Why You’ll Love This Recipe

Hearty and filling enough for a complete meal
Made in one pot for easy cleanup
Rich, savory flavor from Italian sausage
Packed with protein, fiber, and vegetables
Great for meal prep and freezing
Easily customizable with your favorite vegetables and seasonings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound Italian sausage, casing removed
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
2 cans (15 ounces each) cannellini beans, drained and rinsed
6 cups chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon dried rosemary
2 cups fresh spinach
Salt, to taste
Black pepper, to taste
Grated Parmesan cheese for serving (optional)

Directions

Heat the olive oil in a large soup pot over medium heat.
Add the sausage and cook until browned, breaking it into small pieces as it cooks.
Remove the sausage from the pot and set aside.
Add the onion, carrots, and celery to the pot. Cook for 5 to 7 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the beans, chicken broth, Italian seasoning, and rosemary.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
For a creamier texture, mash about one cup of the beans and stir them back into the soup.
Return the cooked sausage to the pot and simmer for another 10 minutes.
Stir in the spinach and cook until wilted.
Season with salt and pepper to taste.
Serve hot with grated Parmesan cheese if desired.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Use spicy Italian sausage for extra heat.
Substitute kale or Swiss chard for the spinach.
Add diced potatoes for an even heartier soup.
Stir in a splash of heavy cream for a richer broth.
Use turkey sausage for a lighter version.
Add crushed red pepper flakes for a spicy kick.
Include diced tomatoes for a Tuscan-inspired flavor.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze in freezer-safe containers for up to 3 months. Leave some room at the top of the container for expansion.

To reheat, warm the soup in a saucepan over medium-low heat until heated through, stirring occasionally. If the soup thickens during storage, add a splash of broth or water to reach the desired consistency.

FAQs

Can I use dried beans instead of canned beans?

Yes. Cook the dried beans fully before adding them to the soup.

What type of sausage works best?

Italian sausage, either mild or spicy, provides the best flavor, but turkey or chicken sausage also works well.

Can I make this soup ahead of time?

Yes. The flavors develop even more after a day in the refrigerator.

Is this soup freezer-friendly?

Absolutely. It freezes well for up to 3 months.

Can I make it dairy-free?

Yes. Simply omit the Parmesan cheese garnish.

How do I make the soup thicker?

Mash some of the beans before adding them back to the pot to create a naturally creamy texture.

What can I serve with sausage white bean soup?

Crusty bread, garlic bread, or a simple green salad pair wonderfully with this soup.

Can I use different white beans?

Yes. Great Northern beans or navy beans are excellent substitutes for cannellini beans.

Can I add more vegetables?

Definitely. Zucchini, potatoes, tomatoes, or bell peppers make great additions.

How can I make it spicier?

Use hot Italian sausage, add red pepper flakes, or stir in a little hot sauce before serving.

Conclusion

Sausage White Bean Soup is the perfect combination of hearty, wholesome, and comforting. With flavorful sausage, creamy white beans, and fresh vegetables in a savory broth, it’s an easy recipe that works equally well for weeknight dinners, meal prep, or cozy family meals. Once you try it, this satisfying soup is sure to become a regular favorite in your recipe collection.

Sausage White Bean Soup

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Sausage White Bean Soup is a hearty and comforting one-pot meal made with savory Italian sausage, creamy cannellini beans, vegetables, and spinach simmered in a flavorful broth. Perfect for cozy dinners, meal prep, or feeding the whole family.

Author: Laura
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Italian-American
Diet: Halal

Instructions

Heat the olive oil in a large soup pot over medium heat.
Add the sausage and cook until browned, breaking it into small pieces as it cooks.
Remove the sausage from the pot and set aside.
Add the onion, carrots, and celery to the pot and cook for 5 to 7 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the cannellini beans, chicken broth, Italian seasoning, and rosemary.
Bring to a boil, then reduce the heat and simmer for 20 minutes.
For a creamier texture, mash about 1 cup of the beans and stir them back into the soup.
Return the cooked sausage to the pot and simmer for 10 minutes.
Stir in the spinach and cook until wilted.
Season with salt and black pepper to taste.
Serve hot with grated Parmesan cheese if desired.

Notes

Use spicy Italian sausage for extra heat.
Kale or Swiss chard can be substituted for spinach.
Add diced potatoes for a heartier soup.
Stir in a splash of heavy cream for a richer broth.
Turkey sausage can be used for a lighter version.
Add crushed red pepper flakes for additional spice.
Store in the refrigerator for up to 4 days.
Freeze for up to 3 months in freezer-safe containers.
Add extra broth or water when reheating if the soup thickens.

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 5 g
Sodium: 980 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 8 g
Protein: 25 g
Cholesterol: 55 mg