Spicy Italian Sausage and Cannellini Bean Soup

This Spicy Italian Sausage and Cannellini Bean Soup is a hearty and flavorful dish that brings warmth and bold Italian flavor to the table. With savory sausage, creamy white beans, tender vegetables, and a touch of cream, it’s the perfect balance of comfort food and robust spice.

It’s simple to make and deeply satisfying—ideal for cold evenings or a cozy dinner at home.

Why You’ll Love This Recipe

Packed with flavor from spicy sausage, garlic, and herbs

Easy one-pot meal that’s filling and low-fuss

Creamy and hearty with beans and cream, yet not too heavy

Great for meal prep—even better the next day!

Customizable heat level for mild or spicy preferences

Key Ingredients

Spicy Italian Sausage: Adds protein and bold, savory flavor

Cannellini Beans: Soft, creamy beans that add texture and fiber

Aromatics (Onion, Garlic, Herbs): Build the base for depth and fragrance

Carrots: Slight sweetness to balance the spice

Chicken Stock: The flavorful liquid base of the soup

Heavy Cream: Finishes the soup with a touch of richness

Red Pepper Flakes: Add the heat—customizable to your liking

Spicy Italian Sausage and Cannellini Bean Soup

Ingredients:

19 oz spicy crumbled Italian sausage

1 small onion, chopped

4 cloves garlic, minced

1 teaspoon Italian seasoning (or Herbs de Provence)

1 tablespoon fresh thyme leaves (no sprigs)

¼ teaspoon red pepper flakes (adjust to taste)

2 medium carrots, sliced

15 oz canned cannellini beans, rinsed and drained

5 cups chicken stock

½ cup heavy cream

Salt and pepper to taste

Instructions:

Sauté the Sausage and Aromatics:

In a large pot or saucepan, cook the crumbled spicy Italian sausage over medium heat. Add the chopped onion, minced garlic, Italian seasoning, fresh thyme leaves, and red pepper flakes. Stir frequently, breaking the sausage into small pieces as it cooks. Sauté for about 5 minutes, or until the onion is soft and just beginning to brown.

Add the Carrots and Beans:

Mix in the sliced carrots and half of the cannellini beans. Stir to combine everything evenly.

Simmer with Broth:

Pour in the chicken stock and stir. Cover the pot, bring it to a boil, then reduce the heat to a gentle simmer. Let the soup cook for 15–20 minutes, or until the carrots are tender and the flavors have melded together.

Add Cream and Remaining Beans:

Stir in the remaining beans and remove the soup from the heat. Pour in the heavy cream and mix gently. If you’d like a thinner soup, add more broth or a splash of water. For a creamier finish, add a bit more cream.

Season and Serve:

Taste and adjust with salt, black pepper, or additional red pepper flakes if desired. Ladle into bowls and garnish with fresh thyme for a beautiful and aromatic finish.

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Recipe Notes

Choose the Right Sausage:
Use spicy Italian sausage for bold flavor, or substitute with mild sausage if you’re sensitive to heat. You can also use sausage links—just remove the casings.

Don’t Overcook the Cream:
Add the heavy cream after removing the soup from the heat to prevent curdling or separation. Stir gently to incorporate.

Use High-Quality Stock:
Since the broth forms the soup’s base, use a flavorful, low-sodium chicken stock or homemade broth for best results.

Balance the Heat:
Red pepper flakes add extra spice—start small and adjust to taste. You can always add more at the end, but you can’t take it out.

Customize the Texture:
For a creamier soup, mash some of the beans before adding the cream. For a chunkier soup, skip mashing and keep the beans whole.

Add Greens if You Like:
Toss in a handful of fresh spinach or kale during the last few minutes of cooking for extra nutrition and color.

Make It Ahead:
This soup tastes even better the next day as the flavors develop—perfect for meal prep or freezing in batches.

Garnish Matters:
A sprinkle of fresh thyme or grated Parmesan cheese on top adds both flavor and a pretty finish.

Nutrition Information

(approx. per 1.5 cup serving)

Kitchen Equipment Needed

Large soup pot or Dutch oven

Wooden spoon or spatula

Measuring cups and spoons

Ladle

Cutting board & knife

Recipe Swaps and Variations

Meat Swap: Use ground turkey, chicken sausage, or chorizo

Bean Swap: Try great northern beans or navy beans

Spice Level: Add more red pepper flakes or use hot Italian sausage for extra heat

Dairy-Free: Use coconut cream or a splash of almond milk instead of heavy cream

Vegetarian Version: Skip the sausage and use plant-based crumbles and vegetable broth

How to Store Leftovers

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Cool completely and freeze in portions for up to 3 months

Reheat: Gently warm on the stovetop over medium heat, adding extra broth if needed

Food and Drink Pairings

Side: Crusty bread, garlic toast, or a simple arugula salad

Drink: Pairs well with a glass of Chianti, Pinot Grigio, or sparkling water with lemon

Dessert: End with something light like lemon sorbet or panna cotta

Frequently Asked Questions:

Can I make this soup less spicy?
Yes—use mild Italian sausage and reduce or skip the red pepper flakes.

Can I use dried beans instead of canned?
Yes, but they must be fully cooked first. You’ll need about 1½ cups of cooked beans.

Is this soup gluten-free?
Yes, as long as your sausage and broth are gluten-free.

Can I leave out the cream?
Yes! It will be more broth-based, but still flavorful and hearty.

Is this soup good for meal prep?
Definitely. It holds up well in the fridge and freezer, and the flavor improves over time.

Can I cook everything in one pot?
Yes! This is a true one-pot recipe—less cleanup and more flavor.

Do I need to drain the sausage after browning?
If there’s a lot of excess grease, you can drain some. But leaving a little adds flavor.

When should I add leafy greens like spinach or kale?
Stir them in during the last few minutes of cooking so they just wilt.

Can I blend part of the soup for a thicker texture?
Absolutely. Blend a small portion or mash some beans with a spoon before adding the cream.

What can I do if my soup is too salty?
Add a bit of water or unsalted stock and balance it with a splash of cream or more vegetables.