Description
This Cozy Creamy Bean Soup with Sausage is a hearty and comforting dish perfect for chilly days. Featuring savory Italian sausage, tender cannellini beans, and a medley of aromatic vegetables simmered in a creamy broth, this soup combines rich flavors and satisfying textures in every warm bowl. Topped with fresh parsley, it’s an easy-to-make meal that’s both filling and flavorful.
Ingredients
Scale
Soup Base
- 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
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 browned and cooked through, about 7-10 minutes.
- Drain Excess Fat: Remove the sausage from the pot and set it aside. Drain any excess fat in the pot, leaving about one tablespoon for cooking 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 are softened and fragrant, about 5-7 minutes.
- Add Herbs: Stir in the dried thyme, dried rosemary, and bay leaf. Cook for about one minute until the herbs release their aroma.
- Simmer the 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 cannellini beans, cooked sausage, and heavy cream. Season with salt and freshly ground black pepper to taste.
- Simmer Soup: Let the soup simmer gently for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Finish and Adjust Seasoning: Remove and discard the bay leaf, then taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot for a cozy meal.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- To make this dish vegetarian, omit the sausage and use vegetable broth instead of chicken broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- You can add a pinch of red pepper flakes for extra heat if desired.
- Serve with crusty bread or a side salad for a complete meal.
