introduction
This Italian Sausage White Bean Soup is warm and easy. It uses simple ingredients and cooks on the stove. It suits busy nights and cold days. For another version of this soup and tips, see our Italian sausage white bean soup page.
why make this recipe
The soup is quick, filling, and tasty. It has protein from sausage and beans. It makes a full meal with little work. The cream adds a smooth finish. Kids and adults like it.
how to make Italian Sausage White Bean Soup
- Brown the Italian sausage in a large pot over medium heat. Break it up as it cooks. Drain extra fat if you want less oil.
- Add chopped onion, carrots, and celery. Cook until the vegetables are soft, about 5 minutes.
- Stir in the minced garlic and cook 1 minute more.
- Pour in the chicken broth. Add the drained white beans, dried thyme, and the bay leaf. Season with salt and pepper. Bring to a boil.
- Lower the heat and let the soup simmer for 20 minutes so flavors mix.
- Stir in the heavy cream and heat for 5 more minutes. Do not boil hard once cream is added.
- Remove the bay leaf. Taste and add more salt or pepper if needed. Garnish with fresh parsley before serving.
Ingredients :
- 1 pound Italian sausage (sweet or spicy)
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, for garnish
Directions :
- In a large pot, cook the Italian sausage over medium heat until browned. Remove excess fat if necessary.
- Add chopped onion, carrots, and celery to the pot. Sauté until vegetables are tender, about 5 minutes.
- Stir in garlic and cook for an additional minute.
- Add the broth, white beans, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Stir in the heavy cream and let it heat through for another 5 minutes.
- Remove the bay leaf and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
how to serve Italian Sausage White Bean Soup
Serve hot in bowls. Add chopped fresh parsley on top. A slice of crusty bread or a simple green salad works well. You can also serve it alongside a lighter soup for variety, such as a hearty beef barley soup if you want more options.
how to store Italian Sausage White Bean Soup
Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for 3 to 4 days. Reheat on the stove over low heat. If frozen, keep in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating. Note: cream can change texture after freezing; stir well when reheating.
tips to make Italian Sausage White Bean Soup
- Use sweet or spicy sausage to match your taste.
- Rinse canned beans to remove excess salt.
- Remove extra fat from the pot for a lighter soup.
- Do not boil hard after adding cream; heat gently.
- Taste and adjust salt at the end.
variation (if any)
- Use turkey or chicken sausage for a leaner soup.
- Add a handful of spinach at the end for more greens.
- Swap heavy cream for half-and-half for a lighter finish.
- Add a pinch of red pepper flakes for extra heat.
FAQs
Q: Can I use dry beans instead of canned?
A: Yes. Soak and cook dry beans first, then add to the soup. Use about 1 1/2 cups cooked beans for one 15 oz can.
Q: Can I skip the cream?
A: Yes. The soup will be lighter. You can stir in a little milk or a splash of olive oil for richness.
Q: How do I make this vegetarian?
A: Use a plant-based sausage or omit sausage and add extra beans and vegetables. Use vegetable broth instead of chicken broth.
Q: Can I make this in a slow cooker?
A: Yes. Brown the sausage and sauté the vegetables first, then add all ingredients (except cream) to the slow cooker and cook on low for 4–6 hours. Stir in cream at the end.
Conclusion
This simple soup is warm, filling, and easy to make any night of the week. For another trusted version and extra ideas, see the full recipe at Salt & Lavender Italian Sausage White Bean Soup.
Italian Sausage White Bean Soup
Ingredients
Method
- Brown the Italian sausage in a large pot over medium heat, breaking it up as it cooks. Drain extra fat if desired.
- Add chopped onion, carrots, and celery. Cook until the vegetables are soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Pour in the chicken broth. Add the drained white beans, dried thyme, and the bay leaf. Season with salt and pepper. Bring to a boil.
- Lower the heat and let the soup simmer for 20 minutes to combine the flavors.
- Stir in the heavy cream and heat for an additional 5 minutes, without boiling vigorously.
- Remove the bay leaf, taste, and adjust seasoning if necessary. Garnish with fresh parsley before serving.