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Soup · Stovetop

Creamy Sausage & White Bean Soup

Browned spicy sausage, a blended mirepoix base, and cream cheese stirred in at the end.

Recipe developed by Luke Sohl

A bowl of the creamy sausage and white bean soup in a blue and white patterned bowl, golden broth with browned sausage, parsley, and red pepper flakes.
Serves
8
Prep
30 min
Cook
1½ hr
Total
About 2 hr

Ingredients

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Sausage

  • 2 lbSpicy Italian sausageOr 1 lb spicy Italian plus 1 lb milder spiced sausage for less heat
  • 2 tbspOregano
  • 1–2 tbspCrushed red pepper

Mirepoix & aromatics

  • 3Celery stalks, finely chopped
  • 3Carrots, finely chopped
  • 1White onion, finely chopped
  • 3Garlic cloves, minced

Soup

  • 2 qtReduced-sodium chicken stockTwo 32 oz cartons. Reduced sodium in case the sausage is salty
  • 1Can (15 oz) reduced-sodium chicken stockFor cooking the pasta
  • 2 cupsDried ditalini
  • 2Cans (15 oz each) cannellini, navy, or great northern beansDrained and rinsed
  • 2Bay leaves

To finish

  • 8 ozCream cheese, softened
  • 1 cupFresh parsley, chopped
  • 2 tspPaprika
  • ⅛ tspAllspice
  • ⅛ tspGround cloves
  • 1–2 tbspCrushed red pepperAdjust to your preferred heat
  • To tasteSalt and black pepper

Tools

  • Large Dutch ovenThe whole soup cooks in this one pot
  • Immersion blenderBlends the mirepoix base right in the pot
  • Slotted spoonFor lifting the browned sausage out of the fat
  • Holding dishWhere the sausage rests while the base cooks

Method

  1. Start the sausage

    Heat a large Dutch oven over medium-high heat.

    Add the sausage in an even layer and season the top with the oregano and crushed red pepper.

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  2. Brown, don't cook through

    After 1 minute, flip the sausage in large sections to avoid breaking it up.

    Brown the underside and render the fat without cooking the sausage through.

  3. Set the sausage aside

    Transfer the sausage to a holding dish with a slotted spoon, leaving the fat in the pot.

  4. Sweat the mirepoix

    Add the mirepoix to the rendered fat and season lightly with salt and pepper.

    Cook over medium heat until completely soft, adding a splash of stock as needed to prevent sticking.

    Add the garlic for the final 3 minutes and cook until fragrant.

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  5. Add stock and blend

    Add the remaining stock and bring to a simmer.

    Blend with an immersion blender until smooth, then skim the froth from the surface.

  6. Add beans and sausage, then boil

    Add the beans, browned sausage, and any juices from the holding dish.

    Add the bay leaves and bring to a boil, skimming the froth.

  7. Simmer and reduce

    Reduce the heat to medium-low and simmer until the soup has reduced by about 20%.

    Skim periodically and break the sausage into bite-size pieces as it softens.

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  8. Add the ditalini

    Add the dried ditalini and the can of stock.

    Simmer, stirring often, until the pasta is just shy of al dente.

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  9. Add cream cheese, parsley, and spices

    Stir in the cream cheese, parsley, paprika, allspice, cloves, and additional crushed red pepper until the cream cheese has fully melted.

  10. Final simmer

    Simmer for 5 to 10 more minutes, until the pasta is tender.

    Adjust the seasoning, adding a splash of stock or water if the soup is too thick.

    Remove the bay leaves before serving.

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