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Weeknight • Soups

Hearty Sausage and Bean Soup

A comforting, easy soup packed with savory sausage, tender beans, and fresh veggies.

Prep
15 min
Cook
30 min
Servings
6
Level
Weeknight
Hearty Sausage and Bean Soup

When you need a warm hug in a bowl, this Hearty Sausage and Bean Soup delivers! It’s incredibly flavorful, surprisingly easy to make, and packed with satisfying ingredients that will leave you feeling cozy and nourished. Perfect for a chilly evening or a wholesome weeknight meal, this soup is sure to become a regular in your rotation. Enjoy!

Ingredients

Yield: 6 servings

Main

  • 1 tbsp olive oil
  • 1 lb Italian sausage (mild or hot), casings removed
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes (optional)
  • 1 (28 oz) can crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 2 cups fresh spinach or kale, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving
  • Crusty bread, for serving

Preparation

  1. Step 1

    Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and crumbled. Drain off excess fat and set the sausage aside.

  2. Step 2

    Add chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until vegetables have softened, about 7-8 minutes.

  3. Step 3

    Stir in minced garlic, Italian seasoning, dried thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.

  4. Step 4

    Pour in the crushed tomatoes and chicken broth. Bring to a simmer, then return the cooked sausage to the pot. Reduce heat to low, cover, and let simmer for 15-20 minutes, allowing flavors to meld.

  5. Step 5

    Stir in the rinsed and drained cannellini and kidney beans. Add the fresh spinach or kale and cook just until wilted, about 2-3 minutes. Season with salt and freshly ground black pepper to taste.

  6. Step 6

    Ladle hot soup into bowls and serve with a sprinkle of grated Parmesan cheese and a side of crusty bread.

Tips

  • For a thicker soup, mash a quarter of the beans against the side of the pot with a spoon before adding the rest of the vegetables.
  • Feel free to swap out the beans for other varieties like great northern beans or black beans.
  • This soup freezes beautifully! Store in airtight containers for convenient future meals.

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