Description
This Cozy Creamy Bean Soup with Sausage is a hearty and comforting dish perfect for chilly days. Made with Italian sausage, cannellini beans, and a medley of aromatic vegetables, this soup is simmered to perfection with herbs and finished with a touch of creamy richness. A satisfying bowl that’s easy to prepare and bursting with flavor.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 pound bulk Italian sausage
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
Herbs and Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Liquids and Cream
- 4 cups chicken broth or vegetable broth
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1/2 cup heavy cream
Garnish
- Chopped fresh parsley for garnish
Instructions
- Cook the Sausage: Heat the olive oil in a large pot over medium-high heat. Add the bulk Italian sausage and cook, breaking it up with a spoon, until it is browned and fully cooked through.
- Set Sausage Aside: Remove the cooked sausage from the pot and set it aside. Drain any excess fat from the pot, leaving about a tablespoon to keep for sautéing the vegetables.
- Sauté Vegetables: Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Cook over medium heat until the vegetables soften and become fragrant, about 5 to 7 minutes.
- Add Herbs: Stir in the dried thyme, dried rosemary, and bay leaf. Cook for an additional minute to release their flavors.
- Simmer with Broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
- Add Beans, Sausage, and Cream: Stir in the rinsed and drained cannellini beans, the cooked sausage, and the heavy cream. Season with salt and black pepper to your taste.
- Simmer Soup: Allow the soup to simmer gently for about 15 to 20 minutes, letting the flavors meld together and ensuring the vegetables are tender.
- Finish and Adjust Seasoning: Remove the bay leaf and taste the soup. Adjust salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot for a cozy, creamy meal.
Notes
- You can substitute turkey sausage or chicken sausage for a leaner version.
- For a vegetarian version, omit the sausage and use vegetable broth instead.
- Rinsing the beans helps reduce sodium and prevents a cloudy soup.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the cream quantity to preference for a lighter or richer soup.
