This Sausage and Bean Soup is packed with nutrition, heat and fantastic flavors. A perfect meal in a bowl with some hot crusty bread.
My friend, Cathy Kreuter, shared this soup recipe with me last week. Well, I tried it and loved it. My husband loved it too. I know that because he polished off half the pot in one sitting.
There are many similar recipes on the internet, but this is a good one. As with most of these soups, both Cathy and I tweak them based on our tastes and what we have on hand. This recipe is loaded with healthy vegetables and beans.
You can control the heat to some extent by buying the sausage as spicy as you like. If you are using less spicy sausage, just add a pinch or two of chili flakes to make up the difference. Most of the fat is drained out of the sausage when you saute it which means less fat in the soup. I like to add some orzo which thickens up the soup a bit, making it a cross between a soup and stew-like consistency. Yum!
The soup is easy to make and, with any luck, you’ll have great leftovers the next day. Needless to say, this is a perfect make-ahead soup. Tip: Make lots! Serve it with some hot crusty bread, a great salad or a Puff Pastry Tomato Tart.
Tailor To Your Taste
- Make a vegetarian version by using a vegetarian “sausage” or leaving out the sausage altogether. And of course substitute the chicken broth with vegetable broth.
- Add other vegetables like zucchini or green beans.
- Leave out the pasta if you prefer. Or use any short pasta you like.
- Instead of dicing the vegetables with a knife, I throw them into a food processor and pulse until coarsely chopped. It’s fine if a few bigger pieces remain.
Make Ahead Sausage and Bean Soup
- The soup will keep well in the fridge in a sealed container for 4-5 days. If it thickens up too much in the fridge, just add a bit more broth.
- The soup can also be frozen for several months. Defrost and reheat in the microwave or in a pot.
Sausage and Bean Soup Recipe
- 2 tsp vegetable oil
- 1 lb spicy Italian or turkey sausage, casing removed
- 2 large carrots
- 3 celery stalks
- 1 medium onion
- 2 cloves garlic, minced or grated
- 1/2 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp dried basil
- 1/2 tsp salt or more, to taste
- pepper, to taste
- 14.5-ounce can diced tomatoes
- 5 cup chicken broth
- 1 14.5-ounce can white cannellini beans, rinsed and drained or white navy beans
- 1/2 cup orzo pasta
- 6 cups fresh baby spinach (or chopped swiss chard)
- fresh grated Parmesan cheese for garnish
- CHOP VEGETABLES: Dice onions, carrots and celery into small pieces. Shortcut: alternatively, cut vegetables into large chunks and pulse them in a food processor a few times until coarsely chopped.
- SAUTE SAUSAGE: Heat oil in pot at medium high. Add sausage meat, using a spoon to break it up in the pot. Saute for about 3-4 minutes until browned. Drain off most of grease, leaving about 2 teaspoons in the pot.
- SAUTE VEGETABLES: Add onions, carrots and celery to the pot. Saute for 3-4 minutes until onions are translucent. Add garlic and spices. Saute another minute.
- ADD LIQUIDS, BEANS AND ORZO: Add diced tomatoes, chicken broth, beans and orzo. Stir. Bring to boil, then lower heat and simmer for 20 minutes.
- FINISH AND SERVE: Add fresh spinach and stir one minute until wilted. Serve in bowls sprinkled with Parmesan cheese.
If you make the sausage and bean soup, feel free to rate it in the recipe above using the stars (under rate this recipe) and by leaving a comment if you like.
Other hearty soups you might like: