Creamy Bean Soup with Sausage
A comforting and creamy soup with Italian sausage and cannellini beans that's perfect for cozy family dinners.
Ingredients
Main Ingredients
- 1 lb Italian sausage Choose sweet or spicy, depending on your preference.
- 1 can (15 oz) cannellini beans These creamy beans create the soup's base; feel free to substitute with great northern or navy beans.
- 1 medium onion, chopped Adds sweetness and depth to the flavor.
- 3 cloves garlic, minced Fresh garlic brings warmth; garlic powder can work in a pinch.
- 4 cups chicken broth Homemade is best, but store-bought works just fine.
- 1 cup heavy cream This creates the signature creamy texture; for a lighter option, use half-and-half.
- 1 tsp smoked paprika It adds a lovely touch of warmth and color.
- to taste Salt and pepper Always essential for that perfect flavor balance.
- Chopped parsley (for garnish) Fresh herbs brighten up the dish.
Instructions
Preparation
- In a large pot over medium heat, add the Italian sausage, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
- Once the sausage is cooked, add chopped onions. Sauté until they’re translucent, about 3 minutes. Add minced garlic and smoked paprika, stirring for another minute until fragrant.
- Add the drained cannellini beans to the pot. Gently stir to combine.
- Add chicken broth, scraping the bottom of the pot to incorporate any browned bits.
- Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes.
- Slowly stir in the heavy cream, allowing it to swirl into the soup.
- Taste and season with salt and pepper as needed. Serve hot, garnished with chopped parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can freeze leftovers for up to a month.