Bean and Sausage Soup
If you’re looking for a hearty, delicious soup to warm you up on the coldest nights, this Bean and Sausage Soup is a total winner!
Bean and Sausage Soup
This is a recipe I’ve been eating for a while, given to my Aunt by her sister-in-law. It’s a hearty Italian sausage soup made with plenty of beans and fresh escarole in a flavorful tomato broth. I like to call it a stew (an assertion to which my sister immediately rolls her eyes and reminds me that this is, in fact, a soup).
Often we don’t even bother adding pasta because this is plenty filling and satisfying without it. So I figured a good compromise was to keep the pasta on the side for those who want to add it (and that way, it doesn’t suck up all that delicious broth!). And as with all my soups, I highly recommend serving this with a nice, crusty, warm loaf of Italian bread for dipping!
Tips for making Sausage, Escarole and Bean soup
- This recipe makes a ton of soup. It’s really easy to halve the recipe and you’ll still have plenty left over.
- Although I always rinse my beans after removing them from the can, this recipes calls for you to include the juices from the cans of beans.
- This will last up to a week in the refrigerator.
- Taste the soup for seasoning and add salt and pepper as needed.
- I highly recommend garnishing with Romano or Parmesan cheese.
Frequently asked questions about this Tuscan Bean Soup with Sausage
- How do you prepare the escarole for the soup? I like to remove the stalks first. Be sure to clean your escarole well- my Grandma used to soak and rinse it 2-3 times, changing the water out between each soak. You can also buy it pre-washed, which is my preferred method as I hate washing greens.
- Does this soup freeze well? Yes, it definitely does! I’d recommend adding pasta after thawing, if you’re planning on adding some.
- Can this soup be made vegetarian? Yes, simply omit the sausage or substitute it for meatless sausage and substitute the chicken brother for vegetable broth. And of course always taste prior to serving and adjust seasonings as needed (be aware the flavor may be different or less robust that the meat version).
- Can I make this soup recipe healthier? You definitely can by using Italian sausage made from poultry and omitting the pasta if you’re looking to have less carbs in your diet. Note: if you’re using poultry sausage, you might consider spraying a little cooking spray into the pan before browning the sausage as poultry sausage doesn’t release as much grease as pork sausage.
Bean and Sausage Soup
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
If you're looking for a hearty, delicious soup to warm you up on the coldest nights, this Bean and Sausage Soup is a total winner!
Course: Soup
Cuisine: Italian
Keyword: Sausage soup
Servings: 12 servings
Ingredients
- 2 large white onions, diced
- 1 heaping Tablespoon garlic, minced
- 1 1 pound package hot Italian sausage, casings removed
- 1 1 pound package mild Italian sausage, casings removed
- 2 bunches fresh escarole, cleaned, trimmed and cut into 2 inch chunks
- 1 quart chicken broth
- 1 28 ounce can crushed tomatoes
- 1 28 ounce can tomato sauce
- 5 14 ounce cans your favorite beans, undrained (the original recipes says a mixture of white, pink and red beans).
- 1 pound ditalini pasta, cooked to al dente as per package directions
- Romano or Parmesan cheese
Instructions
- Heat a large skillet over medium-high heat.
- Add sausage, onions and garlic and brown stirring often and using a wooden spoon to break up the sausage.
- While the sausage browns, blanch the escarole in a large pot of boiling water for 1 minutes and drain.
- Place the drained escarole back into the large pot and add the chicken broth., crushed tomatoes, tomato sauce and sausage mixture.
- Bring to a boil over medium high heat and once boiling reduce the heat to medium and simmer for 20 minutes, stirring periodically.
- Stir the beans and their liquid into the pot and continue simmering for another 30-45 minutes, stirring periodically.
- Serve immediately with cooked pasta on the side and top with Romano or Parmesan cheese.
Recipe Notes
This lasts for a week in the refrigerator and freezes well.
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