Creamy Bean Soup with Sausage

Ingredients

• 1 lb Italian sausage (Choose sweet or spicy, depending on your preference.)
• 1 can (15 oz) cannellini beans (These creamy beans create the soup's base; feel free to substitute with great northern or navy beans.)
• 1 medium onion, chopped (Adds sweetness and depth to the flavor.)
• 3 cloves garlic, minced (Fresh garlic brings warmth; garlic powder can work in a pinch.)
• 4 cups chicken broth (Homemade is best, but store-bought works just fine.)
• 1 cup heavy cream (This creates the signature creamy texture; for a lighter option, use half-and-half.)
• 1 tsp smoked paprika (It adds a lovely touch of warmth and color.)
• to taste Salt and pepper (Always essential for that perfect flavor balance.)
• Chopped parsley (for garnish) (Fresh herbs brighten up the dish.)

Instructions

1. 1

   --- Preparation ---

2. 2

   In a large pot over medium heat, add the Italian sausage, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.

3. 3

   Once the sausage is cooked, add chopped onions. Sauté until they’re translucent, about 3 minutes. Add minced garlic and smoked paprika, stirring for another minute until fragrant.

4. 4

   Add the drained cannellini beans to the pot. Gently stir to combine.

5. 5

   Add chicken broth, scraping the bottom of the pot to incorporate any browned bits.

6. 6

   Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes.

7. 7

   Slowly stir in the heavy cream, allowing it to swirl into the soup.

8. 8

   Taste and season with salt and pepper as needed. Serve hot, garnished with chopped parsley.