Description
This Cozy Creamy Bean Soup with Sausage is a comforting and flavorful dish perfect for chilly days. It combines hearty Italian sausage, tender cannellini beans, aromatic herbs, and a touch of cream for a rich, satisfying soup that is both easy to make and delicious.
Ingredients
Scale
Soup 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
- Brown the Sausage: Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Reserve Sausage and Drain Fat: Remove the sausage from the pot and set aside. Drain any excess fat, leaving about a tablespoon in the pot for flavor.
- Sauté Vegetables: Add the chopped onion, garlic, carrots, and celery to the pot. Cook until the vegetables have softened, about 5-7 minutes, stirring occasionally.
- Add Herbs: Stir in the dried thyme, rosemary, and bay leaf, cooking for an additional minute until fragrant to enhance the flavor profile of the soup.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer, allowing the ingredients to meld.
- Combine Beans, Sausage, and Cream: Stir in the rinsed cannellini beans, cooked sausage, and heavy cream. Season with salt and pepper to taste.
- Simmer the Soup: Let the soup simmer gently for about 15-20 minutes, allowing the flavors to fully develop and the vegetables to become tender.
- Finish and Adjust Seasoning: Remove the bay leaf and adjust seasoning if necessary to your taste preferences.
- Serve: Serve the soup hot, garnished with chopped fresh parsley for brightness and presentation.
Notes
- For a vegetarian option, omit the sausage and use vegetable broth instead of chicken broth.
- To make the soup thicker, you can blend a portion of the soup and stir it back in.
- Feel free to substitute cannellini beans with other white beans like great northern or navy beans.
- Adjust heavy cream amount to taste or substitute with half-and-half for a lighter soup.
- Make sure to rinse and drain beans thoroughly to reduce sodium content.
