Italian Sausage White Bean Soup
A comforting soup filled with Italian sausage, white beans, and veggies.
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.
Notes
For a spicier kick, add more red pepper flakes. Adjust salt according to your taste preference.