When I’m craving something hearty but wholesome, my cozy chicken sausage stew recipe is the answer! This one-pot soup is packed with Italian chicken sausage, tender veggies, white beans, and golden potatoes, making it the kind of meal that warms me from the inside out. I love that it feels like comfort food but is still loaded with nourishing ingredients. It’s perfect for both busy weeknights and Sunday dinners.
Italian Chicken Sausage Soup
The magic of this homemade chicken sausage stew comes from layering flavors. First, I brown the chicken sausage until golden, creating a savory base. Then I melt classic veggies–onion, carrot, and celery–into garlic, tomato paste, and Italian seasoning for an easy flavor boost. Beef broth adds so much depth and richness, while Yukon Gold potatoes and creamy white beans thicken it as it simmers. A few handfuls of spinach stirred in at the end gives the soup a fresh, vibrant finish. It’s a simple process, but the result tastes like it simmered all day!
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Mash the Beans for a Creamier Soup
For extra body and a naturally creamy texture, I like to mash a small portion of the white beans with a fork before stirring them in. This trick thickens the broth without adding cream and gives the soup a hearty, stew-like consistency while still keeping it light and wholesome.
Chicken Sausage Stew Recipe
Ingredients
- 2 tablespoons olive oil (divided)
- 6 pre-cooked chicken sausage links (sliced into coins*)
- ½ large onion (chopped)
- 3 large carrots (sliced into thin rounds)
- 3 ribs celery (chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic (minced)
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 4 cups beef broth (**)
- 1 pound Yukon Gold potatoes (peeled and chopped into cubes)
- 15 ounces canned white beans (1 can, drained***)
- 3 cups fresh spinach (****)
Optional Toppings
- freshly grated Parmesan cheese
- chopped fresh parlsey
- lemon juice
Instructions
- Heat 1 tablespoon of olive oil in a large skillet set over medium high heat. Add in the chicken sausage and sauté until browned on the outside. Remove and transfer to a plate.2 tablespoons olive oil, 6 pre-cooked chicken sausage links
- Add in the remaining 1 tablespoon of olive oil. Add in the onions, carrots, celery, salt, and pepper. Sauté for 6-7 minutes, or until softened. Then, add in the garlic, tomato paste, and Italian seasoning cook for another minute.½ large onion, 3 large carrots, 3 ribs celery, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 3 cloves garlic, 3 tablespoons tomato paste, 1 teaspoon Italian seasoning
- Add in the broth, potatoes, beans, and browned sausage. Bring to a boil.4 cups beef broth, 1 pound Yukon Gold potatoes, 15 ounces canned white beans
- Then, reduce to a simmer and cover with a lid. Cook for 25-30 minutes, or until the potatoes are tender.
- Add in the spinach and stir until wilted.3 cups fresh spinach
- The stew will thicken as it sits and the potatoes break down.
- Top bowls with Parmesan cheese, chopped parsley, and finish with a squeeze of lemon juicefreshly grated Parmesan cheese, chopped fresh parlsey, lemon juice
Notes
- Most store-bought chicken sausages are pre-cooked, so you don’t need to worry about temp checking them.
- I like to let the tomato paste brown a little bit in the center of the pan before stirring it into the veggies to give it a little extra depth.
- For a creamier soup consistency, mash some of the white beans before adding them to the pot.
- Potatoes are tender when they are easily pierced with a fork.
- Taste and adjust salt after the broth, beans, and sausage are added—since all can vary in saltiness.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Sausage White Bean Stew Step by Step
Prep: Gather the list of ingredients for this easy stew recipe. Slice the chicken sausage links and carrots into coins, chop the onion and celery, mince the garlic, and peel and cube the potatoes.
Brown the Sausage: Heat 1 tablespoon of olive oil in a large skillet set over medium high heat. Then add in 6 chicken sausage links sliced into coins, and sauté until browned on the outside. Once browned, transfer them to a plate.
Sauté the Vegetables: Next, add the remaining 1 tablespoon of olive oil to the same pot. Add in ½ of large chopped onion, 3 large carrots sliced into rounds, 3 ribs of chopped celery, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Sauté for 6-7 minutes, or until softened. Then, add in 3 minced cloves of garlic, 3 tablespoons of tomato paste, and 1 teaspoon of Italian seasoning; and cook for another minute. I like to brown the tomato paste a little bit in the middle of the pot before stirring it into the veggies for extra flavor.
Cook the Soup: Add in 4 cups of beef broth, 1 pound of peeled and diced Yukon Gold potatoes, 15 ounces (1 can) of drained white beans, and the browned sausage coins. For a creamier soup, you can mash some of the beans before adding them. This will release their starches. Bring it to a boil, then reduce to a simmer and cover with a lid. Cook stew for 25-30 minutes, or until the potatoes are tender and easily pierced with a fork.
Wilt the Spinach: At the end, stir in 3 cups of fresh spinach until wilted. Taste and adjust seasoning.
Thicken: The stew will naturally thicken as it cools. As the potatoes break down, they will release more starch and absorb more liquid, which creates a thicker, creamier texture. You can also let it simmer slightly longer for a thicker consistency, but too long and the potatoes will become gummy.
Garnish and Serve: Top bowls of your chicken sausage stew with freshly shredded Parmesan cheese and chopped fresh parsley, and finish with a squeeze of lemon juice, if desired.
How to Store, Freeze, and Reheat
Store leftover chicken sausage white bean soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through. Alternatively, you can microwave individual portions in 30-second increments until warmed through.
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