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White Bean Sausage Soup

Total Time

Prep: 15 min. Cook: 20 min.

Makes

2 servings

This is such a delicious and flavorful soup. It is sure to warm up any winter night and is so smooth.—Linda Miranda, Wakefield, Rhode Island
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Ingredients

  • 1/4 cup shredded Parmesan cheese
  • Cayenne pepper
  • 1 Italian turkey sausage link, casing removed
  • 2 tablespoons chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup heavy whipping cream
  • 2 teaspoons sherry, optional
  • 1 teaspoon minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried thyme

Directions

  1. Spoon cheese into 6 mounds 3 in. apart on a parchment-lined baking sheet. Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool.
  2. In a large saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink, breaking it into crumbles; drain. Remove and keep warm.
  3. In the same pan, saute garlic for 1 minute or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly.
  4. Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.

Nutrition Facts

1 cup: 425 calories, 22g fat (10g saturated fat), 82mg cholesterol, 1218mg sodium, 33g carbohydrate (1g sugars, 8g fiber), 23g protein.

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