Best 3 Bean Chicken And Sausage Soup Recipes

Winter is all about creating warmth and comfort, and what better way to do that than with a hearty, soul-satisfying soup? And when it comes to hearty and comforting, nothing beats a classic pot of bean, chicken, and sausage soup. This delicious, easy-to-make soup is packed with flavor and goodness, and it's sure to become a family favorite that can be enjoyed for lunch or dinner.

Let's cook with our recipes!

KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP

Kale, Cannellini Bean and Chicken Sausage Soup image

Provided by Bev Weidner

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
4 Italian chicken sausages (about 12 ounces total), sliced on the bias 1/4-inch thick
6 cups low-sodium chicken broth
One large Parmesan rind (about 2 1/2 ounces) plus freshly grated Parmesan, for serving
Two 15.5-ounce cans cannellini beans, drained and rinsed well
1 large lemon (about 6 ounces), half juiced (about 2 tablespoons) and half cut into wedges
Kosher salt and freshly ground black pepper
8 ounces chopped kale (about 8 cups)
1/3 cup fresh flat-leaf parsley leaves, lightly packed, roughly chopped
Crusty bread, for serving

Steps:

Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.

BEAN, CHICKEN AND SAUSAGE SOUP

Bean, Chicken and Sausage Soup image

I found this recipe in a magazine and have tried different ingredients through the years. My husband thinks this is the best version yet. I hope you enjoy it, too!

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 11

Ingredients

1-1/2 pounds bulk Italian sausage
2 cups chopped onion
6 bacon strips, diced
2 quarts water
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 bay leaves
2 teaspoons garlic powder
1 teaspoon each dried thyme, savory and salt
1/2 teaspoon each dried basil, oregano and pepper
4 cups cubed cooked chicken
2 cans (15 to 16 ounces each) great northern beans, rinsed and drained

Steps:

In a heavy 8-qt. Dutch oven, cook the sausage, onion and bacon over medium-high heat until sausage is not longer pink; drain. Add the water, tomatoes and seasonings. Cover and simmer for 30 minutes., Add chicken and beans. Simmer, uncovered, for 30-45 minutes. Discard bay leaves.

Nutrition Facts : Calories 196 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 488mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)

Tuscan Bean, Chicken, and Italian Sausage Soup Recipe - (4.7/5) image

Provided by campbellkid36

Number Of Ingredients 11

Ingredients

3/4 pound Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces
1 onion, chopped
1 yellow squash, sliced
2 cloves garlic, pressed
1 (32 ounce) carton chicken broth
2 (15 ounce) cans white beans, drained and rinsed
1 (15 ounce) can Italian-style diced tomatoes
2 cups baby spinach leaves
1/3 cup red wine
1 teaspoon Italian seasoning
3 tablespoons grated Pecorino-Romano cheese

Steps:

Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

Tips:

Choose a variety of beans for a more flavorful and nutritious soup. Beans such as kidney beans, black beans, and pinto beans are all good choices.
Use a combination of cooked and canned beans to save time. If using dried beans, be sure to soak them overnight before cooking.
Add vegetables to the soup for additional flavor and nutrition. Chopped carrots, celery, and onions are all good choices.
Use a flavorful broth as the base of the soup. Chicken broth, vegetable broth, or beef broth are all good options.
Season the soup to taste with salt, pepper, and other herbs and spices. Chili powder, cumin, and paprika are all good choices.

Conclusion:

Bean, chicken, and sausage soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken or sausage. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that the whole family will enjoy.