Description
This Cozy Creamy Bean Soup with Sausage is a hearty and comforting dish perfect for chilly days. Featuring flavorful Italian sausage, tender cannellini beans, chickpeas, and fresh vegetables simmered in a creamy broth, this soup combines rich textures and aromatic herbs for a satisfying meal.
Ingredients
Scale
Sausage and Oil
- 1 pound Italian sausage (mild or hot, according to preference)
- 2 tablespoons olive oil
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cups fresh spinach
- 1 tablespoon fresh parsley, chopped
Beans and Seasonings
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Liquids and Garnish
- 4 cups chicken broth
- 1 cup heavy cream
- Grated Parmesan cheese for serving
Instructions
- Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Remove the sausage from its casing, crumble it into the pot, and cook until browned, about 6-8 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving the oil and drippings in the pot.
- Sauté Vegetables: Add the diced onion, minced garlic, sliced carrots, and celery to the pot. Sauté these vegetables until they are tender, which should take about 5-7 minutes, allowing their flavors to develop and meld together.
- Add Beans and Herbs: Stir in the drained cannellini beans and chickpeas along with the dried thyme and oregano. Cook for an additional 2 minutes to let the flavors mingle.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20 minutes. This simmering allows the soup to thicken slightly and the flavors to deepen.
- Incorporate Sausage and Cream: Stir the previously cooked sausage back into the pot along with the heavy cream. Let the soup simmer for another 5 minutes so the cream can blend smoothly and the sausage reheats.
- Season and Add Spinach: Season the soup with salt and freshly ground pepper according to your taste. Add the fresh spinach and cook just until it wilts, about 2-3 minutes, preserving its vibrant color and nutrients.
- Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with chopped fresh parsley and a generous sprinkle of grated Parmesan cheese for an added burst of flavor.
Notes
- You can use either mild or hot Italian sausage depending on your heat preference.
- For a thicker soup, mash some of the beans before adding cream.
- This soup can be prepared a day in advance and flavors will deepen when reheated.
- Substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free version.
- If you prefer a vegetarian variation, omit the sausage and use vegetable broth instead of chicken broth.
- Serve with crusty bread or garlic toast for a complete meal.
