Spicy Italian Sausage and Cannellini Bean Soup
Okay, imagine this: a chilly evening, the smell of garlic and herbs wafting through your kitchen, and a big pot bubbling with cozy, spicy goodness. That’s exactly what this Spicy Italian Sausage and Cannellini Bean Soup brings to the table! It’s like wrapping yourself in a warm, flavorful blanket that’s rich with tender beans, smoky sausage, and just enough kick to make you sit up and take notice. Seriously, every spoonful is a little party — creamy beans, meaty sausage, and a broth that hits just the right balance between hearty and spicy. Plus, this recipe is super straightforward, so even on your busiest days, you can whip up something that feels like a hug in a bowl.
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 1 lb spicy Italian sausage (casings removed)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Freshly chopped parsley, for garnish
How I Make It
Step 1:
Start by heating olive oil in a large pot over medium heat. Toss in the spicy Italian sausage, breaking it apart with your spoon. Cook until it’s nicely browned and cooked through, about 5-7 minutes. Using a slotted spoon, transfer the sausage to a bowl and leave the flavorful rendered fat in the pot.
Step 2:
Now, add your onion, carrot, and celery to the pot. Sauté everything until the veggies are soft and the onion turns translucent—around 5 minutes. You’ll notice the kitchen starts smelling amazing right about now!
Step 3:
Throw in the garlic, oregano, basil, and crushed red pepper flakes. Cook for about 30 seconds to bloom their flavors. Be careful not to burn the garlic — it should smell fragrant and slightly sweet.
Step 4:
Pour in the diced tomatoes with their juices and the chicken broth. Give everything a good stir, scraping up any browned bits from the bottom. Bring the soup to a simmer.
Step 5:
Return the cooked sausage back into the pot, then add the rinsed cannellini beans. Let the soup simmer gently for about 15 minutes, so the flavors meld together perfectly. If the soup looks too thick, add a splash more broth or water.
Step 6:
Taste and season with salt and black pepper as needed. Serve piping hot, garnished with a sprinkle of fresh parsley for a bright pop of color.
Variations & Tips
- Swap spicy Italian sausage for sweet Italian sausage if you prefer less heat.
- For extra greens, stir in a couple handfuls of fresh spinach during the last 5 minutes of cooking.
- Use homemade chicken broth for a deeper flavor, or veggie broth for a lighter version.
- If you don’t have cannellini beans, great northern beans or navy beans work just as well.
- Got leftover soup? Add a squeeze of lemon juice before reheating to brighten up the flavors.
How I Like to Serve It
This soup is fantastic on a blustery fall or winter evening, paired with a warm crusty bread or garlic toast to soak up every last drop. For a simple dinner, I love serving it alongside a fresh green salad tossed in a light vinaigrette to balance the richness. It’s also perfect for casual family gatherings or meal prepping for weekday lunches—you just can’t go wrong with a bowlful of spicy, hearty comfort.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove or in the microwave.
- For freezing, cool the soup completely and freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Closing: This Spicy Italian Sausage and Cannellini Bean Soup always hits the spot because it’s packed with bold flavors yet easy enough to make any night of the week—trust me, it’s a one-pot wonder you’ll come back to again and again!