Sausage and Bean Soup
Warm, hearty, and bursting with flavor, this Sausage and Bean Soup is the ultimate comfort food for chilly days. Made with savory Italian sausage, tender Great Northern beans, and a medley of aromatic vegetables, this one-pot wonder is both satisfying and simple to prepare. The rich, tomato-infused broth is perfectly seasoned with Italian herbs, garlic, and a hint of bay leaf, while optional fresh spinach adds a pop of color and nutrients. Ready in under an hour, this easy-to-make soup is perfect for weeknight dinners or meal prepping, serving up to six generous portions. Top with a sprinkle of parmesan cheese for an irresistible finishing touch, and pair with crusty bread to soak up every last drop. This recipe shines as a family-friendly, crowd-pleasing dish that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned Great Northern beans, drained and rinsed
- 6 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups fresh spinach leaves (optional)
- 0.25 cup parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage to the pot. Cook, breaking it into smaller pieces with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes (with their juices), Great Northern beans, and cooked sausage back into the pot. Stir to combine.
Pour in the chicken broth and stir in the Italian seasoning, bay leaf, salt, and black pepper.
Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 25 minutes, stirring occasionally.
If using spinach leaves, stir them into the soup during the last 5 minutes of cooking until wilted.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with grated parmesan cheese, if desired. Serve hot with crusty bread or your favorite side.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.7 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1092 mg | 23% | |
*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.
