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Rich Parmesan Italian Sausage Soup with White Beans

Italian sausage soup with white beans simmers in chicken broth with vegetables, then gets finished with cream and finely grated Parmesan. The cannellini beans and wilted spinach make each bowl hearty and rich.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb Italian sausage bulk, mild or hot
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs, diced
  • 4 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 6 cup low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 1 bay leaf
  • 5 oz baby spinach
  • 1 cup heavy cream
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the sausage and cook, breaking it into small pieces, until browned and it reaches 160°F, about 7–9 minutes.
  3. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 5–7 minutes.
  4. Stir in the garlic, Italian seasoning, red pepper flakes, salt, and black pepper and cook for 30 seconds.
  5. Add the chicken broth, diced tomatoes, cannellini beans, and bay leaf.
  6. Bring to a boil.
  7. Reduce the heat and simmer until the carrots are tender, 15–20 minutes.
  8. Remove the bay leaf and stir in the spinach.
  9. Simmer until the spinach is wilted, about 2 minutes.
  10. Reduce the heat to low and stir in the heavy cream.
  11. Gradually stir in the Parmesan until melted.
  12. Warm gently for 2–3 minutes without letting the soup boil.

Notes

For the smoothest finish, keep the soup at low heat after adding the cream and Parmesan and do not let it boil. Refrigerate leftovers for 3–4 days. Freezing is possible, though the cream may separate slightly when thawed. Half-and-half can replace the heavy cream for a lighter soup.