Italian Sausage White Bean Soup

Looking for a comforting and hearty meal? Try this Italian Sausage White Bean Soup! With savory Italian sausage, crispy bacon, and creamy cannellini beans, this soup is perfect for chilly evenings. Infused with garlic, rosemary, and fresh spinach, it’s a quick and nourishing option for weeknight dinners. Ready in under an hour, this flavorful soup will become a go-to favorite.

Why You’ll Love It

This hearty Italian Sausage White Bean Soup is packed with bold, savory flavors. The combination of sausage, bacon, creamy cannellini beans, and fresh spinach creates a rich and satisfying meal perfect for any season. It’s easy to make, incredibly filling, and ideal for weeknight dinners or meal prepping for the week.

What You’ll Need

• Italian sausage (mild or spicy)
• Bacon strips
• Onion
• Garlic cloves
• Cannellini beans
• Chicken broth
• Italian seasoning
• Dried rosemary
• Carrots
• Fresh baby spinach
• Salt and pepper

How to Make Sausage White Bean Soup

1. In a large soup pot, cook sausage and bacon until browned and crispy. Transfer to a plate, leaving some of the fat in the pot.
2. Sauté the onion in the pot until softened, then add garlic and cook briefly.
3. Stir in the drained beans, chicken broth, Italian seasoning, and rosemary, scraping up any browned bits from the bottom of the pot.
4. Purée part of the soup with an immersion blender (or mash some beans for a rustic texture), then return the sausage, bacon, and carrots to the pot.
5. Simmer until the carrots are tender and the soup thickens. Stir in fresh spinach and let it wilt. Season with salt and pepper, then serve.

Substitutions and Variations

• Beans: Substitute cannellini beans with navy beans or Great Northern beans.
• Sausage: Use turkey sausage or chicken sausage for a leaner option.
• Spinach: Swap spinach for kale or Swiss chard for a different green.
• Broth: Replace chicken broth with vegetable broth to make it vegetarian (skip the sausage and bacon).

What to Serve with Sausage White Bean Soup

Serve this soup with crusty bread or garlic bread for dipping. A fresh side salad with a light vinaigrette pairs well, balancing the richness of the soup. For drinks, a glass of white wine or a light beer complements the flavors.

Leftovers and Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding extra broth if needed to thin the soup. You can also freeze this soup for up to 3 months, though the texture of the beans may change slightly after freezing.

Italian Sausage White Bean Soup

Recipe by 50KrecipesCourse: SoupsCuisine: American

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Ingredients

• 1 pound Italian sausage (see notes)

• 4 strips bacon

• 1/2 medium onion, chopped

• 3 cloves garlic, minced

• 4 (14-ounce) cans cannellini beans, drained

• 4 cups chicken broth

• 1/4 teaspoon Italian seasoning

• 1/4 teaspoon dried rosemary

• 2 small carrots, peeled and finely chopped

• 2 cups fresh baby spinach, packed

• Salt and pepper, to taste

Directions

• In a large soup pot, cook the sausage and bacon over medium-high heat until they become crispy and the fat is rendered, about 15 minutes. While they cook, prepare the remaining ingredients.
• Once browned, transfer the sausage and bacon to a plate, leaving about 2 tablespoons of fat in the pot. (For added flavor, you can skip draining the excess fat, but feel free to remove any if desired.)
• Add the chopped onion to the pot and sauté for 3-5 minutes until softened and slightly browned. Stir in the minced garlic and cook for 30 seconds until fragrant.
• Add the drained cannellini beans, chicken broth, Italian seasoning, and rosemary. Stir well, scraping up any flavorful browned bits from the bottom of the pot.
• Remove the pot from heat. Use an immersion blender to purée the soup until smooth, leaving some beans whole for texture. If you prefer a rustic soup, mash the beans with a fork or potato masher instead. The soup will thicken as it simmers, so adjust to your preferred texture at this stage.
• Return the sausage, bacon, and chopped carrots to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, partially covered, until the carrots are tender and the soup thickens.
• Stir in the fresh spinach and let it wilt for a minute or two. Taste and adjust seasoning with salt and pepper as needed. Serve hot.

Notes

• For the sausage, aim for around 1 pound. If using whole sausages, remove the meat from the casings.
  Use low-sodium chicken broth if you’re sensitive to salt, as the bacon and sausage can already contribute plenty of salt to the dish.
  Instant Pot Method: Follow the same sauté steps using the “Sauté” function. After blending the beans, cook on high pressure for 8 minutes. Release pressure, stir in the spinach, and add more broth if needed to adjust the consistency.