Clean recipe · google.com
Italian Sausage Soup with White Beans
The ingredients might be humble, but don't be fooled - Italian Sausage Soup packs big, bold flavor, and it's even better the next day. A few key ingredients really amp things up - fire-roasted diced tomatoes, canned white beans with their canning liquid, and a bundle of fresh thyme. Use spicy Italian sausage and add a pinch of red pepper flakes to heat things up.
Original recipe: google.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 30 min
- Total:
- 40 min
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Ingredients
- 2 tbsp olive oil
- 1 lb sweet or hot italian sausage (if using links, casing removed)
- 1 large sweet onion (diced to ½”)
- 3 medium carrots (peeled, halved and sliced)
- 3 stalks celery (thinly sliced)
- 3 cloves garlic (minced)
- 2 tsp italian seasoning
- 1 14-oz can white beans (with canning liquid)
- 1 14.5-oz can fire roasted diced tomatoes
- ½ tsp cracked black pepper
- ½ tsp red pepper flakes (optional)
- 3 cups chicken stock
- 1 sprig fresh thyme
- ½ - 1 tsp sea salt (if needed, see notes)
- chopped parsley (for garnish)
Instructions
- Place a dutch oven over medium high heat; add olive oil and heat until it shimmers. Add the sausage to the pot and break into crumbled with a wooden spoon. Continue cooking, stirring occasionally, until no longer pink, about 8 minutes.
- Add onion, carrots and celery to the pot. Saute, stirring occasionally, until the onions are translucent and the vegetables are soft, 5-6 minutes. Add garlic and italian seasoning and cook 1 minute more, stirring continuously.
- Add the can of white beans (including the canning liquid) along with the diced tomatoes and three cups of broth. Season with cracked black pepper and red pepper flakes (if using), but hold the salt until the end. Stir to combine and top with thyme bundle.
- Bring the liquid to a boil, then reduce heat to medium low and simmer uncovered 10-15 minutes until the flavors meld. Taste for seasoning and adjust with salt or pepper if needed.
- Ladle into soup bowls, garnish with chopped parsley, and serve immediately. Leftovers will keep in a sealed container in the fridge for up about a week. Freeze in an airtight container for up to 3 months.