Easy Sausage and Bean Soup
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This Sausage and Bean Soup is a cozy, hearty meal you’ll want to make again and again. Loaded with savory sausage, tender beans, and a flavorful broth, each spoonful is rich, comforting, and satisfying. The soup’s creamy texture, enhanced by a clever bean puree, pairs beautifully with the vibrant chunks of sausage and beans, creating the perfect balance of flavor and body.
This dinner can be prepared in less than 30 minutes and will be devoured by the entire family!
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Easy Sausage and Bean Soup Recipe
This Sausage and Bean Soup Recipe is not only quick and easy to make but also incredibly hearty and filling. It’s the ultimate comfort food, especially on chilly nights when a bit of warmth in a bowl is exactly what you need.
I love this recipe as a go-to weeknight dinner because it uses simple pantry staples like canned beans, chicken broth, and pre-cooked sausage. In today’s version, I combined a mild Italian sausage with a smoky local brand, and I loved how it brought the flavors to a whole new level.
I bought myself this Tramontina 6.5 Quart Enameled Cast Iron Dutch Oven a couple of Christmases ago and use it like crazy for so many different recipes! It’s the perfect size for a big pot of soup! (It’s not just for soup either- check out my latest pork tenderloin recipe.)
Why Make This Sausage and Bean Soup
- Quick and Easy: This hearty dish comes together in less than 30 minutes, making it perfect for weeknights.
- Nutrient-Rich: Packed with protein, fiber, and flavor, this soup is as nutritious as it is delicious.
- A Family-Friendly: Crowd-pleaser alert! The comforting flavors are loved by both kids and adults.
- Customizable: The flexible ingredient list means you can mix and match beans, sausage types, and add-ins with ease.
Ingredients and Substitutions
- Oil (2 tbsp): Any cooking oil works, like olive oil or avocado oil.
- Onion (1 cup, diced): Yellow is ideal, but white or red onions will do the trick.
- Celery (2 stalks, diced): Adds a lovely crunch and depth to the soup.
- Garlic (1 clove, minced): Fresh garlic gives the best flavor, but garlic powder works too.
- Red Pepper Flakes (1/4 tsp): Add a little heat—you can go spicier or leave it out!
- Sausage (12 oz, sliced): I used a mix of both precooked Italian sausage and beef sausage. You could also use raw ground sausage, just brown the sausage along with the veggies in the 1st step.
- Thyme (3 sprigs): Fresh is the way to go, but you can swap with 1 tsp dried thyme or use oregano for a twist.
- Chicken Broth (5 cups): Homemade or store-bought, low-sodium is recommended.
- Cannellini Beans (3 cans, drained and rinsed): The recipe calls for cannellini beans, but feel free to mix in black beans, garbanzo beans, or what you have on hand. Black beans add a bit more color and flavor contrast.
- Optional garnish: shredded parmesan cheese
How to make this Easy Sausage and Bean Soup
1 Saute the veggies and sausage.
2 Add the broth and 2.5 cans of the beans to the pot.
3 Puree the remaining 1/2 can of beans and add to the pot. Simmer for an additional 10 to 15 minutes.
4 Serve and enjoy!
Recipe Tips
- Don’t Skip the Bean Puree: Blending a portion of the beans with broth creates a thicker, creamier consistency that makes this soup so hearty.
- Use High-Quality Sausage: The sausage flavor anchors this soup, so make sure to use one you enjoy.
- Taste as You Go: Adjust spices, salt, and pepper as you cook to ensure the flavors are balanced.
Variations
- Add Creaminess: Stir in ½ cup of heavy cream or unsweetened coconut cream for a richer broth.
- Make it Heartier: Toss in diced potatoes or sweet potatoes for added substance.
- Boost the Veggies: Include carrots, zucchini, or bell peppers for more variety. or add a few handfuls of spinach or kale towards the end of the cooking time for extra nutrients. (Kale will take a bit more time than the spinach to soften.)
- Change the protein: Swap sausage for shredded chicken or smoked turkey.
- Top it Off: Serve with grated Parmesan cheese, red pepper flakes, or a drizzle of olive oil.
Storage Suggestions
This Sausage and Bean Soup is just as good the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool the soup completely, then transfer to freezer-safe containers or bags for up to 3 months. Reheat on the stovetop or in the microwave until warmed through—just add a splash of water or broth if the soup has thickened.
FAQs
Can I use dried beans instead of canned beans?
Yes! Just soak and cook the beans beforehand. Canned beans are quicker, but dried beans add a richer flavor.
Can I use uncooked sausage?
Yes! If using raw sausage, cook it fully in the pan with the veggies in step one before proceeding with the recipe.
What’s the best sausage for this recipe?
Fully cooked Italian sausage is what the recipe calls for. That being said, just about any type will work. Italian sausage adds classic flavor, chorizo will give it a spicy kick, and chicken sausage is a great lean option. Raw ground sausage is also fine; it only adds a few minutes to the overall cooking time.
Can I make this in a slow cooker?
Yes! Sauté the onions, celery, garlic, and sausage first, then transfer everything to a slow cooker. Cook on low for 3 to 4 hours.
More Soup Recipes to Enjoy
- Mexican Chicken Lime Soup
- Easy Chicken Tortellini Soup
- One Pot Lasagna Soup
- Easy Chicken Tortilla Soup
Did You Make This Sausage and Bean soup?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Print
Easy Sausage and Bean Soup
- Prep Time: 10 minutes
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: main dish
- Method: stovetop
Description
This Sausage and Bean Soup is exactly what you need on a cold night. The mild spice from the sausage, and the richness of the beans combine to create a warm, hearty dish that feels like a big hug in a bowl. Thanks to a simple mix of pantry staples like pre-cooked sausage, beans, and chicken broth, it’s packed with flavor.
Ingredients
- 2 tbsp oil
- 1 cup onion, diced
- 2 celery stalks diced
- 1 garlic clove minced
- 1/4 tsp red pepper flakes (You could do more if you like it spicy)
- salt and pepper
- 12 oz sausage sliced 1/4 inch thick
- 3 sprigs of thyme
- 5 cups chicken broth
- 3 cans of cannellini beans, drained and rinsed
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Instructions
- Heat oil in a large soup pot over medium-high heat. Saute onions, celery, garlic, crushed red pepper, salt, and pepper for about 5 minutes or until onions are soft.
- Add sausage and thyme to the pot and cook until the sausage begins to brown a bit.
- Add 4.5 cups of chicken broth and 2.5 cans of beans to the soup pot. Bring to a boil.
- Reduce heat and bring down to a simmer.
- Puree 1/2 cup chicken broth and 1/2 cup beans in a blender or food processor til smooth. Add bean puree to the soup pot and simmer for 10 to 15 minutes.
Serve and enjoy!
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