Craving a hearty meal this winter? This sausage and bean soup recipe from Laura in the Kitchen is the perfect dish to warm you up on a cold night. It’s so comforting, delicious, and filling, as it’s loaded with sausage, beans, pasta, tomatoes, and vegetables. Each scoop is bursting with bold flavors you’ll absolutely love. I bet you’ll say it’s the best soup you ever had once you try it.
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One thing I love most about this recipe is that it’s healthy, only uses one pot, and is ready in less than an hour. What more could you ask for? My family loved this dish so much the first time I made it that they’ve already requested that I make it every time we have a gathering. That’s how good this soup is. You can serve it with crusty bread, cheddar biscuits, salad, sour cream, or roasted vegetables for a complete meal.
Easy Sausage and Bean Soup Ingredients
- 2 tablespoons of olive oil
- 1 lb of Italian sausage (remove the casing)
- 1 yellow onion (diced)
- 2 carrots (peeled and diced)
- 4 cloves of garlic (minced)
- 10 cups of chicken stock
- Two 14.5 oz cans of cannellini beans (drained and rinsed)
- 14 oz can of crushed tomatoes
- 1 cup of heavy cream
- 1 tablespoons of Italian seasoning
- 12 oz Ditalini pasta
- Piece of parmesan rind (optional)
- Salt and pepper to taste
- Fresh parm for garnish
How to Make Sausage and Bean Soup
Step 1:
In a soup pot, heat olive oil, then add the Italian sausage. Break into pieces and cook for a few minutes.
Step 2:
Add chopped onions, celery, and salt. Mix and cook until the onions are softened. Add the garlic and cook for 30 seconds.
Step 3:
Add the crushed tomatoes, chicken stock, cream, carrots, parmesan rind, beans, and Italian seasonings. Mix well. Add more salt If needed. Cook on low heat for 30 minutes.
Step 4:
After 30 minutes, add the pasta and cook until the pasta is al dente. If the sauce becomes too thick, add more stock.
Step 5:
Ladle into your soup bowl, garnish with freshly grated parm and serve. Enjoy!
Sausage and Bean Soup Video Recipe
