Cassoulet Soup
Warm, hearty, and brimming with comforting flavors, this Cassoulet Soup is an irresistible twist on the classic French dish. Loaded with tender chunks of chicken, smoky rounds of sausage, creamy cannellini beans, and a medley of aromatic vegetables, this one-pot wonder is perfect for cozy weeknight dinners or leisurely gatherings. A touch of tomato paste and dry white wine add depth to the rich, savory broth, while fresh thyme and a bay leaf infuse it with delightful herbal notes. Ready in just over an hour, this easy-to-make recipe brings the rustic charm of a traditional cassoulet to your table in a soup form, perfect for ladling into bowls and serving with crusty bread on the side. It’s a soul-satisfying dish that’s as nourishing as it is delicious, and the ideal way to warm up your day.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (such as andouille or kielbasa), sliced into rounds
- 1 pound chicken thighs, boneless and skinless, cut into 1-inch pieces
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 6 cups chicken broth
- 2 cans, 15-ounce each cannellini beans, drained and rinsed
- 1 bay leaf
- 4 fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the sliced sausage and cook, stirring occasionally, until browned, about 4-5 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the chicken pieces and cook until golden on all sides, about 5-6 minutes. Remove and set aside with the sausage.
Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste. Cook for 1 minute, until fragrant.
Pour in the white wine, scraping the bottom of the pot to deglaze any browned bits. Let the wine simmer for 2-3 minutes.
Return the sausage and chicken to the pot. Add the chicken broth, cannellini beans, bay leaf, thyme sprigs, salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 30-35 minutes, stirring occasionally.
Remove the bay leaf and thyme sprigs from the pot before serving.
Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread on the side if desired.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1160 mg | 25% | |
*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.
