup and adjust seasoning as needed. Remove from heat.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 9538 mg | 415% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 31.3 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 6872 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
