Bean, Chicken and Sausage Soup

Total Time

Prep: 10 min. Cook: 70 min.


18 servings (4-1/2 quarts)

Updated: Oct. 12, 2022
I found this recipe in a magazine and have tried different ingredients through the years. My husband thinks this is the best version yet. I hope you enjoy it, too!


  • 1-1/2 pounds bulk Italian sausage
  • 2 cups chopped onion
  • 6 bacon strips, diced
  • 2 quarts water
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 bay leaves
  • 2 teaspoons garlic powder
  • 1 teaspoon each dried thyme, savory and salt
  • 1/2 teaspoon each dried basil, oregano and pepper
  • 4 cups cubed cooked chicken
  • 2 cans (15 to 16 ounces each) great northern beans, rinsed and drained


  1. In a heavy 8-qt. Dutch oven, cook the sausage, onion and bacon over medium-high heat until sausage is not longer pink; drain. Add the water, tomatoes and seasonings. Cover and simmer for 30 minutes.
  2. Add chicken and beans. Simmer, uncovered, for 30-45 minutes. Discard bay leaves.

Nutrition Facts

1 cup: 196 calories, 12g fat (4g saturated fat), 48mg cholesterol, 488mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 15g protein.