Description
Sausage White Bean Soup is a hearty, comforting dish featuring spicy Italian sausage, cannellini beans, fresh vegetables, and a creamy broth infused with herbs and spices. Perfect for chilly nights, this one-pot soup combines robust flavors and nutritious ingredients into a delicious and easy-to-make meal.
Ingredients
Scale
Meat and Aromatics
- 19 oz spicy (hot) crumbled Italian sausage
- 1 small onion, chopped
- 4 cloves garlic, minced
Seasonings and Herbs
- 1 teaspoon Italian seasoning (or Herbs from Provence)
- 1 tablespoon fresh thyme leaves (no sprigs)
- 1/4 teaspoon red pepper flakes (to taste)
- Salt and pepper, to taste
Vegetables and Beans
- 2 medium carrots, sliced
- 15 oz cannellini beans, canned, rinsed and drained
- 5 oz fresh spinach
Liquids
- 4 cups chicken stock
- 1/2 cup heavy cream
Instructions
- Cook the sausage and aromatics: In a large saucepan, add the crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, fresh thyme leaves, and red pepper flakes. Cook over medium heat, stirring regularly to break up the sausage, for about 5 minutes until the onion softens and lightly browns.
- Add carrots and half the beans: Stir in the sliced carrots and half of the rinsed and drained cannellini beans to the pan, mixing well.
- Simmer with chicken stock: Pour in 4 cups of chicken stock, stir to combine, cover with a lid, and bring to a boil. Reduce heat to a visible simmer and cook for 20 minutes until the carrots are tender.
- Add spinach and remaining beans: Add the fresh spinach and remaining half of the white beans to the pot. Cover and let the spinach wilt on low heat, stirring occasionally.
- Optional bean blending for thickness: For a thicker soup texture, transfer the remaining half of the beans with a ladle of soup liquid (without sausage) to a blender and puree. Alternatively, mash the beans and some soup liquid with a fork for a chunkier texture. Add the blended or mashed beans back into the pot with the spinach.
- Finish with cream and seasoning: Once the spinach has wilted, remove the soup from heat and stir in the heavy cream. Adjust consistency by adding more chicken stock or cream as desired. Season with salt, pepper, and additional red pepper flakes to taste. Garnish with fresh thyme before serving.
Notes
- This soup is perfect for colder nights or whenever you crave a warm, comforting meal.
- Use 1 cup heavy cream instead of 1/2 cup for a richer and thicker soup.
- You can blend or mash the beans with soup liquid for desired texture—blending yields a smooth consistency, mashing keeps it chunky.
- Cooking everything in one pot makes cleanup quick and easy.
- The soup stores well in the fridge for up to 4 days and freezes nicely for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 787 kcal
- Sugar: 8 g
- Sodium: 1703 mg
- Fat: 57 g
- Saturated Fat: 23 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 145 mg
