Italian Sausage and Bean Soup

4.54 stars average

Italian Sausage and Bean Soup

This simple and satisfying soup is packed with Italian sausage, hearty beans and plenty of veggies. A perfect one-pot meal!

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 222kcal

Author Liz Della Croce

Ingredients

1 lb Italian turkey sausage
1 large onion diced
3 carrots diced
4 celery stalks diced
4 cloves garlic grated
1 teaspoon chili flakes
1 bay leaf
½ teaspoon salt
1 lb dried beans soaked overnight or two cans any bean
8 cups chicken broth
32 oz can diced tomatoes
chopped parsley optional garnish
parmesan cheese optional garnish

US Measurements - Convert to Metric

Instructions

Heat a large Dutch oven or soup pot over medium-high heat and spray with cooking spray. Remove sausage from casings and add to pan. Cook until browned, 8-9 minutes, using a wooden spoon to break down into bite-sized pieces. Remove from pan and set aside.
In the same pan, add diced onion, carrots and celery. Add a pinch of salt and pepper to get the juices released from the veggies and cook until tender, about 7-8 minutes. Add garlic, chili flakes and bay leaf. Cook for 30 seconds to release flavors then add beans, cooked sausage, broth and diced tomatoes.
Bring pot to a boil then reduce heat to low. Simmer for 30 minutes or until beans are tender.
Serve with chopped parsley and parmesan.

Notes

This recipe makes a very large batch which is intentional. I love freezing half of it for another busy night or saving it for lunch throughout the week. Of course, you can always reduce the recipe in half to avoid leftovers.

Nutrition