Description
This Cozy Creamy Bean Soup with Sausage is a hearty and comforting dish perfect for chilly days. Made with Italian sausage, tender cannellini beans, and a medley of aromatic vegetables simmered in flavorful broth and finished with a touch of heavy cream, this soup offers a rich and creamy texture with a delightful blend of herbs. Easy to prepare and packed with protein and fiber, it makes a satisfying meal any time of year.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 pound bulk Italian sausage
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
Herbs and Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
Liquids and Cream
- 4 cups chicken broth or vegetable broth
- 1/2 cup heavy cream
Beans
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
Seasoning and Garnish
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Brown the sausage: Heat the olive oil in a large pot over medium-high heat. Add the bulk Italian sausage and cook it while breaking it up with a spoon until it is browned and cooked through.
- Drain excess fat: Remove the cooked sausage from the pot and set it aside. Drain any excess fat from the pot, leaving about one tablespoon to cook the vegetables in.
- Sauté vegetables: Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Cook the vegetables until they are softened, about 5 to 7 minutes.
- Add herbs: Stir in the dried thyme, dried rosemary, and bay leaf to the softened vegetables. Cook for an additional minute until the herbs are fragrant.
- Add broth and simmer: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
- Add beans, sausage, and cream: Stir in the rinsed and drained cannellini beans, the cooked sausage, and the heavy cream. Season with salt and pepper according to your taste.
- Simmer soup: Let the soup simmer gently for 15 to 20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Finish seasoning: Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. Serve immediately for the best flavor and warmth.
Notes
- You can substitute turkey sausage or a plant-based sausage for a lighter or vegetarian option.
- For a thicker soup, mash some of the beans before adding them back into the pot.
- If dairy-free is preferred, substitute the heavy cream with coconut cream or a cashew cream.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust herbs to your preference; fresh herbs can be used instead of dried but add them in the last 10 minutes of simmering.
