Hearty Cannellini Sausage Soup Recipes

ITALIAN SAUSAGE SOUP WITH CANNELLINI BEANS

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
• Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
• Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
• After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

SAUSAGE, CANNELLINI AND KALE SOUP

Steps:

• Saute crumbled sausage in oil until well browned. Set aside.
• Saute onions and garlic until translucent. Combine with stock in a large pot.
• Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
• Bring to a boil, cover, and simmer 15 minutes.
• Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.

CREAMY CANNELLINI SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
• Ladle soup into bowls and serve with a drizzle of olive oil.

ITALIAN SAUSAGE BEAN SOUP

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

HEARTY ITALIAN SAUSAGE SOUP

Steps:

• 1. COOK sausage, onions and garlic in oil in a large saucepan 10 min., stirring frequently.
• 2. ADD next four ingredients and seasonings. Bring to a boil. Stir in Pasta; cook 8 min. or until tender. Remove from heat.
• 3. STIR in spinach; cover. Let stand 5 min. Top with cheese. Serve with crackers.

CANNELLINI AND SAUSAGE SOUP

Steps:

• In a medium pot brown sausage.
• Add onion and garlic and cook until softened.
• Add tomatoes and broth and bring to a boil.
• Reduce heat and simmer about 10 minutes.
• Stir in beans and continue to simmer until warmed through.
• Stir in basil and season to taste with salt and pepper.
• Sprinkle with parmesan before serving.