Spicy Italian Sausage cannellini Bean Soup
This Spicy Italian Sausage Cannellini Bean Soup is a hearty one-pot meal made with savory Italian sausage, creamy cannellini beans, tomatoes, garlic, herbs, and a rich, flavorful broth. It's an easy, comforting soup that's perfect for busy weeknights or cozy weekends.
Ingredients
- 1 1/2 cups dried cannellini beans (soaked overnight, drained)
- 2 links spicy Italian sausage, casings removed
- 1 cup onion , finely chopped
- 1 cup finely chopped
- 1 cup finely chopped
- 2 cloves garlic, minced
- 1 14 oz. can crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup water (plus more as needed)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp 1 tsp crushed red pepper flakes (optional, adjust to taste)
- Salt and black pepper, to taste
- 2 Tbsp. olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the beansSoak dried cannellini beans overnight in plenty of water. Drain and rinse before using.
- Cook the sausageIn a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add sausage, breaking it into bite-sized pieces, and cook until browned. Remove sausage and set aside.
- Make the soffrittoIn the same pot, add remaining olive oil. Sauté onions, celery, and carrots until softened, about 5–7 minutes. Add garlic and cook 1 minute more.
- Combine ingredientsReturn sausage to the pot. Add crushed tomatoes, soaked beans, broth, water, oregano, thyme, and red pepper flakes. Stir to combine.
- SimmerBring soup to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes to 1 hour or until beans are tender. Stir occasionally and add more water or broth if needed to reach your desired consistency.
- SeasonTaste and adjust salt and pepper as needed.
- ServeLadle into bowls and garnish with chopped parsley and a drizzle of olive oil. Top with grated Parmigiano-Reggiano if desired.