High Protein Italian Sausage & White Bean Soup | 'Come On In' Ep. 12

italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made from scraps.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and similar in texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Heat a little olive oil in a pot over medium heat.

Add 14 oz of Italian sausage to the pot and cook until browned, using a ground beef masher to break it up.

While the sausage cooks, prep the veggies: dice carrots, celery, and onion.

Remove the cooked sausage from the pot and set it aside.

Add the diced carrots, celery, and onion to the pot along with the chopped garlic; sauté for 5-7 minutes until softened.

Stir in 1.5 tbsp of flour to thicken the soup.

Add Italian seasoning, salt, and ground pepper to taste, along with 2 tbsp of tomato paste.

Pour in chicken broth and let it simmer on low to medium heat.

Add the white beans and let the mixture simmer for about 4-5 minutes.

Blend about a third of the soup in a blender to create a creamy texture, then return it to the pot.

Add pasta to the pot and cook until tender.

Stir in fresh basil and return the cooked sausage to the pot.

Add 1 tbsp of heavy cream for extra creaminess, then let it simmer to thicken further.

Serve hot, topped with parmesan and additional basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens