Italian Sausage White Bean Soup: The Ultimate Comfort Dish
Introduction to Italian Sausage White Bean Soup
If you’re looking for a warm and comforting dish to enjoy on a chilly day, look no further than Italian Sausage White Bean Soup. This hearty soup is packed with flavor and nutrients, making it the perfect meal to warm you up and keep you satisfied. With its savory ingredients and easy preparation, this recipe is a must-try for anyone who loves a good bowl of soup.
A Personal Story Behind My Italian Sausage White Bean Soup Journey
This recipe holds a special place in my heart, as it reminds me of family gatherings where we would all come together around the dinner table. My grandmother often made this soup, filling the house with its delightful aroma. It was always a hit, and as I grew older, I began to appreciate not only the taste but the love and warmth that came with each bowl. Now, I cherish sharing this recipe with friends and family, keeping the tradition alive.
What Makes This Italian Sausage White Bean Soup Recipe Special?
This soup is not just another recipe; it’s a delightful combination of flavors and textures. The Italian sausage adds a lovely savory depth, while the white beans provide a creamy consistency that makes the soup exceptionally satisfying. The fire-roasted tomatoes bring a hint of smokiness, and the fresh herbs elevate the dish, making it a warm hug in a bowl. Plus, it’s incredibly easy to make — perfect for busy weeknights or leisurely weekends.
The Full Italian Sausage White Bean Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound sweet or hot Italian sausage, casing removed
- 1 large sweet onion, diced (about 1 cup)
- 3 medium carrots, peeled and sliced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 can (14 oz) white beans, undrained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups chicken stock
- 1 sprig fresh thyme
- 1/2 – 1 teaspoon sea salt (if needed)
- Chopped parsley, for garnish
Instructions
- Heat the olive oil: In a Dutch oven over medium-high heat, add the olive oil. Once hot, add the Italian sausage, breaking it into crumbles with a wooden spoon. Cook until no longer pink, about 8 minutes. Tip: Make sure to cook it thoroughly to enhance the flavor.
- Add the vegetables: Next, add the diced onion, sliced carrots, and thinly sliced celery to the pot. Sauté until the onions are translucent and the vegetables are soft, about 5-6 minutes. Tip: Stir occasionally to prevent sticking.
- Incorporate the garlic and seasoning: Add in the minced garlic and Italian seasoning, cooking for an additional minute until fragrant.
- Combine the main ingredients: Stir in the undrained white beans, fire-roasted diced tomatoes, and chicken stock. Season with cracked black pepper and red pepper flakes if desired. Note: Hold off on adding salt at this stage. Place the thyme sprig on top.
- Bring to a boil: Allow the mixture to come to a boil, then reduce the heat to medium-low. Simmer uncovered for 10-15 minutes to blend the flavors. Tip: Taste the soup and adjust seasoning with salt and pepper as necessary before serving.
- Serve: Ladle the soup into bowls, garnished with chopped parsley. Enjoy immediately. Leftovers can be stored in the fridge for up to a week or frozen for up to 3 months.
Serving Suggestions and Variations for Italian Sausage White Bean Soup
This soup pairs wonderfully with crusty bread or a fresh green salad. You can also add more vegetables like kale or spinach for extra nutrition. For a spicier kick, feel free to increase the amount of red pepper flakes or even add diced jalapeños. If you’re in the mood for something different, try serving it over cooked pasta for a filling meal.
Frequently Asked Questions About Italian Sausage White Bean Soup
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors meld together. Simply reheat on the stove before serving.
Can I freeze this soup?
Absolutely! This soup can be frozen for up to 3 months. Just make sure to store it in an airtight container.
What can I substitute for Italian sausage?
You can use ground beef or turkey if you prefer a leaner option.
Are there any vegetarian alternatives?
For a vegetarian version, you can omit the sausage and use vegetable broth along with additional beans or lentils for protein.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per Serving: 350
Servings: 6
Italian Sausage White Bean Soup
Equipment
- Dutch oven For cooking the soup.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage, casing removed
- 1 cup sweet onion, diced about 1 large onion
- 3 medium carrots, peeled and sliced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 can (14 oz) white beans, undrained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 0.5 teaspoon cracked black pepper
- 0.5 teaspoon red pepper flakes (optional)
- 3 cups chicken stock
- 1 sprig fresh thyme
- 0.5 teaspoon sea salt (if needed)
- 1 tablespoon chopped parsley for garnish
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Add the sausage, breaking it into crumbles with a wooden spoon. Cook until no longer pink, about 8 minutes.
- Add the diced onion, sliced carrots, and thinly sliced celery to the pot. Sauté until the onions are translucent and the vegetables are soft, about 5-6 minutes.
- Add the minced garlic and Italian seasoning, cooking for an additional minute until fragrant.
- Stir in the undrained white beans, fire-roasted diced tomatoes, and chicken stock. Season with cracked black pepper and optional red pepper flakes. Place the thyme sprig on top.
- Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 10-15 minutes to blend the flavors. Taste and adjust seasoning with salt and pepper as necessary before serving.
- Serve the soup in bowls, garnished with chopped parsley. Enjoy immediately. Leftovers can be stored in the fridge for up to a week or frozen for up to 3 months.