Description
This hearty Sausage White Bean Soup combines spicy Italian sausage, creamy cannellini beans, fresh vegetables, and a touch of cream to create a comforting and delicious one-pot meal perfect for chilly nights or anytime you crave a cozy bowl of soup.
Ingredients
Scale
Meat and Vegetables
- 19 oz spicy (hot) crumbled Italian sausage
- 1 small onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 5 oz fresh spinach
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)
Beans and Liquids
- 15 oz cannellini beans, canned, rinsed and drained
- 4 cups chicken stock
- 1/2 cup heavy cream
Instructions
- Cook the sausage and aromatics: In a large saucepan, add crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, fresh thyme leaves, and red pepper flakes. Cook over medium heat, stirring frequently to crumble the sausage, for about 5 minutes until the onion softens and starts to brown.
- Add carrots and beans: Stir in the sliced carrots and half of the rinsed and drained cannellini beans. Mix well to combine all ingredients.
- Add stock and simmer: Pour in 4 cups of chicken stock, stir, then cover the pot with a lid and bring the soup to a boil. Reduce the heat to a visible simmer and cook for 20 minutes until the carrots become tender.
- Add spinach and remaining beans: Add the fresh spinach and the remaining half of the cannellini beans to the pot. Cover and let the spinach wilt over low heat, stirring occasionally.
- Optional bean texture adjustment: For a thicker soup, transfer the remaining half of the beans with some soup liquid (without sausage) to a blender and puree. For a chunkier texture, mash the beans and some soup liquid with a fork in a bowl. Return the beans to the pot with the spinach and stir together. Continue to wilt the spinach on low heat.
- Finish with cream and seasoning: Remove the soup from heat, stir in the heavy cream, and adjust the consistency by adding more chicken stock if needed. Season with salt, pepper, and additional red pepper flakes to taste. Garnish with fresh thyme before serving. Enjoy warm!
Notes
- This soup can be made ahead and stores well in the fridge and freezer.
- Use 1 cup of heavy cream instead of 1/2 cup for a thicker, richer soup.
- The soup cooks entirely in one pot, making cleanup easy.
- You can substitute fresh spinach with kale or swiss chard if desired.
- For a milder version, reduce or omit the red pepper flakes.
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
