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Creamy Bean Soup with Sausage

A comforting creamy bean soup featuring savory sausage and wholesome beans, perfect for chilly evenings and gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian sausage sweet or spicy, for the flavor kick
  • 1 large onion, diced the aromatic foundation
  • 2 cloves garlic, minced to add a rich depth
  • 4 cups chicken broth or vegetable broth for a vegetarian twist
  • 2 cans cannellini beans, drained and rinsed for creaminess and protein
  • 1 cup heavy cream for that luscious texture; feel free to substitute with coconut milk for a dairy-free version
  • 2 cups fresh spinach or kale for a heartier taste; optional but highly recommended
  • 1 teaspoon dried Italian seasoning to elevate the flavor
  • to taste Salt and pepper to taste

Method
 

Cooking
  1. In a large soup pot over medium heat, add the Italian sausage. Break it up with a spoon and cook until it's browned and no longer pink, about 5-7 minutes.
  2. Add the diced onion to the pot. Sauté for about 3 minutes until translucent. Stir in the minced garlic and let it cook for an additional minute until fragrant.
  3. Pour in the chicken broth, then add the drained cannellini beans and dried Italian seasoning. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
  4. Stir in the heavy cream, allowing it to mingle with the broth and beans, creating a luxurious texture.
  5. Toss in the fresh spinach and let it wilt down for a couple of minutes. Add salt and pepper to taste, adjusting as necessary.
  6. Ladle the creamy bean soup into bowls and enjoy it warm, perhaps with a sprinkle of fresh parsley or Parmesan on top.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to three days. This soup also freezes beautifully for up to three months.