Spicy Sausage and Bean Soup
Warm up your soul with this hearty and flavorful Spicy Sausage and Bean Soup, a one-pot wonder that’s perfect for cozy dinners or meal prepping. Featuring savory spicy Italian sausage, tender cannellini and kidney beans, and nutrient-packed kale, this soup is loaded with texture and bold, comforting flavors. Aromatic spices like smoked paprika and crushed red pepper flakes add a subtle heat, while a blend of onion, carrot, and celery creates a classic base. The rich tomato and chicken broth blend ties everything together into a wholesome, satisfying meal. Ready in under an hour, this easy-to-make soup is ideal for serving a crowd or freezing for later. Top it off with freshly grated Parmesan and parsley for a touch of elegance, and enjoy a delicious, nutrient-rich dish that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalk
- 4 minced garlic cloves
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 14 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned cannellini beans
- 15 ounces, drained and rinsed canned kidney beans
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 4 sprigs fresh thyme
- 3 cups, chopped and stems removed kale
- 1 teaspoon, to taste salt
- 0.5 teaspoon, to taste black pepper
- 0.25 cup, grated (optional for garnish) parmesan cheese
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Remove the casings from the sausage (if applicable) and add the sausage to the pot. Break it up with a wooden spoon and cook until browned, about 6-8 minutes. Remove the cooked sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic, crushed red pepper flakes, and smoked paprika. Stir and cook for 1 minute until fragrant.
Stir in the diced tomatoes, cannellini beans, kidney beans, chicken broth, bay leaf, and thyme sprigs. Bring the mixture to a boil.
Reduce the heat to low, cover partially, and simmer for 20 minutes to allow the flavors to meld together.
Add the cooked sausage back into the pot along with the chopped kale. Simmer for another 5-7 minutes, or until the kale is wilted and tender.
Remove the bay leaf and thyme sprigs. Taste the soup and season with salt and black pepper if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 10756 mg | 468% | |
| Total Carbohydrate | 227.9 g | 83% | |
| Dietary Fiber | 66.3 g | 237% | |
| Total Sugars | 41.1 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1140 mg | 88% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 4915 mg | 105% | |
*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.
