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Creamy Tomato Bean Soup

Elli Hurst
Rich and creamy tomato bean soup with Italian sausage.
Print Recipe
Course Soup
Cuisine Italian
Servings 8

Equipment

  • Dutch Oven

Ingredients
  

  • 1 lb Italian Sausage
  • Olive Oil
  • 2 garlic Cloves
  • 1 Medium Yellow Onion
  • 3 cups Chicken Broth
  • 1/2 cup Pureed Tomatoes
  • 3 ounces Tomato Paste
  • 4-5 cans Cannellini Beans drained and rinsed
  • 1 1/2 cups Heavy Cream +/-
  • 2 ounces grated Parmesan
  • chopped parsley for garnish optional
  • Red Pesto for serving on top optional
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Fennel Seeds
  • 1/2 tsp. Red Pepper Flakes

Instructions
 

  • Begin by adding a splash of olive oil to your pot, then your sausage. While that is cooking, chop the onion and mince the garlic. Once the sausage is cooked thoroughly, add in the onion and garlic cooking until fragrant. Stir in spices and cook for another minute.
  • Now add in the chicken broth, pureed tomatoes, and tomato paste, stirring well. Bring to a boil, then add the drained and rinsed beans. Stir until everything is well combined. Cover and simmer for 15 minutes, stirring occasionally.
  • Lastly, add in the heavy cream and grated Parmesan cheese. Add more or less, whatever your prefer. The more the better in my opinion. Stir well until cheese is melted and cream is mixed in. Salt and Pepper to taste. Garnish with chopped Parsley and Red Pesto. Serve with toasted homemade bread and butter.
  • Enjoy!
Keyword bean soup, creamy tomato soup, creamy tomato soup with sausage, fall recipes, soups, tomato soup