Italian Sausage and White Bean Soup

Tomatoes, Italian sausage, and white beans are a flavor marriage made in heaven. There is nothing not to love about this hearty soup that is a meal by itself.

Why You Should Make This Soup

• It’s made with a combination of hot and mild Italian sausage and a few pantry staples. Simple and delicious.
• Zesty, hearty, deep flavors with a hint of parmesan cheese tastes like you’ve been cooking all day.
• While this is a fantastic weeknight meal, it’s also the perfect make-ahead soup because it actually tastes even better the day after you make it.

Ingredients

Hot Italian Sausage and Mild Italian Sausage – We like the combination of mild and hot, but you can use all mild or all hot if you’d like.

Dry Onion Soup Mix – Don’t miss the ingredient, it gives the broth a more hearty flavor than just using chicken broth alone.

Parmesan Rinds – These little gems of cheese rind are my secret weapon when it comes to making soups and stew. See Krazy Kitchen Mom Tip below for more about cheese rinds.

Red Pepper Flakes – We like our tomato-based soups and stews to have a little bit of background heat. If you are not fond of a little extra heat, simply omit this ingredient.

Let’s Make Italian Sausage and White Bean Soup

1. In a large stockpot, brown both the hot and mild sausage.
2. Pour off any excess liquid.
3. Add a small amount of chicken broth to deglaze the pan to loosen any small bits of sausage.
4. Add the remaining chicken broth, the canned tomatoes (with juices).
5. Mix in the dry soup mix, Italian seasoning, black pepper, red pepper flakes, and cheese rinds.
6. Drain and rinse the canned beans under cool water and add them to the soup pot.
7. Dice some fresh basil and add it to the soup pot.
8. Bring it to a boil and reduce it to a simmer, uncovered for 50-60 minutes.
9. Remove the cheese rinds, taste, and add salt if needed.
10. Garnish with fresh basil and serve with toasted garlic bread.

Krazy Kitchen Mom Tips

• All types of cheese rinds add an amazing depth of flavor to soups and stews, especially those that are tomato-based. I save the rinds from cheese by storing them in small snack-sized zip-top bags in the freezer. I label them so I know what type of cheeses are in the bags. When I’m ready to use them, I just pull them out of the freezer and toss them into the soup or stew while it’s cooking. Be sure to remove the rinds before serving the dish.
• It’s easy to make a double batch of this recipe by clicking on the 2X in the recipe card. Make one batch for dinner and freeze the other batch for a quick easy meal on any busy night or a lazy weekend.

More KKM Delicious Soup and Stew Recipes

• Low Carb/Low-Calorie Homemade Tomato Soup
• Cajun-Style Red Beans and Rice
• Black Bean Soup
• Light Greek Lemon Chicken Soup made with rotisserie chicken
• Creamy Leek and Potato Soup

If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom