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Creamy Bean Soup with Sausage Recipe

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4 from 64 reviews

This Creamy Bean Soup with Sausage is a hearty and comforting dish featuring Italian sausage, cannellini beans, and a rich blend of tomato and cream. Infused with aromatic spices and finished with Parmesan and red pesto, it’s perfect for a satisfying meal served alongside crusty bread.

Ingredients

Meat and Oil

  • 1 pound Italian sausage, mild or spicy, no casings
  • 2 tbsp olive oil

Vegetables and Aromatics

  • 2 garlic cloves, minced
  • 1 small onion, finely chopped

Liquids

  • 3 cups chicken broth
  • ½ cup puréed tomatoes
  • 3 ounces tomato paste
  • ¾ cup heavy cream

Beans and Cheese

  • 3 cans (360 g/13 oz each) cannellini beans, drained and rinsed
  • 1.5 ounces grated Parmesan cheese

Herbs, Spices, and Garnish

  • 2 tbsp chopped parsley
  • 8 tbsp red pesto, for serving
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp fennel seeds
  • ½ tsp chili flakes, plus more for serving

Instructions

  1. Preparation: Mince the garlic cloves and finely chop the onion. Remove the casings from the Italian sausage. Drain and rinse the cannellini beans thoroughly to prepare for cooking.
  2. Cook Sausage: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the sausage, breaking it into small pieces using a wooden spoon. Cook until the sausage is browned and cooked through, about 5 minutes.
  3. Sauté Aromatics and Spices: Add the minced garlic and chopped onion to the pot with the sausage. Cook for about 3 minutes until fragrant. Stir in the salt, black pepper, dried thyme, dried oregano, fennel seeds, and chili flakes. Cook for an additional 1 minute to release the spices’ flavors.
  4. Add Liquids and Beans: Pour in the chicken broth, followed by the puréed tomatoes and tomato paste. Bring the mixture to a boil, then add the drained cannellini beans. Stir well.
  5. Simmer: Lower the heat to maintain a gentle simmer. Cover the pot and let the soup cook for 15 minutes, stirring occasionally to prevent sticking and to blend flavors.
  6. Finish Soup: Remove the lid and pour in the heavy cream. Stir until fully integrated. Turn off the heat and stir in the grated Parmesan cheese until melted through. Season with extra black pepper and chopped parsley. Taste and adjust the salt as needed.
  7. Serve: Ladle the soup into bowls. Add a dollop of red pesto and a sprinkle of red chili flakes on top for extra flavor. Serve immediately with crusty bread on the side.

Notes

  • Use mild or spicy Italian sausage depending on your heat preference.
  • For a vegetarian version, omit the sausage and use vegetable broth.
  • Rinsing the beans reduces excess sodium and improves texture.
  • Simmer the soup gently to prevent scorching and to meld flavors well.
  • Red pesto adds a great herbal and nutty contrast, but can be substituted or omitted if preferred.
  • Adjust the chili flakes to control the spiciness as desired.

Find it online: https://deliciousyum.com/creamy-bean-soup-with-sausage-recipe/