This is the best easy soup recipe using sausage. Super flavorful, easy to throw together with just a few simple ingredients, and incredibly satisfying. When it comes to soup, it doesn’t have to be chicken noodle or vegetable, and this is one recipe you’ll find yourself reaching for again and again, even if you’re not a “soup person”!
This is one of those recipes I made up on the fly with ingredients I had on hand and ended up with something delicious.
Soups are good for that.
Related: Butter and Cream Potato Soup with Herbs de Provence
There’s a dependable method to soup. Cook your protein, sautĆ© onion in the drippings, add your harder veggies like carrots or potatoes. Deglaze with broth, add in garlic, herbs and spices, any softer veggies, maybe a bit of flour, more broth, and throw your protein back in. Simmer as long as you have time for, and cream is the delicious last-minute addition in many cases.
You can plug in many different ingredients, follow this method, and end up with delicious soup.
In the case of this soup recipe, I use very few ingredients, but very flavorful ones.
What Is Pulmenti Julian?
On the night in question when I made up this recipe, we were actually having friends over for a spur-of-the-moment gathering.
Under normal circumstances I would never recommend making up a recipe and hoping for the best when you have friends dining with you!
But I’m pretty confident when it comes to soup (that or foolhardy, one or the other.) Like I said, there’s a method to it.
Anyway, these are the kind of friends that a.) will eat anything and b.) will be gracious even if the food isn’t great.
Plus I had sourdough bread ready to put in the oven. Sourdough can carry an otherwise forgettable meal.
The soup turned out so well I figured I should test it and get it up on the blog. I wasn’t sure what to call it and “Sausage White Bean Soup” sounded pretty boring for such a tasty soup.
I asked my family and Luke came up with Pulmenti Julian. Pulmenti is Latin for soup, and our last name, Julian, is from the Latin Julius. I liked it so we’re going with it.
Easy Soup Recipe With Sausage
- Cook 2 lbs. ground sausage over medium heat until browned. Remove and drain on paper towels.
- Dice 1 large onion and sautƩ in the drippings until translucent. Deglaze the pan with 2-3 Tbsp broth. Mince 1 head of garlic and sautƩ for 30 seconds.
- Add in 2 tsp Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/8 tsp red pepper and stir.
- Deglaze the pan again if needed, and add 1/4 cup of flour. Stir and cook 2 minutes.
- Add in 2 cans fire roasted diced tomatoes (or 1 quart cherry tomatoes chopped), 2 cans of white beans (drained and rinsed) and stir.
- Add the cooked sausage back in, and the rest of the 4 cups of broth.
- Add 2 Tbsp maple syrup or brown sugar and bring to a simmer.
- Simmer at least 15 minutes, or up to an hour on low heat.
- Just before serving, drizzle in 1 cup of cream. Heat through and serve topped with shredded parmesan, a sprinkle of paprika, and some bread on the side!
Easy Soup Recipe Process
- Brown the sausage and drain the excess fat.
2. Dice the onion and sautƩ in the drippings.
3. Mince one whole head of garlic and cook for 30 seconds.
4. Add flour, stir and cook for about 2 minutes. Deglaze the pan as needed. Add in the tomatoes, beans, cooked sausage, and stir.
5. Add remaining broth and simmer 15 minutes-1 hour. Add cream, heat through, garnish with parmesan and paprika and enjoy.
Substitutions and Additions in Soup
- Add potatoes. If you’re not serving this with bread, peel and chop your potatoes fairly small. Russet, Yukon Gold and red potatoes would all be delicious. Add them in a few minutes after your onion, add a little broth and let them cook about 5 minutes before continuing with the recipe.
- Add pasta. Again if you’re not having bread or another carb, it’s a good idea to add something like pasta to make soup a little more filling and satisfying. I would boil mine in a large pot of salty water separately, then drain and add to my soup a few minutes before serving. But do give the pasta a few minutes in the soup to absorb flavors. (By the way, that’s why you just add salt to your pasta water. Adding oil is thought to keep the noodles from sticking together while boiling but this makes it so the sauce/soup/what-have-you doesn’t stick to the pasta, so best not to add any oil.)
- Substitute canned beans and tomatoes for fresh. If you start with dry beans you’ll obviously have to soak them and cook them ahead of time. But fresh is always the healthiest choice.
- Add shredded carrots and diced celery. Again you’d add these after the onion and be sure to let them cook and soften.
