There’s something deeply satisfying about a one-pot meal that brings together bold Italian flavors with creamy, comforting textures. This Hearty Spicy Italian Sausage with Cannellini Beans and Creamy Soup delivers exactly that—juicy, fennel-scented sausage mingling with tender white beans in a luscious, slightly spicy broth that begs to be soaked up with crusty bread. It’s the kind of dish that fills your kitchen with irresistible aromas and your belly with pure warmth, perfect for chilly evenings when you want something substantial without spending hours in the kitchen.
What makes this recipe a true weeknight hero is its simplicity and flexibility. You’ll brown the sausage to develop deep flavor, build a fragrant base with aromatics, then let everything simmer together into a cohesive, soul-warming bowl. The creamy element—whether from a touch of cream, cream cheese, or even blended beans—transforms this from a simple sausage-and-bean skillet into something restaurant-worthy. Best of all, it comes together in about 45 minutes, most of that hands-off simmering time you can use to set the table or unwind with a glass of wine.
Why I Love These
This recipe transforms humble pantry staples—canned beans and sausage—into something that tastes like you’ve been cooking all day.
The combination of spicy sausage, creamy broth, and buttery beans creates layers of flavor and texture that keep every spoonful interesting.
I make this whenever I need a comforting, crowd-pleasing dinner that requires minimal prep but delivers maximum satisfaction.
Ingredients
- 540 g spicy Italian sausage, crumbled
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning or Herbs de Provence
- 1 tablespoon fresh thyme leaves
- 0.25 teaspoon crushed red pepper flakes, adjustable to taste
- 2 medium carrots, sliced
- 425 g canned cannellini beans, rinsed and drained
- 1.2 litres chicken stock
- 120 ml heavy cream
- Salt and black pepper to taste
How To Make
- Heat a large saucepan over medium heat. Add crumbled Italian sausage, chopped onion, garlic, Italian seasoning, thyme leaves, and red pepper flakes. Cook for approximately 5 minutes, stirring frequently to break up the sausage, until the onion softens and the mixture becomes fragrant.
- Stir in sliced carrots and half of the cannellini beans. Mix thoroughly to ensure even distribution.
- Pour in the chicken stock and bring the mixture to a gentle boil. Reduce heat, cover the pan, and allow to simmer for 15–20 minutes until carrots are fork-tender.
- Add the remaining cannellini beans. Remove from heat and stir in the heavy cream. Adjust consistency by stirring in more stock, water, or cream to reach the desired richness.
- Season with salt, pepper, and additional red pepper flakes if desired. Garnish with fresh thyme leaves before serving.
Nutrition
This hearty dish offers a well-balanced nutritional profile with substantial protein from the Italian sausage and fiber-rich cannellini beans, making it satisfying and filling for active families or anyone needing a stick-to-your-ribs meal. The beans provide complex carbohydrates and plant-based protein, while the greens add vitamins A, C, and K along with iron and calcium.
To lighten the dish, swap heavy cream for half-and-half or even full-fat coconut milk, and choose turkey or chicken Italian sausage instead of pork. For a heartier version, add diced potatoes or serve over creamy polenta. The Parmesan adds calcium and umami depth, but you can reduce or omit it to lower sodium and fat.
This recipe contains dairy (cream and cheese) and gluten may be present in some sausages, so check labels if you have sensitivities. For a dairy-free version, use coconut cream and nutritional yeast in place of Parmesan. The dish is naturally gluten-free if you verify your sausage and broth are certified gluten-free, making it suitable for most dietary needs with simple swaps.
Tips & Variations
- Make this ahead by preparing through step 4, then refrigerate for up to 2 days. Add the cream and greens when reheating for the freshest flavor and texture.
- For a white bean and sausage stew variation, skip the tomatoes entirely and use all chicken broth with a squeeze of lemon juice and fresh rosemary for a lighter, brighter profile.
- Turn this into a pasta dish by cooking your favorite short pasta separately and tossing it into the finished soup, reducing the broth slightly for a saucier consistency.
- Add diced bell peppers, zucchini, or mushrooms along with the onions for extra vegetables and texture.
- For a smokier flavor, use smoked paprika or add a diced smoked ham hock to simmer with the beans.
Ways To Serve Them
- Alongside warm, crusty Italian bread or garlic bread for soaking up every drop of the creamy broth
- Over a bed of cooked orzo, ditalini, or small shell pasta for a heartier, stew-like meal
- With a simple arugula salad dressed in lemon vinaigrette to cut through the richness
- Topped with extra red pepper flakes, fresh basil, and a drizzle of good olive oil for an elevated presentation
- As part of a casual Italian dinner party with antipasti, roasted vegetables, and tiramisu for dessert
Proper Storage
- Fridge: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making leftovers even better. The soup will thicken as it sits, so add a splash of broth when reheating.
- Freezer: This freezes beautifully for up to 3 months. Cool completely and portion into freezer-safe containers, leaving an inch of headspace for expansion. For best texture, freeze before adding the cream, then stir it in when reheating. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally and adding broth or water to reach your desired consistency. Microwave individual portions in 1-minute intervals, stirring between, until heated through. Avoid boiling during reheating to prevent the cream from separating.
Hearty Spicy Italian Sausage with Cannellini Beans and Creamy Soup
Ingredients
- 540 g spicy Italian sausage, crumbled
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning or Herbs de Provence
- 1 tablespoon fresh thyme leaves
- 0.25 teaspoon crushed red pepper flakes, adjustable to taste
- 2 medium carrots, sliced
- 425 g canned cannellini beans, rinsed and drained
- 1.2 litres chicken stock
- 120 ml heavy cream
- Salt and black pepper to taste
Directions
- Heat a large saucepan over medium heat. Add crumbled Italian sausage, chopped onion, garlic, Italian seasoning, thyme leaves, and red pepper flakes. Cook for approximately 5 minutes, stirring frequently to break up the sausage, until the onion softens and the mixture becomes fragrant.
- Stir in sliced carrots and half of the cannellini beans. Mix thoroughly to ensure even distribution.
- Pour in the chicken stock and bring the mixture to a gentle boil. Reduce heat, cover the pan, and allow to simmer for 15–20 minutes until carrots are fork-tender.
- Add the remaining cannellini beans. Remove from heat and stir in the heavy cream. Adjust consistency by stirring in more stock, water, or cream to reach the desired richness.
- Season with salt, pepper, and additional red pepper flakes if desired. Garnish with fresh thyme leaves before serving.