A hearty one pot meal that comes together in under an hour from start to finish. This Sausage and Bean Soup is packed with protein from the sausage, beans, and stock. There is a saltiness from the sausage and parmesan, sweetness from the tomatoes, and a freshness from the herbs. Even the pickiest of eaters will be delighted with this flavorful Italian spin of a soup. This recipe has a place in our favorite meal rotation of quick meals.
Sausage and Bean Soup Tips:
Perfectly sliced vegetables are beautiful in a soup but dinner that is healthy and delicious reigns supreme on a weeknight in our house. Take out that food processor, wash your veggies, cut them into two inch slices, and toss them into the food processor. Pulse the vegetables five or six times and you’ve saved yourself ten minutes of chopping. You’re welcome!
FAQ:
Can I freeze the soup?
Yes, absolutely!
Can I use fresh herbs?
Yes! Just make sure to double the quantity of herbs if using fresh.
How do I reheat leftovers?
Place the leftovers in a small pot, turn the heat to medium low, bring to a simmer, serve and enjoy!
Prep Ahead:
The busier life becomes, the more I am on the hunt for recipes that come together quickly, easy on the grocery budget, and provides nutrition while also not lacking in flavor. This meal comes together so quickly there really aren’t any prep ahead tips.
Favorite Ingredients:
I like to use a mild Italian pork sausage from Whole Foods. It comes ground and prepackaged. It may vary by brand where you live but try sticking to organic or a local brand if possible.
Print
Sausage and Bean Soup
Ingredients
- 2 teaspoons unsalted butter
- 1 pound mild Italian pork sausage
- 1 medium onion chopped
- 3 medium carrots chopped or sliced
- 2 large celery stalks chopped
- 3 medium cloves of garlic minced
- ½ teaspoon dried thyme
- 1 ½ teaspoons of dried basil
- 1 15 oz can chopped tomatoes strained
- 4 cups of chicken stock (Notes 1)
- 2 15 ounce cans of white beans (or 3 ½ cups)
- 1 ½ - 2 teaspoons sea salt (start with less)
- ¼ teaspoon ground pepper
- 1 bay leaf
- Top with parmesan cheese, fresh basil and or fresh parsley
Instructions
First, place butter in a large pot over medium heat to melt butter. Once the butter is melted, add the pork sausage to the pot breaking it up with a wooden spoon. Sauté until the meat is cooked through and slightly browned. Remove the sausage from the pot with a slotted spoon into a small bowl and set aside.
Next, add the chopped onion, carrots, celery, and garlic to the pot. Stir to coat it with the fat from the sausage. Every couple of minutes stir the vegetables until they are softened. Then add the dried thyme and basil to the pot and stir. Allow to cook for about a minute.
Next, add the strained (use a fine mesh sieve) chopped tomatoes, chicken stock, white beans, sea salt, ground pepper, and bay leaf. Stir until combined, lower the heat to a simmer, and then cover the pot for about 30-40 minutes until the soup has thickened slightly.
Lastly, add freshly grated parmesan cheese, fresh basil and/or fresh parsley to individually served bowl. Enjoy!
Notes
- If you are looking for a delicious chicken stock recipe and want to make your own, try this recipe
that is simple, flavorful, and cost effective.
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