This simple and satisfying soup is packed with Italian sausage, hearty beans and plenty of fresh veggies to create a healthy meal-in-a-pot.
Soup is probably my number one comfort food, aside from my Aunt’s Middle Eastern specialties. Warm, satisfying comfort in a bowl – I love that you can transport yourself to any part of the world by varying the flavors and ingredients. This Italian Sausage and Bean Soup is a nod to my husband’s Sicilian roots.
Love Middle Eastern food? Lemony Chicken Soup with Greens is flavored with cinnamon and plenty of garlic. Craving Tex-Mex? My award winning Sweet and Smoky Turkey Chili is guaranteed to please. Feel like heading to Asia? Try my 5 Minute Wonton Soup.
Since my husband loves any and all Italian food, I decided to make a pasta-free version of Minestrone. The fennel and garlic in the sausage adds tons of flavor to the vegetables and beans without requiring you to add many other spices. Of course, I couldn’t stop myself from adding more fresh garlic and a pinch of chili flakes but you could get away with skipping those added ingredients.
Are these beans not the most beautiful site you’ve ever seen? I picked up this fun little mixture of dried beans at a local farm and thought this soup would make a great home for them. If you don’t have dried beans or don’t want to bother soaking them overnight, go ahead and pick two cans of your favorite legume. Cannellini, kidney or navy would be great choices but any bean works!
Your spoon is waiting.
- 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
- 1/2 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
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.
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.