Tender vegetables, white beans and Italian sausage in a creamy flavorful broth made a warm and filling lunch on a day when I didn’t want to spend a lot of time in the kitchen. Start to finish, this soup took well under an hour, including the time spent prepping vegetables. This was a great soup to make on Friday and have in the refrigerator over the weekend for another easy meal as well.
Just a tiny amount of red pepper flakes goes a long way in a soup, so add it with caution. My kids preferred their soup without the red pepper. However, I liked mine best with the small kick that it provided.
I love to dip bread in my soups and this Three Ingredient Beer Bread is perfect with this warm fall soup.