This family recipe is so special to me – seriously one of the soups that will make you a soup girl at heart. It’s such a hearty and flavorful soup packed with protein, veggies, and rich Italian flavors. Perfect for a cozy meal on a chilly day!
Catch the full recipe and more on Episode 12 of Come On In, every Tuesday across all my socials!!
The recipe:
In a large pot, heat 1 tbsp olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spatula or meat masher, until browned and fully cooked.
Remove sausage from the pot and set aside.
In the same pot (without adding extra oil), sauté onion, carrots, celery, and garlic over medium heat for 5-7 minutes, until the onions are translucent.
Stir in flour, Italian seasoning, salt, and black pepper. Cook for about 1 minute to coat the veggies. Add tomato paste and stir until well combined.
Pour in 6-8 cups of broth, stirring well.
Add white beans and bring to a gentle simmer.
Carefully transfer about 3.5 cups of the soup (including veggies and beans) to a blender.
Blend until mostly smooth (can still be a little chunky for texture).
Pour the blended mixture back into the pot and stir.
Add your uncooked pasta to the soup, allowing to cook through or slightly al dente.
Return the cooked sausage to the pot.
Stir in heavy cream (optional) and let simmer for 1-2 minutes.
Ladle into bowls and top with grated Parmesan and fresh basil.
Italian Sausage & White Bean Soup
Ingredients
- 1.5 cups ditalini pasta uncooked
- 14-16 oz Italian sausage (I used ~14 once cooked & added back in)
- 2 cans cannellini beans drained and rinsed
- 1.5 cups diced celery about 5 large sticks
- 1.5 cups diced carrots about 6 medium-sized
- 1.5 cups diced yellow onion about 1 medium onion
- 4 cloves garlic minced
- 1.5 tablespoon flour
- 1.5 tablespoon Italian seasoning
- 1 bay leaf
- 2 tablespoon tomato paste
- 6-8 cups chicken broth or broth of choice
- 1 tbsp olive oil
- 2 tbsp heavy cream optional
- Salt & black pepper to taste
- Fresh basil chopped (for topping)
- Parmesan cheese grated (for topping)
Instructions
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Add Italian sausage and cook, breaking it up with a spatula or meat masher, until browned and fully cooked.
- Remove sausage from the pot and set aside.
- In the same pot (without adding extra oil), sauté onion, carrots, celery, and garlic over medium heat for 5-7 minutes, until the onions are translucent.
- Stir in flour, Italian seasoning, salt, and black pepper. Cook for about 1 minute to coat the veggies.
- Add tomato paste and stir until well combined.
- Pour in 6-8 cups of broth, stirring well.
- Add white beans and bring to a gentle simmer.
- Carefully transfer about 3.5 cups of the soup (including veggies and beans) to a blender.
- Blend until mostly smooth (can still be a little chunky for texture).
- Pour the blended mixture back into the pot and stir.
- Add your uncooked pasta to the soup, allowing to cook through or slightly al dente.
- Return the cooked sausage to the pot.
- Stir in heavy cream (optional) and let simmer for 1-2 minutes.
- Ladle into bowls and top with grated Parmesan and fresh basil.
