This simple yet hearty soup is everything you would want from a chicken soup but more. Beans and Italian sausage give this chicken soup that extra bit of “umph” that just might win you over as your new all time favorite soup. This is officially my favorite soup of all time and I’m never, ever going back to my old ways of boring chicken soup again!
I wanted to make something different so I looked online at all kinds of soup ideas. With a bunch of different recipes for inspiration, I came up with this recipe on my lunch break, immediately went shopping after work for chicken and sausage, then I tossed everything in my Dutch oven once I got home. The result: pure chicken soup bliss.
This soup makes excellent leftovers! I ate this almost everyday for lunch all week. One bowl kept me full and it made all my coworkers ask what I was eating because it made the office smell so good (love it when that happens!).
Italian Chicken and Bean Soup
- 2 sweet Italian sausages
- 1 chicken thigh
- 2 cans of beans (I used 1 white beans and 1 mixed beans. You can also use pinto.)
- 1 yellow onion
- 2 pieces of celery
- 3 carrots
- 4 cloves of garlic
- 1 ear of corn
- 4 cups of chicken broth
- 4 cups of water
- 1 bay leaf
- 1/2 teaspoon of red chili flakes
- Salt and pepper
- 1/2 cup cool leaf-shaped pasta – optional
- Fresh basil and fresh parsley – optional
- Fresh parmesan cheese – optional
- Dutch oven or large pot
Remove the casing from the sausages and cook them first in your pot or dutch oven. Cut them into bite size pieces while you cook. Once cooked, remove from the pot and set aside.
Meanwhile, prep and cut up your veggies: dice the onion, celery and carrots, mince the garlic cloves and cut the corn kernels off of the cobb.
Add the onion, celery and carrots to the same pot (adding a bit of oil, if needed) and saute for about 5 minutes. Season with salt and pepper.
Remove the skin from the chicken and season it with a dash of salt and pepper.
Add the chicken, cooked sausage, 8 cups of liquid, the 2 cans of beans (drained and rinsed first!), minced garlic, corn, bay leaf and red pepper flakes to the pot.
Set it to a medium heat and simmer for 30 minutes.
Fish out the chicken thigh and remove the meat from the bone. Throw away the bone and toss the chicken pieces back in.
Add the pasta and simmer for another 15 minutes.
At the very end, stir in a handful each of fresh chopped basil and parsley. Serve with fresh grated parmesan cheese and enjoy!