Serve hot with crusty bread, garlic knots, or a simple green salad.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding extra stock or cream if needed.
Freezes well for up to 2 months (omit cream before freezing; stir in after reheating).
Variations
Extra Veggies: Add spinach, kale, or zucchini for a nutrition boost.
Smoky Twist: Use smoked sausage instead of Italian for deeper flavor.
White Bean Purée: Blend half the beans with a little stock before adding for a creamier base.
FAQ
Can I make this in a slow cooker?
Yes! Brown the sausage and aromatics first, then transfer everything (except cream) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cream at the end.
Can I make it dairy-free?
Swap heavy cream for coconut milk or a dairy-free cream alternative.
Is this soup spicy?
With spicy sausage and red pepper flakes, it has a kick. For a milder version, use sweet Italian sausage and reduce or omit the chili flakes.
