When the weather turns chilly, there’s nothing quite like a steaming bowl of Sausage and White Bean Soup to warm you up. This hearty, rustic soup combines the rich flavors of Italian sausage with creamy white beans and fresh vegetables, creating a satisfying meal that’s both nourishing and delicious. I love making this soup because it’s incredibly simple yet delivers restaurant-quality results, making it perfect for both weeknight dinners and casual entertaining.
Ingredients
- 1 pound Italian sausage (sweet or spicy, casings removed)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up with a wooden spoon as it cooks until browned (about 5-7 minutes).
- Add onions, carrots, and celery to the pot. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in garlic and Italian seasoning, cooking until fragrant (about 1 minute).
- Pour in the chicken broth and add the beans. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
- Add spinach and cook until just wilted, about 2 minutes.
- Season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 bowls
Recipe Notes
For best results, keep these helpful tips in mind:
- Don’t skip rinsing the beans – this removes excess sodium and prevents the soup from becoming too salty.
- Use any type of leafy greens instead of spinach – kale or Swiss chard work great.
- To make the soup creamier, mash some of the beans against the side of the pot while cooking.
- This soup tastes even better the next day, making it perfect for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a thinner soup, add more broth; for a thicker version, let it simmer longer.
This Sausage and White Bean Soup freezes beautifully, so don’t hesitate to make a double batch. Just portion it into freezer-safe containers and store for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop.
Sausage and White Bean Soup
Ingredients
- 1 pound Italian sausage sweet or spicy, casings removed
- 2 cans 15 oz each cannellini beans, drained and rinsed
- 1 large onion diced
- 3 carrots sliced
- 3 celery stalks chopped
- 4 garlic cloves minced
- 6 cups chicken broth
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up with a wooden spoon as it cooks until browned (about 5-7 minutes).
- Add onions, carrots, and celery to the pot. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in garlic and Italian seasoning, cooking until fragrant (about 1 minute).
- Pour in the chicken broth and add the beans. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
- Add spinach and cook until just wilted, about 2 minutes.
- Season with salt and pepper to taste.
