Dinner at my In-Laws: Creamy Italian Sausage & Bean Soup | Recipe in Description

Servings: 10

Prep time: 20 minutes

Cook time: 45–60 minutes

Total time: ~1 hour 15-30 minutes

Ingredients
2½ lbs Italian sausage, removed from casings
1 tbsp beef tallow
1 tsp extra-virgin olive oil
1¼ cups yellow onion, diced
1¼ cups green bell pepper, diced
1¼ cups carrots, diced
2–3 cloves garlic, minced
1½ tbsp fresh sage, finely chopped
5 tbsp all-purpose flour
3¾ cups chicken stock
1 can (15 oz) cannellini or Great Northern beans, drained and rinsed
1 can (15 oz) dark kidney beans, drained and rinsed
1 tbsp Worcestershire sauce
3 tbsp soy sauce
½ tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper
1–1¼ cups heavy cream
Fresh parsley, chopped, for serving

Directions
1. Heat the beef tallow and olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage, breaking it into bite-sized crumbles as it cooks. Brown well, allowing the sausage to develop some color.
2. Add the onions, bell peppers, and carrots directly to the pot. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the garlic and fresh sage. Cook for 30–60 seconds, stirring constantly, until fragrant.
4. Sprinkle the flour evenly over the sausage and vegetables. Stir well and cook for about 2 minutes to cook out the raw flour taste.
5. Slowly pour in the chicken stock while stirring constantly to prevent lumps. Bring the soup to a gentle simmer.
6. Stir in the Worcestershire sauce, soy sauce, salt, pepper, cannellini beans, and kidney beans.
7. Reduce the heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until the soup has thickened and the vegetables are tender.
8. Stir in 1 cup of heavy cream and let the soup gently simmer for another 5–10 minutes. Add the remaining ¼ cup if desired.
9. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot with crusty bread.