Creamy Bean Soup with Sausage
Introduction
Warm up your evenings with this hearty and delicious Creamy Bean Soup with Sausage. This soup is packed with rich flavors from Italian sausage, cannellini beans, and a perfect blend of herbs and spices. The addition of heavy cream and Parmesan cheese creates a velvety texture that elevates this comforting dish to new heights. Topped with a dollop of red pesto and a sprinkle of crushed red pepper flakes, this soup delivers a delightful kick in every spoonful. Whether served with crusty bread or on its own, it’s the perfect meal for cozy nights.
Ingredients
For the Soup:
- 1 pound Italian sausage, mild or spicy, no casings
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 3 cups chicken broth
- ½ cup puréed tomatoes
- 3 ounces tomato paste
- 3 cans (13 oz each) cannellini beans, drained and rinsed
- ¾ cup heavy cream
- 1.5 ounces grated Parmesan cheese
- 2 tbsp chopped parsley
- 8 tbsp red pesto, for serving
Spices:
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp fennel seeds
- ½ tsp crushed red pepper flakes (plus more for serving)
Directions
1. Prepare the Ingredients
- Start by preparing your ingredients: mince the garlic, finely chop the onion, and remove the casings from the sausage. Drain and rinse the cannellini beans to get them ready for the soup.
2. Brown the Sausage
- Heat the olive oil in a large pot over medium-high heat.
- Add the sausage, breaking it up into small pieces with a wooden spoon. Cook until browned and no longer pink, about 5 minutes.
3. Sauté the Aromatics
- Add the minced garlic and chopped onion to the pot with the sausage. Sauté until fragrant, about 3 minutes.
- Stir in the spices: salt, pepper, thyme, oregano, fennel seeds, and crushed red pepper flakes. Cook for 1 more minute to release the flavors of the spices.
4. Build the Soup Base
- Pour in the chicken broth, puréed tomatoes, and tomato paste. Bring the soup to a boil, stirring occasionally.
- Add the drained and rinsed cannellini beans. Stir well to combine all the ingredients, then reduce the heat to low.
- Cover the pot and let the soup simmer for 15 minutes, stirring occasionally.
5. Add Cream and Cheese
- After simmering, pour in the heavy cream and stir to combine.
- Turn off the heat and stir in the grated Parmesan cheese until it melts and is well incorporated into the soup.
- Taste and adjust seasoning with more salt or black pepper if necessary. Garnish with chopped parsley.
6. Serve
- Ladle the soup into bowls and top each serving with a generous dollop of red pesto.
- Add an extra sprinkle of crushed red pepper flakes for a bit more heat, if desired.
- Serve the soup hot with crusty bread on the side to soak up the creamy, flavorful broth.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4-6 servings
- Calories: 560 kcal per serving
Notes and Tips
- Spice Level: Adjust the amount of crushed red pepper flakes depending on how much heat you want. You can also use spicy Italian sausage if you prefer a bolder kick.
- Make It Ahead: This soup can be made ahead of time and stored in the fridge for up to three days. The flavors will deepen as the soup sits, making it even more delicious when reheated.
- Red Pesto: Red pesto adds a tangy, savory punch to this creamy soup. If you can’t find red pesto, you can substitute it with a swirl of sun-dried tomato pesto or even basil pesto.
Final Thoughts
This Creamy Bean Soup with Sausage is comfort food at its finest. The combination of tender cannellini beans, flavorful Italian sausage, and a luscious creamy broth makes it the ultimate dish for cozy nights in. The addition of Parmesan cheese and red pesto adds layers of richness that take this soup to the next level. Pair it with a crusty loaf of bread and enjoy a warming, satisfying meal that’s sure to become a family favorite.
Creamy Bean Soup with Sausage
- Total Time: 40 minutes
- Yield: 4-6 1x
Description
This Creamy Bean Soup with Sausage is the ultimate comfort food for cold days. Rich and hearty, it combines savory Italian sausage with tender cannellini beans, all enveloped in a velvety broth made with chicken stock, puréed tomatoes, and a splash of heavy cream. The combination of Parmesan cheese and spices like thyme, oregano, and fennel add layers of deep, comforting flavor, while a topping of red pesto gives every bowl a zesty kick.
Ingredients
1 pound Italian sausage, mild or spicy, no casings
2 tbsp olive oil
2 garlic cloves, minced
1 small onion, finely chopped
3 cups chicken broth
½ cup puréed tomatoes
3 ounces tomato paste
3 cans (13 oz each) cannellini beans, drained and rinsed
¾ cup heavy cream
1.5 ounces grated Parmesan cheese
2 tbsp chopped parsley
8 tbsp red pesto, for serving
Spices:
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
½ tsp fennel seeds
½ tsp crushed red pepper flakes (plus more for serving)
Instructions
Start by preparing your ingredients: mince the garlic, finely chop the onion, and remove the casings from your sausage. Drain and rinse the cannellini beans.
Heat the olive oil in a large pot over medium-high heat. Add the sausage, breaking it up into small pieces with a wooden spoon, and cook until browned and no longer pink, about 5 minutes.
Add the minced garlic and chopped onion to the pot. Sauté until fragrant, about 3 minutes. Stir in the spices (salt, pepper, thyme, oregano, fennel seeds, and crushed red pepper flakes) and cook for 1 more minute.
Pour in the chicken broth, puréed tomatoes, and tomato paste. Bring the soup to a boil, then add the drained and rinsed cannellini beans. Stir well, reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally.
Once the soup has simmered, pour in the heavy cream and stir to combine. Turn off the heat and stir in the grated Parmesan cheese until melted and well incorporated. Season with additional black pepper and parsley. Adjust salt to taste if necessary.
Serve the soup in bowls with crusty bread on the side. Top each serving with a generous dollop of red pesto and a sprinkle of crushed red pepper flakes for extra heat. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 560