- Substitute sausage for ground beef or turkey. Just remember here that you’ll want to make up for the loss of seasoning in the sausage. When your soup is getting close to done, give it a taste test and adjust as needed. You might need more salt and spice.
- Add some greens. Spinach and different varieties of kale would be a great way to add even more color and nutrition to this soup recipe. Add it in 10-15 minutes before you’d add the cream to let it wilt down.
Make This Soup With No Dairy
If you’re dairy intolerant or you just want a lighter soup, you can always omit cream. If you like the idea of a creamy soup but need a substitute, here are a few suggestions:
- Extra Creamy or Barista Style Oat Milk. In this particular soup you wouldn’t notice the flavor of the oat milk over the garlic, onion, tomato and herbs. If anything, the slight sweetness would compliment the bit of brown sugar/maple syrup we use. Just check how much sugar is added to the oat milk, and avoid anything flavored, like vanilla.
- Coconut Cream. Give the can a good shake and keep it somewhere warm before adding it in. You want it to be homogenous. I’ve used coconut milk and cream lots of times in savory recipes and personally love it. If you really can’t stand coconut, this one might not be for you. Only use this if you don’t mind cooking with coconut oil, for example.
- Hemp Milk. It’s neutral flavor and thick consistency would work nicely in a creamy soup.
Check out more yummy recipes in my Recipe Archive!
Pulmenti Julian: Best Easy Soup Recipe With Sausage
This soup is the furthest thing from boring. Sausage, onion, garlic and herbs bring the amazing flavor, bright tomatoes cut through the rich cream, white beans add substance, a bit of brown sugars gives just enough sweetness, and paprika and red pepper add color and spice. You'd never guess how easy this homemade soup is to make. You'll reach for this one often.
Ingredients
- 2 lbs. ground sausage (mild or hot Italian, or breakfast sausage if you like sage)
- 4 cups broth (I use chicken bone broth)
- 1 large onion, finely diced
- 1 head garlic, minced
- 2 cans white beans
- 1 can diced tomatoes (fire roasted is delicious) or 1 pint cherry tomatoes, chopped
- 1/4 cup flour
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp paprika, plus a little more for garnish if desired
- 1/2 tsp black pepper
- 1/8 tsp ground red pepper (optional, omit if using hot sausage)
- 2 Tbsp pure maple syrup or brown sugar
- 1 cup cream
- parmesan cheese to garnish
Instructions
- In a large stock pot, cook ground sausage over medium heat until fully browned. Remove with slotted spoon and drain onto paper towels.
- Dice 1 large onion and sauté in the sausage drippings until translucent. Deglaze the pan with 2-3 Tbsp broth if needed.
- Mince 1 entire head (not just one clove!) of garlic and sauté for 30 seconds.
- Add in Italian seasoning, salt, black pepper, paprika, red pepper (optional) and stir. The paprika will give us not only flavor but that beautiful color.
- Deglaze the pan again if needed, and add 1/4 cup of flour. This will thicken the soup. Stir and cook for 2 minutes.
- Add in your tomatoes and white beans and stir.
- Next, add the cooked sausage back in, and the rest of the 4 cups of broth.
- Add maple syrup or brown sugar and bring to a low simmer.
- Simmer, covered, at least 15 minutes, or up to an hour on very low heat. Check to make sure the soup is lightly bubbling and steaming, but don't let it boil, especially if you're simmering for the longer time. Simmering for an hour lent the best flavor.
- Just before serving, drizzle in your cup of cream. Heat through and serve your soup topped with shredded parmesan, a sprinkle of paprika, and some bread on the side!
Notes
Of course if you're not as crazy about garlic as I am, you can use 3-4 cloves of garlic instead of the whole bulb.
Feel free to sub the sausage for another ground meat. Just be sure to make up the loss of flavor with extra seasoning.
You can use gluten-free flour in place of all-purpose if you need to.
Adjust to taste as you go. If you don't like a lot of spice, leave out the red pepper and cut back the black pepper. You can also leave out the sugar initially and see how you like it, then add it in later if you want. This goes for most of the ingredients.
If you're using store-bought broth or stock, you might want to wait and taste the soup before adding salt.
You can also add in other veggies, more or less cream, or make it dairy free. See full blog post for more ideas.
Don't overcook your sausage or let the soup come to a full boil at the end as this will make your sausage rubbery.
I hope you enjoy this flavorful soup š
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