Description
This Cozy Creamy Bean Soup with Sausage is a hearty and comforting dish perfect for chilly days. Featuring tender cannellini beans, savory Italian sausage, and a medley of vegetables simmered in a flavorful broth with herbs and finished with a touch of creamy richness, this soup is both satisfying and easy to prepare.
Ingredients
Scale
Sausage and Vegetables
- 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
Seasonings and Broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 4 cups chicken broth or vegetable broth
Beans and Cream
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1/2 cup heavy cream
- Salt and pepper to taste
Garnish
- Chopped fresh parsley
Instructions
- Cook the Sausage: Heat the olive oil in a large pot over medium-high heat. Add the bulk Italian sausage and cook it while breaking up the meat with a spoon until it is browned and fully cooked through.
- Remove Sausage and Prepare Pot: Remove the cooked sausage from the pot and set aside. Drain any excess fat from the pot, leaving about one tablespoon to keep for cooking the vegetables.
- Sauté Vegetables: Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté the vegetables over medium heat until they soften, approximately 5 to 7 minutes.
- Add Herbs: Stir in the dried thyme, dried rosemary, and bay leaf, cooking for an additional minute until the herbs release their aroma.
- Add Broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
- Combine Beans, Sausage, and Cream: Stir in the rinsed cannellini beans, browned sausage, and heavy cream. Season with salt and pepper according to your taste.
- Simmer the Soup: Let the soup simmer gently for about 15 to 20 minutes to meld the flavors and tenderize the vegetables further.
- Finish: Remove the bay leaf. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley before serving hot.
Notes
- To make this soup vegetarian, substitute the sausage with plant-based sausage and use vegetable broth instead of chicken broth.
- For a thicker soup, you can blend a portion of the beans and vegetables before adding the cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well; cool completely before freezing in portioned containers for up to 3 months.
- Adjust the herbs and seasoning to your personal preference for a more robust or subtle flavor profile.
