Description
This Sausage White Bean Soup is a hearty and comforting dish perfect for chilly nights. It features spicy Italian sausage, tender cannellini beans, fresh spinach, and a creamy broth infused with garlic, onions, carrots, and aromatic herbs. Simmered together in one pot, this soup is easy to prepare, packed with flavor, and ideal for a satisfying meal with minimal cleanup.
Ingredients
Scale
Sausage and Vegetables
- 19 oz spicy (hot) crumbled Italian sausage
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning (or Herbs from Provence)
- 1 tablespoon fresh thyme (no sprigs, just leaves)
- 1/4 teaspoon red pepper flakes (to taste)
- 2 medium carrots (sliced)
Beans and Broth
- 15 oz cannellini beans (canned, rinsed and drained)
- 4 cups chicken stock
Greens and Cream
- 5 oz fresh spinach
- ½ cup heavy cream
- salt and pepper (to taste)
Instructions
- Cook Sausage and Aromatics: In a large saucepan, add crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, fresh thyme leaves (without sprigs), and red pepper flakes. Cook on medium heat, stirring regularly to break up the sausage, for about 5 minutes until the onion softens and lightly browns.
- Add Carrots and Beans: Stir in sliced carrots and half of the rinsed and drained cannellini beans. Mix well to combine.
- Pour in Chicken Stock and Simmer: Pour in 4 cups of chicken stock, stir well, cover with a lid, and bring everything to a boil. Reduce heat to a visible simmer and cook for about 20 minutes until the carrots are tender.
- Add Spinach and Remaining Beans: Add the fresh spinach and the remaining half of the cannellini beans to the pot. Cover with the lid and let the spinach wilt over low heat, stirring occasionally.
- Optional Bean Blending or Mashing: For a thicker soup, transfer the remaining beans with a ladle of soup liquid (excluding sausage) into a blender and process until smooth. Alternatively, mash the beans with a fork in a bowl for a chunkier texture. Add the blended or mashed beans back into the pot along with the spinach. Cover and let the spinach wilt further on low heat.
- Finish with Cream and Seasoning: Remove the soup from heat and stir in the heavy cream. Adjust the consistency by adding more chicken stock or water if the soup is too thick, or more cream for extra richness. Season with salt, pepper, and additional red pepper flakes if desired.
- Serve and Garnish: Serve hot, topped with fresh thyme leaves for an aromatic finish. Enjoy this comforting and creamy sausage and white bean soup!
Notes
- The soup can be adjusted for thickness by blending or mashing the beans to your preferred texture.
- Using 1 cup of heavy cream instead of ½ cup will result in a richer, thicker soup.
- This soup stores well in the refrigerator or freezer, making it perfect for meal prep.
- Cooking everything in one pot keeps cleanup simple and efficient.
- For a milder version, reduce or omit the red pepper flakes and use mild Italian sausage instead.
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
