Description
This Cozy Creamy Bean Soup with Sausage is a comforting and hearty meal perfect for chilly days. It features savory Italian sausage, tender cannellini beans, and a mix of aromatic vegetables all simmered together in a rich, creamy broth. Enhanced with herbs like thyme and rosemary, this soup delivers a flavorful and satisfying bowl of warmth that’s easy to prepare and sure to please the whole family.
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
- 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 it up with a spoon until browned and fully cooked through.
- Drain Excess Fat: Remove the cooked sausage from the pot and set it aside. Carefully drain any excess fat from the pot, leaving about one tablespoon behind to sauté the vegetables.
- Sauté Vegetables: Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Cook these vegetables over medium heat for 5 to 7 minutes until they become soft and aromatic.
- Add Herbs: Stir in the dried thyme, dried rosemary, and bay leaf. Cook this mixture for an additional minute until the herbs release their fragrance.
- Add Broth and Simmer: Pour in the chicken or vegetable broth and bring the soup to a gentle simmer over medium heat.
- Combine Beans, Sausage, and Cream: Stir in the rinsed cannellini beans, the cooked sausage, and the heavy cream. Season with salt and freshly ground pepper according to your taste.
- Simmer the Soup: Allow the soup to simmer gently for 15 to 20 minutes so the flavors can meld together and the vegetables soften further.
- Finish Up: Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving for a fresh, vibrant touch.
Notes
- You can substitute turkey sausage for a leaner option.
- For a vegetarian version, omit the sausage and use vegetable broth.
- Adjust the cream quantity to make the soup lighter or richer to your preference.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely.
- To thicken the soup, mash some of the beans before adding the cream.
