Pin it
Spicy Italian Sausage and Cannellini Bean Soup brings together comforting flavors in a bowl that feels just right for cool evenings. The spicy sausage and creamy beans are balanced with thyme and a swirl of cream for a dose of richness. This has become a go-to in my kitchen any time I want something filling but not fussy. If you love soups that are satisfying and big on flavor with little hands-on work you will want to make this one a regular in your home.
When I first cooked this for friends, it became an instant favorite. Now, my family requests it whenever we want something hearty but not too heavy, especially on rainy nights.
Ingredients
- Spicy crumbled Italian sausage: this is the flavor backbone choose fresh sausage with bright color and no off smell
- Chopped onion: for sweetness and savory balance pick onions that feel heavy and have tight papery skin
- Garlic minced: brings depth and warmth use firm cloves with no sprouting
- Italian seasoning or Herbs de Provence: this adds complexity and herby notes
- Fresh thyme leaves: brightens everything with floral flavor use green fragrant sprigs
- Red pepper flakes: add heat adjust based on what you like
- Carrots sliced: for a natural sweetness and color the carrots should feel solid and snap easily
- Canned cannellini beans rinsed and drained: these give a creamy texture and bulk check for intact beans in the can
- Chicken stock: for a rich base pick low-sodium or homemade
- Heavy cream: makes the soup silky and adds body look for cream with a high fat percentage
- Salt and pepper to taste: for balance always use kosher salt and freshly ground pepper if possible
Instructions
- Brown the Sausage and Aromatics:
- Cook the sausage in a large saucepan over medium heat with the onion garlic Italian seasoning thyme leaves and red pepper flakes. Stir often for about five minutes. The onion should soften and turn lightly golden. This step is where the soup starts building its deep savory base. The sausage should lose its raw pink tone and become nicely browned and crumbly.
- Add Carrots and Half the Beans:
- Once your aromatics are ready, stir in the sliced carrots and half of the rinsed cannellini beans. The carrots should look glossy and begin to soften very slightly. Mixing in just half the beans at this stage will make the broth pick up their creaminess as things simmer.
- Simmer with Chicken Stock:
- Pour in the chicken stock slowly to avoid splashing. Use a wooden spoon to scrape the bottom so nothing sticks. Bring to a boil over high heat then immediately lower to a simmer. Cover the pot and let it cook for fifteen to twenty minutes until the carrots are fork-tender and the soup smells robust.
- Add the Remaining Beans:
- Remove the lid and stir in the rest of the beans. This split addition means some beans will melt into the soup while others keep their texture. Let simmer uncovered for two or three extra minutes so the beans heat through.
- Finish with Cream:
- Take the saucepan off the heat and pour in the heavy cream. Gently stir to combine. The cream should give a slight swirl and turn the broth pale and silky. If the soup feels too thick add a splash more stock or even water. Taste and decide if you want more cream for added richness.
- Season and Serve:
- Finally, season the soup with salt pepper and extra red pepper flakes if you love heat. Give it one last gentle stir. Garnish generously with more thyme leaves and serve hot.
Pin it
This soup’s combination of spicy sausage and creamy beans always brings me back to Sunday nights in my kitchen, everyone gathered around the table with bowls in hand. My personal favorite part is the way the thyme brightens the broth and lingers with every spoonful.
Storage Tips
Let the soup cool completely before transferring to airtight containers. It will keep in the fridge for up to four days and the flavor gets even better as it sits. For longer storage, portion it into freezer-friendly bags or containers and freeze for up to two months. When reheating, do it slowly on the stovetop over low heat to prevent curdling the cream and keep the sausage tender.
Ingredient Substitutions
If you prefer a milder soup, use sweet or mild Italian sausage instead of spicy. You can swap cannellini beans for great northern or navy beans if needed. Fresh spinach stirred in at the end adds color and extra nutrition. Use light cream or whole milk for a less rich version, but keep some creaminess for texture.
Serving Suggestions
A hunk of crusty bread or grilled sourdough is classic with this soup. Pair it with a crisp salad tossed in lemon vinaigrette to balance out the richness. Sometimes I top individual bowls with grated parmesan for an extra boost of savory flavor.
Cultural and Historical Context
Hearty bean and sausage soups have roots in both Italian and Mediterranean country cooking. These dishes were originally humble, made to stretch simple ingredients into a filling meal for families. Today, spicy sausage adds a modern twist while cannellini beans keep it feeling traditional and comforting.
Pin it
No matter how you tweak it, this soup invites you to make it your own. I have found friends and family always gather a little closer when this is on the stove. Enjoy the warmth and comfort it brings to your table.
Frequently Asked Questions
- → How spicy is this soup?
The heat comes from spicy Italian sausage and a touch of red pepper flakes. Adjust the flakes for more or less spice.
- → Can I use mild sausage instead?
Yes, substitute mild Italian sausage if you prefer less heat, keeping all other ingredients the same.
- → What’s the best way to thicken the soup?
Use an immersion blender on a portion of the soup or mash some beans before adding cream for a heartier texture.
- → Can I make this soup dairy-free?
Omit the heavy cream or use a non-dairy substitute such as coconut cream or cashew cream for similar richness.
- → How long does it keep in the fridge?
Store leftovers in an airtight container for up to four days. Reheat gently to preserve the creamy texture.