We used 5 links of pork Italian Sausage which was 19.5 oz of sausage. (I would use turkey Italian Sausage if you can find it.)

Heat olive oil in a large frying over medium-high heat and and squeeze sausage out of the links and add to pan. (I cut through the casing with kitchen scissors, which makes it easier to get the sausage out.)

Cook sausage until it's nicely browned, breaking apart with the turner. (If your sausage releases a lot of fat, push it over in the pan and blot up some of the fat with a paper towel.)

When sausage is brown, push it to one side of the pan and add diced onion and cook about 5 minutes (with a little more oil if needed). Add minced garlic and cook a few minutes more, stirring a few times.

Then stir to combine the cooked sausage, onions, and garlic.

Add petite diced tomatoes with liquid, dried oregano, ground marjoram, ground fennel, and Italian Sausage seasoning.

Add the Cannellini Beans and the chicken broth, bring the ingredients to a low boil, then turn down the heat so the soup is at a low simmer and cook about 30 minutes, or until flavors are well blended and the liquid is just slightly reduced.

Wash and chop the fresh basil and add to soup, or if you don't have fresh basil add about 2 tablespoons of basil pesto.

Stir in the balsamic vinegar, then taste the soup and season with fresh-ground black pepper to taste (and a little salt if desired, although I didn't add any salt.)

Serve Cannellini Bean and Sausage soup hot, with fresh-grated Parmesan to add at the table if desired.

This soup will keep in the fridge for at least a week. It also freezes well.