Soup is one of those dishes that can be quick and easy to make with ingredients that are usually in your pantry or refrigerator. This Stovetop Italian Bean Soup recipe can be ready to serve in under 30 minutes and all of the work can be done in one pan.
Stovetop Italian Bean Soup
Made with Italian sausage, red kidney beans and diced tomatoes, this soup is a great weeknight option when you need to feed a hungry family quickly. Stovetop Italian Bean Soup is a simple recipe to toss together. with all the work is done on top of the stove. As much as we love the Crock Pot and Instant Pot, the stove top is our tool of choice for a quick meal.
Have you fallen in love with our Tuscan Sausage and White Bean Soup? It is our number one recipe on These Old Cookbooks. It’s not a surprise. Barbara’s family has been enjoying that recipe for years. We even made a low-carb, gluten-free version for those wanting to follow a low-carb, gluten-free and/or Keto diet. Low-Carb Tuscan Soup uses riced cauliflower!
So, when Barbara headed back into the kitchen to cook up some new soup recipes, she took some of the elements from those Tuscan soups and pulled them into this Italian Bean Soup version. She used kidney beans instead of cannellini beans and Italian sausage instead of regular pork sausage.
She loves using canned diced tomatoes that already have the seasonings added and for this recipe she used a can of diced tomatoes with basil, garlic and oregano. If you don’t have access to these, you can always use regular canned diced tomatoes and add the seasonings separately to taste.
It is safe to say that this Stovetop Italian Bean Soup is just as well liked as our other soup recipes. All three of Barbara’s kids plus our niece finished their bowls with no complaining.
How to Make Stovetop Italian Bean Soup
Full recipe is at the bottom of the page.
Cook and drain the Italian Sausage; set aside. Melt butter in a large saucepan. Add diced onions and garlic, saute for 1-2 minutes. Stir in flour. Add canned evaporated milk and chicken broth, heating until boiling. Add Italian sausage, diced tomatoes and kidney beans; heating until warm. Season with salt and black pepper.
Linking up to Weekend Potluck.
- 1/4 cup butter
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup flour
- 12.5 oz. canned evaporated milk
- 14.5 oz. chicken broth
- 2 14.5 oz. cans diced tomatoes with basil, garlic and oregano (undrained)
- 1 lb. Italian sausage, cooked and drained
- 15.5 oz. red kidney beans, drained
- salt and pepper, to taste
In a large saucepan, melt butter.
Add diced onions and minced garlic, cook for 1 to 2 minutes or until onion is tender.
Stir in flour.
Slowly add evaporated milk and chicken broth, stirring occasionally until the mixture comes to a boil.
Add tomatoes (undrained), cooked sausage and kidney beans.
Heat through. Season to taste with salt and pepper.