Spicy Italian Sausage Bean Soup (Print Version)
Hearty soup with spicy Italian sausage, creamy beans, aromatic herbs, and a splash of cream.
# Ingredients:
→ Soup Base
01 -
540 g spicy Italian sausage, crumbled
02 -
1 small onion, finely chopped
03 -
4 cloves garlic, minced
04 -
1 teaspoon Italian seasoning or Herbs de Provence
05 -
1 tablespoon fresh thyme leaves
06 -
0.25 teaspoon crushed red pepper flakes, adjustable to taste
→ Vegetables and Beans
07 -
2 medium carrots, sliced
08 -
425 g canned cannellini beans, rinsed and drained
→ Liquids and Finishing Elements
09 -
1.2 litres chicken stock
10 -
120 ml heavy cream
11 -
Salt and black pepper to taste
# Instructions:
01 -
Heat a large saucepan over medium heat. Add crumbled Italian sausage, chopped onion, garlic, Italian seasoning, thyme leaves, and red pepper flakes. Cook for approximately 5 minutes, stirring frequently to break up the sausage, until the onion softens and the mixture becomes fragrant.
02 -
Stir in sliced carrots and half of the cannellini beans. Mix thoroughly to ensure even distribution.
03 -
Pour in the chicken stock and bring the mixture to a gentle boil. Reduce heat, cover the pan, and allow to simmer for 15–20 minutes until carrots are fork-tender.
04 -
Add the remaining cannellini beans. Remove from heat and stir in the heavy cream. Adjust consistency by stirring in more stock, water, or cream to reach the desired richness.
05 -
Season with salt, pepper, and additional red pepper flakes if desired. Garnish with fresh thyme leaves before serving.
# Notes:
01 -
For a milder dish, opt for sweet Italian sausage and reduce the pepper flakes. Substitute vegetable stock for chicken stock if necessary.