Creamy Cannellini Soup: Pure Comfort

Creamy Cannellini Soup: Pure Comfort

Cannellini soup is a wonderfully creamy and satisfying dish that brings warmth and comfort to any table. This recipe combines the subtle nuttiness of cannellini beans with savory Italian sausage and fresh vegetables, creating a deeply flavorful meal that’s surprisingly easy to prepare. It’s an ideal choice for a weeknight dinner when you crave something wholesome yet quick. I find a good cannellini soup always hits the spot, especially on a chilly evening. The blend of textures and flavors in th

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 large onion, diced
• 2 ribs celery, chopped
• 8 ounces Italian sausage
• 1 russet potato, peeled and chopped
• 1 teaspoon Italian seasoning
• 30 ounces canned cannellini beans (2 x 15 oz cans, drained and rinsed, divided)
• 4 cups chicken broth, divided
• 1 tablespoon pesto, more to taste
• 1 tablespoon shredded Parmesan cheese
• Chopped fresh parsley for garnish

Method

 

1. Combine diced onion, Italian sausage, and chopped celery in a large saucepan. Cook over medium heat until sausage has no pink remaining, about 8-10 minutes. Drain any excess fat.
2. Add chopped potato, Italian seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until potatoes are tender.
3. Meanwhile, combine the remaining cannellini beans and 1 cup chicken broth in a blender. Blend until completely smooth.
4. Stir the blended bean mixture into the soup and simmer for an additional 5 minutes to thicken.
5. Remove the saucepan from heat, then stir in 1 tablespoon of pesto. Season with salt and freshly ground black pepper to taste.
6. Garnish individual servings with 1 tablespoon of shredded Parmesan cheese and chopped fresh parsley if desired.

Notes

– For an extra creamy cannellini soup, use an immersion blender to partially purée some of the vegetables directly in the pot before adding the blended beans.
– If you don’t have Italian sausage, you can use ground pork or chicken seasoned with a pinch of fennel seeds, red pepper flakes, and dried oregano.
– Store leftover cannellini soup in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop over medium-low heat, stirring occasionally.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

• For an extra creamy cannellini soup, use an immersion blender to partially purée some of the vegetables directly in the pot before adding the blended beans.
• If you don’t have Italian sausage, you can use ground pork or chicken seasoned with a pinch of fennel seeds, red pepper flakes, and dried oregano.
• Store leftover cannellini soup in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop over medium-low heat, stirring occasionally.

This creamy cannellini soup is a testament to how simple ingredients can create extraordinary comfort. Enjoy this hearty meal and feel free to customize it with your favorite garnishes or a crusty bread. Buon appetito!

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