Description
A hearty, creamy bean and sausage soup that’s satisfying, flavorful, and easy to prepare—perfect for cozy dinners.
Ingredients
- 1 lb smoked sausage (e.g., kielbasa or andouille), sliced into ¼‑inch rounds
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, sliced
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 4 cups chicken or vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup heavy cream (or half‑and‑half)
- 2 cups baby spinach (optional)
- Grated Parmesan, for serving (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook until browned, about 5 minutes. Remove and set aside.
- Add onion, celery, and carrots to the pot; sauté until softened, about 5–7 minutes.
- Stir in garlic, oregano, thyme, paprika, salt, and pepper; cook 1 minute until fragrant.
- Pour in broth and add beans. Return sausage to pot. Bring to a simmer and cook 10–12 minutes for flavors to meld.
- Reduce heat to low. Stir in heavy cream and spinach (if using); cook 2–3 minutes more until heated and spinach is wilted.
- Serve hot, garnished with grated Parmesan if desired.
Notes
- Use half‑and‑half or whole milk instead of heavy cream to reduce richness.
- Swap cannellini beans for navy or great northern beans if preferred.
- Add a pinch of red pepper flakes for heat.
- Leftovers keep well in the fridge up to 4 days or freeze for up to 3 months.