The Sausage, Bean, and Mushroom Soup is a warm and savory dish perfect for fall and winter. After the farro and bean soup, very creamy, nutritious, and vegan, and the fish version with cod with a bold and inviting flavor, today we offer you a land version with sausage and mushrooms that has an irresistible aroma and taste! A simple, comforting, and very tasty one-pot meal to prepare!
The preparation is very simple: we cook the mushrooms, and separately we brown the sausage with oil, sliced onion, sage, and chopped chili pepper. We add the tomato puree and after about ten minutes also the mushrooms and beans. Let it cook until all the flavors are perfectly blended together.
A dish rich in flavor and also quite quick if you use canned beans, but of course, you can use dried beans by soaking them overnight and cooking them the next day. You can also use any beans you prefer, any type of sausage you like or have available, and mushrooms such as champignons or porcini. Excellent for lunch and dinner, the sausage and bean stew soup is a delicious dish ideal to enjoy hot in autumn and winter!
Also discover:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for preparing Sausage, Bean, and Mushroom Soup
- 1.5 cups canned white beans
- 1 lbs champignon mushrooms
- 1 lbs sausage
- 2 cups tomato puree
- 1 onion
- sage
- 1 chili pepper (optional)
- extra virgin olive oil
- salt
Tools for preparing Sausage, Bean, and Mushroom Soup
- 1 Pan
- 1 Pot
- 2 Stovetops
Steps for preparing Sausage, Bean, and Mushroom Soup
Start preparing the Sausage, Bean, and Mushroom Soup by cleaning the mushrooms, removing the earthy stem, brushing them to eliminate any soil residues, and slicing them. Cook them in a pan with oil for about ten minutes.
Meanwhile, heat the olive oil in a large pot and add the sliced onion, a few sage leaves, and the chili pepper pieces (if using).
Once the onion is browned, add the sausages cut into pieces and brown them over high heat for 3-4 minutes.
At this point, add the tomato puree, lower the heat, and continue cooking covered with a lid for 10-15 minutes.
Add the beans and mushrooms and continue cooking for another ten minutes until the flavors are perfectly blended.
Serve the Sausage, Bean, and Mushroom Soup piping hot with a drizzle of raw oil and fresh sage.
Simo and Cicci recommend
Store the Sausage, Bean, and Mushroom Soup in the fridge for up to 2-3 days. You can also freeze it.
You can use any type of beans, such as Borlotti or Cannellini. Additionally, you can use dried beans by soaking them in cold water overnight and cooking them the next day. You’ll need 150 g.
You can also crumble the sausage by removing the casing.
As an accompaniment, you can toast some slices of bread.
