How to Make Creamy Cannellini Soup - A Step-by-Step Guide

There's nothing quite as comforting as a warm, creamy bowl of soup on a cold day. And when it comes to creamy soups, the Creamy Cannellini Soup is a classic that never disappoints. This hearty and flavorful soup is made with cannellini beans, vegetables, and a touch of cream, resulting in a rich and satisfying dish that's perfect for lunch or dinner.

One of the things that makes this soup so special is the creamy texture that's achieved without using any heavy or overpowering flavors....

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Ingredients

  • 1 tablespoon butter
  • 3 (3.5 ounce) links mild Italian sausage, casings removed
  • 1 bulb fennel, finely chopped
  • 3 cups chicken broth, divided
  • 4 (15 ounce) cans cannellini beans, rinsed and drained, divided
  • 1 teaspoon minced fresh thyme
  • ½ teaspoon truffle salt
  • 1 tablespoon extra-virgin olive oil, for drizzling (Optional)

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 40 mins
  • Servings: 5
  • Yield: 5 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
  • Ladle soup into bowls and serve with a drizzle of olive oil.
  • Nutrition

    458 cal.

    • Total Fat: 17g
    • Saturated Fat: 5g
    • Cholesterol: 31mg
    • Sodium: 2100mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 14g
    • Total Sugars: 1g
    • Protein: 22g
    • Vitamin C: 6mg
    • Calcium: 136mg
    • Iron: 6mg
    • Potassium: 310mg