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Cassoulet Soup

Protein packed winter comfort food heaven!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Soup
Cuisine: French
Keyword: Cassoulet, Comfort Food, Easy, Fall, French, Soup, Winter
Servings: 4 People
Author: Emily ~ Garlic & Olive Oil


  • 2 T Fat* bacon, duck, butter or olive oil
  • 3-4 oz Smoked Sausage
  • ½ Onion diced
  • 1 stalk Celery diced
  • 2 Carrots diced
  • Salt & Pepper
  • 2 cloves Garlic minced
  • ½ c White Wine
  • 4 c low-sodium Chicken Broth
  • 2 boneless, skinless Chicken Thighs diced (about ½ lb)
  • 15 oz can Great Northern Beans drained but not rinsed
  • 2 stems Thyme plus more for garnish if desired
  • 1 Bay Leaf
  • Crumbled Bacon* for garnish (optional)


  • Add 2 tablespoons of fat to the pot and heat over medium-high heat.  When the fat is hot, brown the sausage on all sides (about a minute per side) and remove from pot.
  • Reduce the heat to medium and add the onions, celery and carrots to the pot.  Sprinkle with salt and pepper.  Sauté for 5-7 minutes or until the onions and celery are soft, stirring occasionally.
  • Meanwhile, when the sausage is cool enough to handle dice into small pieces.
  • After the veggies have softened, add the garlic and cook for 30 more seconds.  Add the wine and stir; let the wine simmer for 2 minutes.  Add all the remaining ingredients: broth, sausage, chicken, beans, thyme and bay leaf; stir to combine.  Season with a little more salt and pepper.  Bring to a boil then reduce to a simmer.  Simmer with the lid on a tilt for 20-25 minutes, stirring occasionally.
  • Taste and adjust seasonings as necessary.  Remove the thyme stems and bay leaf.  Ladle into bowls and garish each bowl with crumbled bacon and/or some fresh thyme leaves.


*You can start the soup by adding 3 pieces of uncooked bacon to the pot. Cook the bacon while rendering the fat. Remove the bacon and reserve for garnish; use the bacon fat to brown the sausage and sauté the vegetables.