Hearty Spicy Italian Sausage with Cannellini Beans and Creamy Soup (Print version)

A one-pot spicy Italian sausage soup with cannellini beans, carrots, thyme, and a silky cream finish.

# Ingredients:

For the soup base

01 - 1 lb (450 g) spicy Italian sausage, casings removed if using links
02 - 1 tablespoon olive oil, only if the pot looks dry
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, sliced into thin rounds
05 - 4 cloves garlic, minced
06 - 1 teaspoon Italian seasoning
07 - 1 teaspoon fresh thyme leaves, plus more for serving
08 - 1/4 teaspoon red pepper flakes, plus more to taste
09 - 1/2 teaspoon kosher salt, plus more as needed
10 - 1/4 teaspoon black pepper

For the beans and broth

11 - 2 cans (15 oz each) cannellini beans, rinsed and drained, divided
12 - 5 cups (1.2 L) low-sodium chicken stock
13 - 1/2 cup (120 ml) heavy cream
14 - 1/3 cup (30 g) grated parmesan cheese, plus more for serving
15 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Heat a Dutch oven over medium-high heat. Add the sausage and cook for 6-8 minutes, breaking it into crumbles, until browned and cooked through. Add olive oil only if the pot looks dry.
02 - Stir in the onion and carrots. Cook for 4-5 minutes until the onion softens and the carrots look glossy. Add the garlic, Italian seasoning, thyme, red pepper flakes, salt, and pepper, then cook for 30 seconds.
03 - Add 1 1/2 cans of the cannellini beans and all of the chicken stock. Scrape the bottom of the pot, bring to a boil, then reduce to a simmer. Cook uncovered for 15-18 minutes until the carrots are tender.
04 - Mash the remaining 1/2 can of cannellini beans with a fork until mostly creamy. Stir the mashed beans into the pot and simmer for 2-3 minutes to thicken the broth.
05 - Reduce the heat to low. Stir in the heavy cream and parmesan until smooth and hot, but do not boil hard. Taste and adjust salt, pepper, and red pepper flakes.
06 - Ladle into bowls and top with parsley, extra thyme, and more parmesan if desired. Serve right away while the broth is creamy.

# Good to know:

01 - Mash part of the beans for a naturally creamy broth.
02 - Use mild Italian sausage for a less spicy version.
03 - Reheat gently so the cream stays smooth.

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