Easy Cassoulet Soup
Warm, hearty, and packed with rustic French flavors, this Easy Cassoulet Soup is a simplified take on the classic cassoulet, perfect for weeknight dinners. Featuring a rich medley of crispy bacon, savory chicken sausage, tender white beans, and aromatic vegetables simmered in a fragrant broth of chicken stock, tomatoes, thyme, and bay leaf, this one-pot recipe delivers comforting coziness in every spoonful. With just 15 minutes of prep time and accessible pantry ingredients, this quick cassoulet-inspired soup is an ideal option for busy cooks craving a wholesome meal. Garnished with fresh parsley for a burst of color and flavor, serve it with crusty bread for an irresistible dinner that the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 slices bacon
- 12 ounces chicken sausage
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 6 cups chicken broth
- 15 ounces canned diced tomatoes
- 30 ounces canned white beans
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Slice the bacon into small pieces and add it to the pot. Cook until crispy, about 4-5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Slice the chicken sausage into bite-sized pieces and add to the pot. Cook until browned on the outside, about 6-8 minutes, then remove and set aside with the bacon.
Chop the onion, carrots, and celery into small pieces. Mince the garlic.
Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Pour in the chicken broth and diced tomatoes, including their juice. Stir to combine.
Drain and rinse the canned white beans before adding them to the pot.
Add the thyme, bay leaf, cooked bacon, and chicken sausage to the pot. Stir to incorporate all ingredients.
Season with salt and black pepper, then bring the soup to a boil. Reduce heat to low and simmer for 20-25 minutes to allow the flavors to meld.
Remove the bay leaf before serving. Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 12195 mg | 530% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 76.9 g | 275% | |
| Total Sugars | 45.6 g | ||
| Protein | 177.6 g | 355% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1076 mg | 83% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 8255 mg | 176% | |
*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.
