Creamy White Bean Italian Sausage Soup
Cozy up with a bowl of Creamy White Bean Italian Sausage Soup, a hearty and flavorful one-pot meal that’s perfect for cooler days. This comforting recipe combines savory Italian sausage, tender white beans, and a medley of aromatic vegetables like onion, carrot, and celery. Enhanced with fragrant herbs like basil and oregano, the soup takes on a luscious, velvety texture with a touch of heavy cream and Parmesan. The addition of nutrient-packed kale or spinach creates a well-balanced dish that’s both wholesome and indulgent. Whether you prefer mild or spicy sausage, this soup is customizable to suit your taste and is ready in just 45 minutes. Serve it with crusty bread for the ultimate cozy experience, and watch it become a family favorite.
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Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 4 cloves Garlic, minced
- 6 cups Chicken broth
- 2 15-oz cans Canned white beans (e.g., cannellini or great northern), drained and rinsed
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Crushed red pepper flakes (optional)
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 cups Chopped kale or spinach
- to taste Salt
- to taste Black pepper
- 0.25 cup Fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and Italian sausage. Cook, breaking the sausage into crumbles with a wooden spoon, until browned and cooked through, about 6-8 minutes.
Transfer the cooked sausage to a plate lined with paper towels to drain excess grease, leaving about 1 tablespoon of fat in the pot.
To the same pot, add the diced onion, carrots, and celery. Sauté over medium heat until softened, about 5-7 minutes.
Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
Pour in the chicken broth and add the drained and rinsed white beans. Stir in the dried oregano, dried basil, and optional crushed red pepper flakes.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Allow it to cook for 10 minutes to let the flavors meld.
Using an immersion blender, partially blend the soup directly in the pot to create a creamy texture. Alternatively, transfer about 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Stir the cooked sausage back into the soup, followed by the heavy cream and Parmesan cheese. Simmer for another 5 minutes.
Add the chopped kale or spinach to the pot and cook until wilted, about 2-3 minutes.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
3380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 10795 mg | 469% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 23.2 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1568 mg | 121% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 7231 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
