Italian Sausage and White Bean Soup

There’s nothing like a steaming bowl of Italian Sausage White Bean Soup to warm you up from the inside out. This recipe has been my go-to for years—whether I’m feeding a crowd on game day or just craving something cozy on a chilly weeknight. The first time I made it, my husband went back for thirds, and now it’s practically a household legend. The rich, savory sausage, creamy white beans, and just the right amount of herbs make it feel like a hug in a bowl. Plus, it comes together in about 40 minutes, so it’s perfect for those nights when you want something hearty without a ton of fuss. Trust me, once you try it, this soup will earn a permanent spot in your rotation.

Why You’ll Love This Italian Sausage White Bean Soup

Oh, where do I even start? This soup is basically everything you could want in a meal—quick, filling, and packed with flavor. Here’s why it’s become my ultimate comfort food:

• One-pot wonder: From browning the sausage to wilting the greens, everything happens in one pot. Less cleanup? Yes, please!
• Protein powerhouse: Between the Italian sausage and white beans, each bowl keeps you full for hours.
• Weeknight hero: Ready in 40 minutes flat—faster than takeout, and way more satisfying.
• Flavor bomb: The garlic, herbs, and just a touch of tomato create this rich, savory broth that’s honestly addictive.

Seriously, this soup checks all the boxes. It’s the kind of meal that makes you wonder why you’d ever bother with complicated recipes.

Ingredients for Italian Sausage White Bean Soup

Here’s everything you’ll need to make this cozy, flavor-packed soup:

• 1 lb Italian sausage (I use beef or turkey sausage – both work great!)
• 1 tbsp olive oil (for that perfect sauté)
• 1 onion, diced (yellow or white – whatever’s in your pantry)
• 3 garlic cloves, minced (fresh is best here, trust me)
• 2 carrots, chopped (about 1/4-inch pieces)
• 2 celery stalks, chopped (same size as the carrots for even cooking)
• 4 cups chicken broth (or veggie broth if you prefer)
• 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
• 1 can (14.5 oz) diced tomatoes (don’t drain – that liquid is gold!)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp black pepper
• 2 cups fresh spinach, chopped (packed – it wilts down a lot)
• 1/4 cup chopped fresh parsley (for that bright finish)

Ingredient Notes & Substitutions

No Italian sausage? No problem! You can use beef bacon for smokiness or even ground beef with extra herbs. I always keep canned tomatoes on hand – they’re packed at peak ripeness and add such depth. Fire-roasted ones? Even better! For the broth, vegetable works just as well as chicken if that’s what you’ve got. And those white beans? You could totally soak dried ones overnight, but canned are my weeknight savior – just rinse ’em well to reduce that starchy liquid. The spinach can swap with kale too – just give it a few extra minutes to soften.

How to Make Italian Sausage White Bean Soup

Okay, let’s get cooking! This soup comes together so easily – just follow these simple steps:

1. Brown that sausage: Heat olive oil in your biggest pot over medium heat. Add the sausage (casings removed if needed) and break it up with a wooden spoon as it cooks. You want those beautiful browned bits – that’s where the flavor is! Should take about 5 minutes.
2. Sauté the aromatics: Toss in the onion, garlic, carrots, and celery. Stir everything together and let it cook until the veggies soften slightly, about 5 more minutes. Your kitchen should smell amazing by now!
3. Bring it all together: Pour in the broth, then add the beans, tomatoes, oregano, basil, and pepper. Give it a good stir, bring to a lively boil, then reduce heat to a gentle simmer. Let it bubble away for 20 minutes – this lets all those flavors get to know each other.
4. Finish with greens: Right before serving, stir in the spinach and parsley. They’ll wilt almost immediately – just another minute or two is perfect. Taste and add salt if needed (the sausage is salty already, so go easy!).

And that’s it! Ladle it into bowls while it’s piping hot. The spinach keeps its bright color and fresh taste when added last – one of my favorite little tricks.

Tips for the Best Italian Sausage White Bean Soup

Here are my tried-and-true secrets for soup perfection:

• If sausage sticks while browning, splash in a little broth to deglaze – those browned bits add incredible flavor!
• Too thick? Add broth or water a half-cup at a time until it’s just right.
• For extra zing, top with grated cheese, a drizzle of olive oil, or red pepper flakes.
• Leftovers taste even better next day – the flavors really meld as it sits.

Serving Suggestions

You have to serve this soup with something to soak up that glorious broth—I’m obsessed with crusty bread warmed in the oven (just 5 minutes at 350°F makes it perfect for dipping). A simple side salad with lemon vinaigrette balances the richness beautifully. For toppings, my family fights over who gets the last sprinkle of grated cheese or an extra pinch of red pepper flakes for heat. Fresh parsley on top makes it look fancy with zero effort!

Storage & Reheating

This soup practically gets better as it sits! Store leftovers in an airtight container in the fridge for 3-4 days – just give it a stir before reheating to redistribute all those delicious flavors. When you’re ready to eat again, warm it gently on the stove with a splash of broth to loosen it up. Freezing? No problem! Portion it into freezer-safe bags (laying them flat saves space) for up to 3 months. Thaw overnight in the fridge before reheating – it’ll taste just as good as the day you made it.

Italian Sausage White Bean Soup Nutrition

Now, I’m no nutritionist, but here’s the scoop on what’s in each hearty bowl: roughly 320 calories, with a whopping 18g of protein from that sausage and beans combo. You’re also getting about 6g of fiber per serving—not bad for something this comforting! Of course, these numbers can vary based on your exact ingredients (like that extra sprinkle of cheese you know you’ll add). But between the lean protein and all those veggies, this soup keeps you full without weighing you down. It’s hearty fuel in the tastiest way possible!

FAQs About Italian Sausage White Bean Soup

Can I use dried beans instead of canned?
Absolutely! Just soak 1 cup dried white beans overnight (or do a quick soak by boiling for 2 minutes, then resting for 1 hour). They’ll need about 45-60 minutes of simmering in the soup to become tender—add extra broth since they’ll absorb more liquid.

How can I adjust the spice level?
The sausage brings mild heat, but if you want more kick, add 1/4 tsp red pepper flakes with the herbs. Taste as you go—you can always stir in extra at the end too. For kids, sweet Italian sausage works perfectly.

What’s the best vegetarian swap for sausage?
Mushrooms are my go-to! Sauté 8 oz sliced creminis until golden for that meaty texture. Smoked paprika (1/2 tsp) adds depth. Or try plant-based sausage crumbles—just brown them like regular sausage. The beans still give plenty of protein!

Final Thoughts

If you’re looking for a soup that’s equal parts easy and delicious, this Italian Sausage White Bean Soup is your answer. I can’t wait for you to try it—let me know how it turns out! Nothing makes me happier than hearing when a recipe becomes someone else’s favorite too.

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