I love hearty soups that can be served as a meal. This chicken sausage and bean soup offers robust flavor that will fill you up and leave you satisfied. It pairs well with a garden salad and homemade yeast rolls.
What's great about this sausage and bean soup is you can make it with just about any type of sausage. Mild or spicy Italian pork sausage, Chorizo, chicken or turkey sausage, or even breakfast sausage works well. The same holds true for the beans. I like to use 1 can each of dark red kidney and white cannellini, but have also used pinto, navy, and even butter beans. Have fun creating your own unique flavor profile.
Chicken Sausage and Bean Soup
Prep Time: 15 minutes
Cook Time: 1 to 1-1/2 hours
1 (32 oz) container chicken broth or 4 cups homemade stock
1/2 medium onion, chopped
2 medium carrots, thinly sliced
2 medium stalks celery, thinly sliced
4-5 chicken sausage links, halved and cut in thin slices
*I used chicken sausage stuffed with mozzarella cheese which added a nice flavor
1 (15 oz) can EACH red kidney beans and cannellini beans, or 2 cans of one kind
1 tsp. dried parsley
1/2 tsp. dried oregano
1/2 cup grated parmesan cheese
1. In a stock pan, add 1/4 cup chicken broth and bring to boil over medium high heat. Add onion, carrots, and celery and cook for 1 minute. Reduce heat to medium and cook until onion becomes translucent; about 5-7 minutes. Add chicken sausage and stir to combine ingredients.
3. Ladle into soup bowls, top with grated cheese, and serve immediately.