This Spicy Italian White Bean and Sausage Soup is heavenly, golden goodness in a bowl!
We've got soup yes we do, we've got soup, how 'bout you?
Italian sausage soup with Cannellini beans
Yes, I'm cheering about soups!!!!! Spicy Italian White Bean and Sausage Soup, that is.
It is actually hands-down, my all-time favorite soup. Ever. Period. Real talk. End of story.
I actually "try" to make it once a week for fall, winter and spring (sometimes even early summer!) And I totally would if I was single and only cooking for myself. Although The B Man loves it dearly, he also loves steak, lamb, chicken - all meat really - and he seems to require large quantities of it, frequently. Did I mention he has really high metabolism? I'm so jelly!
Back to heaven in a pot (cue the Little Mermaid Sound track please… "ahhh ahhh, ahhhahahhh").
Not only is this soup incredibly delicious but it is also super healthy! I like to refer to it as liquid gold. Because it is so RICH in flavor! $$$$$
The herbs and the veggies create layers and layers of savory goodness.
The tender beans and the spicy turkey sausage make it hearty and packed with protein.
And the creamy, almond milk and Parmesan cheese give it a velvety smooth taste and texture.
Sometimes, when I get really crazy, I add some extra Parmesan right into the soup pot and let it simmer and get all happy for a few minutes. Which makes me want to get out my samba whistle and shakers and start a Conga line around my kitchen island!!!
What can I say? This soup makes me want to cheer, sing and dance! And I can't be responsible for whatever behavior it brings out in you. 😉
I can't wait for you to try this heavenly, golden goodness. Be sure to tell me what you think!
Spicy Italian White Bean and Sausage Soup
Spicy Italian White Bean And Sausage soup recipe. Amazing flavor in this hearty, healthy soup packed with Cannellini beans and sausage.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 large peppers (red, orange, or yellow), chopped
- 3 carrots,, chopped
- 1 pound hot turkey sausage, - bulk or if using links, casings removed
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh rosemary, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken stock or broth
- ½ cup almond milk, (or fat-free half-and-half)
- 14 ounce can of petite-diced tomatoes in their juice
- 45 ounces canned Cannellini beans drained & rinsed (beans from one can set aside)
- 5 ounces fresh baby spinach
- ¼ cup freshly grated Parmesan cheese, for garnish
Instructions
- In a stockpot heat the olive oil over medium heat. Add onions, garlic, red pepper, and carrots and sauté until onions are tender.
- Stir in the sausage and cook until it is no longer pink. Add the sage, rosemary, red pepper flakes, salt, and black pepper.
- Stir in the chicken stock and tomatoes. Bring the mixture to a boil, and reduce the heat and simmer for 10-15 minutes.
- With a fork, coarsely mash the beans from one can. Add them to the soup mixture. Stir in the remaining two cans of beans, and the milk. Allow the soup to simmer for 10 minutes.
- Put fresh spinach into each bowl just before serving, then ladle soup over it. Sprinkle the soup with some freshly grated Parmesan cheese.
Notes
Seasoning: Personally I like to season my food in layers. So basically, adding a little salt and pepper to the dish at each stage. I use some of the salt and pepper when I'm cooking the veggies and then the rest after I add my meat and herbs.
Sausage Prep: When I'm using sausage in casing vs. bulk, I like to chop it up or pull it into pieces before I add it to the soup. I figure it's lived a while in those little straight jackets and it needs a little extra work to break it up.
Smashing the beans: You can also use a potato masher to get the beans nice and creamy. I sometimes add a tablespoon of chicken stock or water to them which seems to help them break down quicker.
Nutrition Information
Yield
8Serving Size
6-8 ouncesAmount Per Serving Calories 343Total Fat 11gSaturated Fat 3gUnsaturated Fat 0gCholesterol 48mgSodium 1165mgCarbohydrates 39gFiber 11gSugar 7gProtein 26g
Marion
Hi, this recipe sounds really good. However, I am allergic to almonds and usually do not use any fat-free products. Can I use regular half and half or must it be fat-free? Please let me know. Thanks, Marion
Bryan
Hi Marion we used almond milk to keep it a little lighter... if that is a concern you could use regular milk, otherwise yes you could use regular half and half. Be aware that half and half can "break" or curdle if it's added directly to a hot soup, so it's recommended that you warm up the half and half separately, or temper it using the technique described in this article. There's a lot of good info in the article about using half in half in various types of recipes, hope it is useful for you!
James Kyne
This soup recipe comes as a wonderful contribution to my already tested list of soup varieties. I have Avgolemono Soup as my favorite and I'm sure this one is going to please me all the way. I do work for a professional resume writing service from home and that freedom over work time management gives me immense joy to test my taste, in your words, Taste n See.
Regards,
James Kyne
holly
Thank you James! Avgolemono Soup is delicious! I absolutely LOVE lemon anything! It's so nice that your job allows you the flexibility to cook and "test your taste." I hope you will enjoy tasting this yummy soup as much as I do!
Allison Starke
This soup is fantastic. Let's face it, all of Holly's recipes are fantastic, but this recipe is shut-the-front-door good. I actually use the sweet chicken sausage from Sprouts (gf). I cooked it separately and then added to the soup while removing the casings. My 6YO had three bowls--it's that good. Thanks, Holly, for providing most meals on my weekly shopping list.
holly
This is music to my ears Allison! Thanks for your kind words. I love that your 6 year old had three bowls! Guess I can add kid-friendly to the description.??
Michelle Simon
Amazing soup! The layers of flavor build so well and everyone loved it! Even two days later! Amazing!!! Keep the great recipes coming, Holly!!!!
holly
Hi Michelle, thanks for the feedback! I love hearing that you and others enjoyed the soup!???
Laura
This is the most flavorful soup ever! Absolutely love it ?
holly
Yayyyy!!?? I'm so glad you enjoyed it Laura! Thanks for the flavor report!??
Paula
Yum! I will be making it this weekend! Thanks for sharing Holly. Two questions....when do you add the tomatoes and where do you buy your bulk hot turkey sausage?
holly
Hey Paula, You’re welcome! I hope you love it as much as I do. About your questions… Add the tomatoes when you add the chicken stock. (Good catch –I updated the recipe.?) I usually buy the Hot Turkey Sausage in the casing and remove it myself. Although, I know that some grocery stores carry it in bulk in their meat departments but you may have to ask for it. Hope this helps. Enjoy!
Robin
I am so making this Holly! What a really impressive, eye catching, engaging blogger you are. Not to mention cook. This is your recipe?!
holly
Hi Robin! Thanks for encouragement and for visiting the blog! 8 or 9 years ago, my girlfriend and I went to lunch at Olive Garden. She kept raving about their Zuppa Toscana, and I was interested but not convinced (usually I don’t eat a lot of cream based soups and dishes). She ordered the Zuppa Toscana and I ordered the Pasta e Fagioli, but after I tasted hers, I was kind of in love.❤ That was the beginning of my journey to first replicate and then refine the soup - adding and omitting things to make it what it is today – healthy, hearty, and delicious!