Perfect Italian Sausage White Bean Soup
This hearty and flavorful Italian Sausage White Bean Soup is a comforting and easy-to-make meal perfect for chilly evenings. It features savory Italian sausage, tender cannellini beans, aromatic herbs, and a rich broth, making it a versatile dish for any occasion.
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Ladle
Ingredients
- 1 pound Italian sausage sweet or hot, or a combination
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional, for heat
- 6 cups chicken broth or vegetable broth
- 1 cup chopped fresh kale or spinach
- ¼ cup chopped fresh parsley, for garnish
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese, for serving optional
- Crusty bread, for serving optional
- Fresh lemon juice, for serving optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for another minute until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
- Add the cannellini beans and diced tomatoes (with their juices). Bring the soup to a simmer.
- Return the cooked sausage to the pot.
- Reduce the heat to low, cover, and simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld.
- Stir in the chopped kale or spinach and cook until wilted, about 2-3 minutes.
- Season the soup with salt and black pepper to taste.
- Stir in the fresh parsley.
- Ladle the Italian Sausage White Bean Soup into bowls.
- Garnish with grated Parmesan cheese (if desired) and serve with crusty bread for dipping. A squeeze of fresh lemon juice is also a nice addition.
Notes
For a thicker soup, use an immersion blender to partially puree some of the beans. To make this soup vegetarian, omit the sausage and use vegetable broth. The soup can be stored in the refrigerator for up to 3 days. Flavors develop more after a day.