Warm, hearty, and full of classic Italian flavors, this Sausage White Bean Soup is the ultimate comfort food for cool evenings.
You might also enjoy my Tuscan White Bean Soup and Sausage Potato Soup.
Why you’ll love this soup recipe…
This Sausage White Bean Soup is an easy, satisfying meal that balances robust flavors with nourishing ingredients. It’s simple to make, reheats well, and can become a weeknight favorite.
- Bold, layered flavor: Italian sausage lends savory, slightly spicy notes that pair beautifully with creamy white beans and aromatic herbs. Pureeing part of the soup creates a silky texture without cream.
- Hearty and nutritious: Beans and sausage provide protein while carrots, celery, and greens add fiber and nutrients for a filling bowl.
- Make-ahead friendly: The soup stores and reheats well, making it ideal for meal prepping.
Table of Contents
- Why you’ll love this soup recipe…
- Recipe Ingredients
- How to Make Sausage White Bean Soup
- FAQs
- Recipe Tips
- Substitutions and Variations
- Make Ahead, Storage, and Reheating Instructions
- More Soup Recipes
- Serving Suggestions
- Sausage White Bean Soup Recipe
Recipe Ingredients
This one-pot recipe uses everyday pantry ingredients and comes together quickly.
- Italian sausage (pork, sweet or spicy) — adds savory depth.
- White beans (cannellini or Great Northern) — creamy and tender.
- Extra virgin olive oil — for sautéing and flavor.
- Onion and shallot — provide a sweet, aromatic base.
- Carrots and celery — classic mirepoix for balance and texture.
- Garlic — bright and aromatic.
- Dried rosemary, thyme, and oregano — Italian herb flavor.
- Bay leaves — add subtle complexity to the broth.
- Vegetable or chicken broth — the soup’s savory base.
- Fresh spinach or kale — stirred in at the end for color and nutrients.
- Salt, black pepper, and optional red pepper flakes — to taste.
- Grated Parmesan — optional finishing touch.
See the recipe card below for precise quantities.
How to Make Sausage White Bean Soup
This comforting soup comes together in a single pot and improves the next day. The method below gives a straightforward approach to a rich, textured soup.
1. Heat a large pot or Dutch oven over medium. Brown the sausage (removed from casings if necessary), breaking it into pieces. Cook 5–7 minutes until well browned. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Add olive oil if needed and sauté the onion, shallot, carrots, and celery until softened, about 5–7 minutes. Stir in garlic and the dried herbs; cook 1–2 minutes until fragrant.
3. Add the drained beans and broth. If you have a saved Parmesan rind, add it now for extra depth and remove it before serving. Bring to a gentle boil, then reduce heat and simmer 20–30 minutes to meld flavors.
4. For a creamy body without cream, carefully transfer about 2 cups of the soup (avoid bay leaves) to a blender and puree until smooth, or use an immersion blender. Return the blended portion to the pot and stir to combine.
5. Add the cooked sausage back to the pot and simmer 10 minutes to let the flavors marry.
6. Stir in the fresh spinach (or chopped kale) and cook 2–3 minutes until wilted. Remove bay leaves and discard.
7. Taste and adjust with salt, pepper, and red pepper flakes if desired. Serve hot with grated Parmesan and crusty bread.
FAQs
Cannellini or Great Northern beans are ideal for their creamy texture; navy beans are an acceptable substitute.
Yes. Brown the sausage first, then add all ingredients except the spinach to the slow cooker. Cook on low 6–8 hours or high 3–4 hours, adding the spinach in the last 15 minutes.
Blend a portion of the soup or mash some beans against the pot to thicken naturally without cream or thickeners.
My Pro Tip
Recipe Tips
- Brown the sausage well to build deep flavor.
- Blend for creaminess by pureeing 1–2 cups of the soup and stirring it back in.
- Use good broth—it makes a noticeable difference.
- Add greens last so they stay bright and tender.
- Adjust texture by blending more for smoothness or less for a chunkier soup.
- Finish simply with grated Parmesan and a drizzle of olive oil or a pinch of red pepper flakes.
Substitutions and Variations
- Sausage: Swap pork for turkey or chicken sausage, or use plant-based sausage for a vegetarian version.
- Beans: Try chickpeas for a different texture.
- Greens: Substitute kale, Swiss chard, or arugula.
- Broth: Use beef broth for a richer flavor or vegetable broth to keep it meat-free.
- Herbs: Italian seasoning can replace individual dried herbs.
Make Ahead, Storage, and Reheating Instructions
- Make ahead: Complete the soup, cool, and refrigerate in an airtight container.
- Store: Refrigerate up to 4 days or freeze up to 3 months.
- Reheat: Warm gently on the stovetop, adding a splash of broth if needed, or microwave until hot.
More Soup Recipes
Looking for other soups? Try these:
Tuscan White Bean Soup
Pasta e Fagioli (Traditional Italian Recipe)
Classic Italian Style Lentils
Easy Italian Sausage Soup (with Spinach)
Serving Suggestions
Serve the soup with a simple side salad, crusty bread, or focaccia for a complete meal.
Pear Gorgonzola Salad
Italian Bread (No-Knead)
No-Knead Focaccia
Italian Orange Fennel Salad
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Sausage White Bean Soup Recipe
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Ingredients
- 1 pound Italian sausage, casings removed
- 2 15-ounce cans white beans, (cannellini or Great Northern), drained and rinsed
- 3 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 small shallot, chopped
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
- 6 cups vegetable or chicken broth
- 2 cups fresh spinach, or kale, chopped
- Salt and black pepper to taste
- Red pepper flakes for serving (optional)
- Freshly grated Parmigiano-Reggiano or Parmesan (optional for serving)
Instructions
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Cook the Sausage: Heat a large pot or Dutch oven over medium. Add the sausage (casings removed), breaking it into chunks. Cook 5–7 minutes until browned. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
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Sauté the Aromatics and Vegetables: In the same pot, add olive oil if needed. Sauté onion, shallot, carrots, and celery until soft, about 5–7 minutes. Add garlic, rosemary, thyme, oregano, and bay leaves and cook 1–2 minutes until fragrant.
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Simmer the Soup Base: Pour in broth and add the beans. Bring to a gentle boil, then reduce heat and simmer 20–30 minutes. Add a Parmesan rind if available for extra flavor and discard before serving.
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Blend a Portion: Transfer about 2 cups of soup (avoid bay leaves) to a blender and process until smooth. Return to the pot to create a creamy base while keeping some whole beans and vegetables for texture.
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Add the Sausage: Return the cooked sausage to the pot and simmer 10 minutes to meld flavors.
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Add the Greens: Stir in spinach or kale and cook 2–3 minutes until wilted. Remove and discard bay leaves.
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Season and Serve: Adjust salt and pepper to taste, add red pepper flakes if desired, and serve with grated Parmesan and crusty bread.
Notes
Nutrition
Nutrition information is an approximation.