Italian Sausage and White Bean Soup

This hearty Italian Sausage and White Bean Soup is sure to please the entire family. The depth of flavor in this 30-minute soup is incredible!!

You're going to love the flavor of this hearty soup. It's perfect for the fall and winter months along with a nice loaf of this Italian Herb Quick Bread.

Get MORE soup, stew, and chowder recipes!!

How this recipe came to be:

This Italian sausage and fennel soup recipe is one I found (and adapted) from Cooking Light Magazine.

I didn't change the recipe too much, but I did add more fennel (because I've been craving the light anise flavor of fennel a lot lately), and I increased the number of white beans. 

I also omitted the sage and parsley from the original recipe because I forgot to purchase them at the market. Doh! Truth be told, this soup is perfect without them.

Other than that, this recipe I'm sharing is pretty much just as it was written in the magazine.

I DO NOT take credit for the original recipe, but I do take credit for my adaptations AND for sharing it with you here on Kudos Kitchen in case you missed it in Cooking Light Magazine.

I strongly urge you to make this soup. It's delicious!

The ingredients:

• white beans (I used canned cannellini beans)
• fresh fennel
• Italian sausage
• onions
• garlic
• tomato paste
• white wine
• red pepper flakes
• chicken stock (or broth)
• salt and pepper

Does this soup freeze well?

Once made, this soup freezes beautifully so don't worry if you think this recipe will feed too many people.

All you need to do is stick individual portions in freezer-safe containers once the soup has cooled. Then date each container, and tuck them in the freezer for up to 4 - 5 months.

You'll be glad to have this hearty and healthy White Bean, Fennel & Italian Sausage Soup on hand for those busy nights when you don't feel like cooking, but you want a homemade meal.

How long does this recipe take from start to dinner:

To make this hearty Italian white bean soup with sausage from start to finish will take roughly 30 minutes.

Since I used canned beans, there is no need to soak them overnight. Of course, if you wish, you may simmer the soup on the stovetop longer than what I've suggested in the recipe, but there is really no need.

Especially when you're hungry and ready to eat!

The step-by-step photo instructions:

In a large Dutch oven, brown and crumble the Italian sausage. While the sausage is browning, prepare and chop the fennel and add it to the pot.

Add in the chopped onion (I used a red onion), garlic, tomato paste, and wine (I used a dry white).

Add in the stock or broth (I used chicken), and the canned white beans, stir well and simmer for 15 minutes. Serve hot.

Similar dishes you'll also enjoy:

Italian Sausage, Fennel & Potato Dinner for the Grill

Sloppy Sausage Bean Dip

Cheesy Baked Fennel & Onion Gratin

Skillet-Roasted Cornish Hens with Fennel & Parsnips

Make it a full meal:

This Italian Herb Quick Bread comes together in a snap with only one bowl, one spoon, and no kneading required. It's fast, easy, and super delicious!

The phrase "Eat the Rainbow" surely came from this recipe for Healthy Broccoli Salad.

A delicious combination of Mother Nature's finest summer berries are pureed and then frozen, into this luscious and healthy low sugar Mixed Berry Sorbet.

When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!

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I hope you've enjoyed this recipe for White Bean, Fennel and Italian Sausage Soup as much as I've enjoyed bringing it to you!

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