Sausage Bean Soup
Warm up with a hearty bowl of Sausage Bean Soup, a comforting one-pot meal that’s bursting with flavor and perfect for chilly days. This crowd-pleasing recipe combines savory Italian sausage, tender cannellini and kidney beans, and a medley of aromatic vegetables simmered in a rich, herb-infused broth. The balance of mild or spicy sausage with fragrant dried thyme and oregano creates a robust, satisfying dish that’s ready in under an hour. Perfect for weeknight dinners or meal prepping, this protein-packed soup is easy to make and pairs beautifully with crusty bread or a simple salad. Garnish with fresh parsley for a burst of color and enjoy a bowl of delicious homemade goodness that’s as wholesome as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 14.5 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 thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (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, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked through, about 6-8 minutes. Remove the sausage with a slotted spoon and set aside, leaving the grease in the pot.
To the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant.
Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Pour in the chicken broth and stir to combine. Add the canned diced tomatoes (with their juice), cannellini beans, and kidney beans.
Return the cooked sausage to the pot. Stir in the dried thyme, dried oregano, salt, and black pepper.
Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for 25-30 minutes to allow the flavors to meld together.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 9302 mg | 404% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 23.9 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 6691 mg | 142% | |
*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.
