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Creamy Italian Sausage and Cannellini Bean Soup

A healthy and comforting dish packed with savory sausage, creamy beans, and vibrant vegetables, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian sausage sweet or spicy, depending on preference
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup heavy cream or half-and-half
  • 2 cups chopped fresh spinach
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish optional
  • Fresh parsley for garnish optional

Method
 

Cooking
  1. In a large pot or Dutch oven over medium heat, add the Italian sausage. Use a wooden spoon to break it up as it cooks until it’s browned and cooked through—about 5-7 minutes.
  2. Once the sausage is cooked, add the diced onion, carrots, and celery to the pot. Cook for another 5-7 minutes until the veggies are softened.
  3. Stir in the minced garlic and dried thyme, cooking for an additional minute.
  4. Pour in the chicken broth and add the cannellini beans. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes.
  5. Stir in the heavy cream and fresh spinach. Allow the soup to simmer for another 5 minutes until the spinach has wilted.
  6. Taste and season with salt and pepper as needed. Ladle into bowls and sprinkle with Parmesan cheese and fresh parsley if desired.

Notes

Feel free to swap in different beans, or even add a handful of your favorite vegetables. The soup tastes even better the next day. For a lighter option, substitute turkey sausage and low-fat cream.