Spicy Italian Sausage and Cannellini Bean Soup
A comforting and hearty soup that combines spicy Italian sausage with creamy cannellini beans, perfect for chilly days.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casings removed Can substitute with sweet Italian sausage or turkey sausage
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes with their juice
- 4 cups chicken broth or vegetable broth for a lighter option
- 1 can (15 ounces) cannellini beans, drained and rinsed Can substitute with navy beans or chickpeas
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and black pepper
- for garnish Fresh parsley optional
- to taste Red pepper flakes optional, for extra heat
Instructions
Cooking Steps
- In a large pot over medium heat, add the olive oil. Once it’s shimmering, toss in the spicy Italian sausage. Use a wooden spoon to break it up, cooking until it’s browned and cooked through—about 5–7 minutes.
- Stir in the diced onion and carrots, cooking until they soften—around 3–4 minutes. Add the minced garlic and cook for an additional minute.
- Add the diced tomatoes (with their juice) and pour in the chicken broth. Bring it all to a simmer.
- Stir in the cannellini beans, oregano, and basil. Season with salt and black pepper to your liking. Optionally, sprinkle in red pepper flakes for extra heat.
- Allow the soup to simmer for about 20 minutes, checking occasionally. Just before serving, stir again and adjust seasoning as necessary.
- Ladle the soup into bowls and top with fresh parsley if desired. Serve it hot.
Notes
This soup can be made in advance and tastes better the next day! It freezes well for up to three months.