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Bowl of Italian Sausage White Bean Soup garnished with herbs.

Italian Sausage White Bean Soup

This Italian Sausage White Bean Soup is warm, filling, and easy to make. Enjoy a hearty bowl on busy nights or cold days, featuring protein-rich sausage and beans with a creamy finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound Italian sausage (sweet or spicy)
  • 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
  • 1 large onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • to taste salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Brown the Italian sausage in a large pot over medium heat, breaking it up as it cooks. Drain extra fat if desired.
  2. Add chopped onion, carrots, and celery. Cook until the vegetables are soft, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute more.
  4. 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.
  5. Lower the heat and let the soup simmer for 20 minutes to combine the flavors.
  6. Stir in the heavy cream and heat for an additional 5 minutes, without boiling vigorously.
  7. Remove the bay leaf, taste, and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Notes

Let the soup cool to room temperature to store in an airtight container. It can be refrigerated for 3 to 4 days or frozen for up to 3 months. Thaw in the fridge before reheating.