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White Bean Sausage Soup

 White Bean Sausage Soup
This is such a delicious and flavorful soup. It is sure to warm up any winter night and is so smooth.—Linda Miranda, Wakefield, Rhode Island
2 ServingsPrep: 15 min. Cook: 20 min.


  • 1/4 cup shredded Parmesan cheese
  • Cayenne pepper
  • 1 Italian turkey sausage link, casing removed
  • 2 tablespoons chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup heavy whipping cream
  • 2 teaspoons sherry, optional
  • 1 teaspoon minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried thyme


  • Spoon cheese into six mounds 3 in. apart on a parchment paper-lined
  • baking sheet. Spread into 1-1/2-in. circles. Sprinkle with a dash of
  • cayenne. Bake at 400° for 5-6 minutes or until light golden
  • brown. Cool.
  • In a large saucepan, cook sausage and onion in oil over medium heat
  • until meat is no longer pink; drain. Remove and keep warm.
  • In the same pan, saute garlic for 1 minute or until tender. Stir in
  • the beans, broth, cream, sherry if desired, parsley, salt, thyme and

2 of 2

White Bean Sausage Soup (continued)

Directions (continued)

  • a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered,
  • for 12-15 minutes or until heated through. Cool slightly.
  • Transfer to a blender; cover and process on high until almost
  • blended. Pour into soup bowls; sprinkle with sausage mixture and
  • Parmesan crisps. Yield: 2 servings.
Nutritional Facts: 1 cup equals 425 calories, 22 g fat (10 g saturated fat), 82 mg cholesterol, 1,218 mg sodium, 33 g carbohydrate, 8 g fiber, 23 g protein.