Hearty Chicken Sausage and White Bean Soup with Cheesy Garlic Ciabatta Toasts

This soul-warming soup is the culinary equivalent of a cozy blanket. It’s chock full of goodness-think spiced chicken sausage, earthy cannellini beans, savory Parmesan and tender carrot and tomato.

And because no good brothy bowl is complete without some bread for dunking, we’re also throwing in cheesy, garlicky ciabatta toasts. Get ready for a meal as satisfying as it is delicious.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Halve the ciabatta lengthwise and place on a baking sheet. Spread butter evenly over the cut sides, then sprinkle with garlic powder and half the Parmesan. Bake until golden and crispy, about 8-10 minutes. Set aside.
2. While the bread toasts, heat olive oil in a large pot over medium-high heat. Add the chicken sausage mix and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage from pot and set aside.
3. Add diced onion and carrot to the pot. Cook, stirring occasionally, until softened, about 4-5 minutes. Stir in tomato paste and Tuscan Heat Spice, cooking for 1 minute until fragrant.
4. Add the diced tomato, cannellini beans (rinsed and drained), chicken stock concentrate and 2 cups of water. Bring to a simmer, then return the cooked sausage to the pot. Let simmer for 5 minutes to meld flavors. Season with salt and pepper to taste.
5. Ladle the soup into bowls. Top with remaining Parmesan and serve with the cheesy garlic ciabatta toasts on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked chicken or pork sausage. Just adjust seasoning as needed.

Can I make this soup vegetarian?

Absolutely! Omit the sausage and use vegetable stock concentrate instead of chicken. Add extra beans or vegetables for protein.

How do I store leftovers?

Store the soup and toasts separately in airtight containers in the refrigerator for up to 3 days. Reheat soup on the stovetop and crisp the toasts in the oven.