White Bean, Sage, and Sausage Soup

I make this at least once a week during winter.  We can't seem to get enough of it.  We have used Turkey sausage instead of the pork sausage and it is just as good.  

I love this recipe! I'm generally not a fan of any soup that isn't creamy, so I was really stepping out of my wheelhouse on this one, and I'm so glad I did. It's super flavorful, and totally satisfying. Recipe Changes: I used regular Italian sausage and just used the crushed red pepper, definitely had enough heat and flavor. At the very end I threw in a bag of spinach for some extra veggie power and was so thrilled with the results. To top it all off, we added a spoonful of parmesan.

I made recipe exactly as written and it was delicious. I love spicy food and it sure had a kick if you follow the ingredients exactly. I am not sure how anyone can say this recipe is bland. I also decided to freeze the remaining soup in 1.5 cup mason jars. I have since reheated each portion and it was just as good as the first time. All the ingredients stayed fresh and the tomatoes didn't even get mushy. I am sure it is because I used fresh tomatoes instead of canned as others did. I shared this with my extended family and they loved it too. I will be making this again!! Thank you Cooking Light for a healthy and very flavorful soup that fills me up and I can freeze for quick meals later.

I tweaked the recipe quite a bit to suit my tastes. Added 1 cup each of carrots and parsnips. Halved the wine. Used a large can of tomatoes in purée (28-oz) but skipped the tomato paste. Added 2-3 cups more of chicken stock. Used only one large can of beans (19-oz). Added fresh herbs, mint and fennel fronds. And I added 1 cup of cooked rice at the very end.

I loved the combination of the fennel, sausage and cannelli beans. Very easy and Very yummy!

SO good and SO easy. Will definitely make this again. yum!!

I made 1/2 the amount and we ate it for a few meals. Definitely NOT bland. The hot Italian pork sausage adds enough heat. I would leave out the extra red pepper next time. The wine and fennel give a lot of depth and flavor. Really delicious.

This was pretty good but kind of oily. Next time I will cook the sausage and drain it before adding it to the soup. It tasted good though and I love the fact that you can freeze it.

Made per recipe. Apparently, hot Italian sausage is much hotter than I had imagined because this was too spicy hot for both me and my husband. I added a 15 oz can of diced tomatoes (including juice) just to tone it down. It is very flavorful. I will make it again but I might use 1/2 hot Italian sausage and 1/2 mild sausage and cut down on the red pepper flakes. I don't really "measure" when adding herbs/spices so I may have overdone it.

I made this as written and we loved it! I used 1/2 tsp red pepper and thought it was plenty spicy. I don't think I would want to do more. I will make this again for sure.

I was disappointed by this recipe. Our family felt it was bland and I won't make it again.

YUMMMMMMMY GOOD!!!!

This soup is very satisfying, and gets a lot of flavor from the sausage (I was impressed that CL was letting me use regular, full-fat sausage!). This isn't anything that just blew me away, but it was yummy, and it was great to be able to make something in such bulk with relative ease on a weeknight. I wonder if there isn't a typo as to the heat settings during the browning process, though - I had to turn up the heat a little higher than recommended by the recipe.

This is excellent! Made per recipe with a tad more red pepper. Would brown sausage separately next time.