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Creamy Bean Soup with Sausage

Creamy Bean Soup with Sausage
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An ultra creamy bean soup with sausage ready in just 30 minutes. Rich, tomatoey, and elevated with Parmesan and red pesto. Perfect weeknight meal.

Ingredients

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  • 1 pound Italian sausage, mild or spicy, no casings
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 3 cups chicken broth
  • 1/2 cup puréed tomatoes
  • 3 ounces tomato paste
  • 3 cans (360g/13 oz) cannellini beans, drained and rinsed
  • 3/4 cup heavy cream
  • 1.5 ounces (about 1/2 cup) grated Parmesan
  • 2 tablespoons chopped parsley
  • 8 tablespoons red pesto for serving
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon chili flakes, more for serving

Instructions

  1. Before you begin, mince the garlic, finely chop the onion, remove sausage from casings, and drain and rinse the beans.
  2. Heat olive oil in a large pot over medium high. Add sausage, break up into small pieces with a wooden spoon, and cook until browned and no longer pink, about 5 minutes.
  3. Add garlic and onion, cook until fragrant and onion is translucent, for 3 minutes. Watch garlic carefully to avoid burning.
  4. Stir in salt, pepper, thyme, oregano, fennel seeds, and chili flakes. Cook for 1 minute more, stirring constantly.
  5. Pour in broth, add puréed tomatoes and tomato paste. Bring to a boil, then add cannellini beans. Stir, lower the heat, cover and simmer for 15 minutes, stirring occasionally. Soup should be bubbling gently.
  6. Pour in cream and stir gently to combine. Soup will become noticeably creamier and lighter in color. Turn off heat and stir in Parmesan until melted.
  7. Finish with extra black pepper and parsley. Adjust salt to taste. Serve with crusty bread, dollop each bowl with red pesto and red pepper flakes.

Notes

  • Don’t skip the red pesto. It elevates this soup to the next level. Sun-dried tomato or roasted red pepper pesto both work beautifully.
  • Use canned beans for quick prep, or dried beans if you have more time (need about 2 cups dried, soak overnight and cook 30 minutes before adding to soup).
  • Can substitute chicken sausage, kielbasa, or bacon for Italian sausage. For vegetarian, omit meat and use vegetable broth.
  • Soup thickens when refrigerated. Add splash of water or broth when reheating.

Nutrition

Find it online: https://www.benefitiany.com/creamy-bean-soup-with-sausage/