Description
This Cozy Creamy Bean Soup with Sausage is a hearty and comforting dish perfect for chilly days. Featuring tender Italian sausage, creamy cannellini beans, and a medley of vegetables simmered in fragrant herbs and broth, this soup offers a rich and satisfying flavor with a smooth, creamy finish. It’s an easy one-pot meal that warms the soul.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 4 cups chicken broth or vegetable broth
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1/2 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook Sausage: Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and thoroughly cooked through.
- Drain Excess Fat: Remove the cooked sausage from the pot and set aside. Drain any excess fat from the pot, leaving about one tablespoon for flavor.
- Sauté Vegetables: Add chopped onion, minced garlic, diced carrots, and diced celery into the pot. Cook and stir for 5-7 minutes until the vegetables soften and become fragrant.
- Add Herbs: Stir in the dried thyme, dried rosemary, and bay leaf. Continue cooking for about one minute until the herbs release their aroma.
- Simmer Broth: Pour in the chicken or vegetable broth, bring the mixture to a gentle simmer over medium heat.
- Add Beans and Cream: Stir in the rinsed cannellini beans, cooked sausage pieces, and heavy cream. Season with salt and freshly ground pepper according to taste.
- Simmer Soup: Let the soup simmer gently for 15-20 minutes, allowing flavors to meld and the vegetables to reach tenderness.
- Finish Soup: Remove and discard the bay leaf. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a vibrant finish.
Notes
- Using either chicken or vegetable broth is fine; vegetable broth keeps it lighter and vegetarian-friendly if sausage is omitted.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy cream alternative.
- Make sure to rinse and drain the beans well to reduce excess sodium.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- The bay leaf is for flavor only and should not be eaten.
- Feel free to add spinach or kale in the last 5 minutes of cooking for extra greens and nutrition.
