Spicy Italian Sausage Bean Soup Recipe
This Spicy Italian Sausage Bean Soup is a hearty and comforting dish featuring crumbled spicy Italian sausage, creamy cannellini beans, aromatic herbs, and a touch of heavy cream. Perfect for a quick and flavorful meal, this easy-to-make soup brings warmth and depth with its robust seasoning and tender vegetables.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 Minutes
- Yield: 6 Servings
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Italian
Ingredients
Soup Base
- 540 g spicy Italian sausage, crumbled
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning or Herbs de Provence
- 1 tablespoon fresh thyme leaves
- 0.25 teaspoon crushed red pepper flakes, adjustable to taste
Vegetables and Beans
- 2 medium carrots, sliced
- 425 g canned cannellini beans, rinsed and drained
Liquids and Finishing Elements
- 1.2 litres chicken stock
- 120 ml heavy cream
- Salt and black pepper to taste
Instructions
- Cook the sausage and aromatics: Heat a large saucepan over medium heat. Add the crumbled spicy Italian sausage, finely chopped onion, minced garlic, Italian seasoning, fresh thyme leaves, and crushed red pepper flakes. Cook for approximately 5 minutes, stirring frequently to break up the sausage, until the onion softens and the mixture becomes fragrant.
- Add vegetables and beans: Stir in the sliced carrots and half of the rinsed cannellini beans. Mix thoroughly to ensure even distribution throughout the soup base.
- Simmer with stock: Pour in the chicken stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15–20 minutes until the carrots are fork-tender.
- Finish the soup: Add the remaining cannellini beans to the pot. Remove from heat and stir in the heavy cream to add richness. Adjust the consistency by adding more stock, water, or cream as needed for your preferred thickness.
- Season and serve: Season the soup with salt, black pepper, and additional crushed red pepper flakes if desired. Garnish with fresh thyme leaves before serving warm.
Notes
- Adjust the level of crushed red pepper flakes to control the heat according to your preference.
- For a vegetarian version, substitute sausage with a plant-based sausage and use vegetable stock instead of chicken stock.
- This soup stores well in the refrigerator for up to 3 days and tastes great reheated.
- You can add other vegetables such as celery or bell peppers to enhance the soup’s flavor and texture.
- Serve with crusty bread or a light salad for a complete meal.
