Italian Sausage White Bean Soup

Italian Sausage White Bean Soup is a warm, hearty, and soul-satisfying dish that’s perfect for chilly days or when I need something comforting but easy to make. It’s packed with savory Italian sausage, creamy white beans, tender vegetables, and herbs—all simmered together in a rich, flavorful broth. This one-pot meal is rustic, filling, and exactly what I reach for when I want a cozy bowl of goodness.

Why You’ll Love This Recipe

I love this soup because it’s both simple and deeply flavorful. The sausage adds richness and spice, while the white beans bring a creamy texture that makes it feel hearty without being too heavy. It’s budget-friendly, ready in about 30 minutes, and perfect for leftovers. Whether I serve it with crusty bread or a sprinkle of parmesan, it always feels like a warm hug in a bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Italian sausage (mild or spicy, casings removed)
• Onion, diced
• Garlic, minced
• Carrots, chopped
• Celery, chopped
• White beans (cannellini or great northern, drained and rinsed)
• Chicken broth
• Crushed tomatoes or diced tomatoes (optional, for a tomato-based broth)
• Fresh or dried rosemary and thyme
• Bay leaf
• Olive oil
• Salt and black pepper
• Fresh spinach or kale (optional, for greens)
• Grated parmesan (for serving)
• Crusty bread (optional, for dipping)

Directions

1. I heat a drizzle of olive oil in a large soup pot over medium heat.
2. I add the Italian sausage and break it up with a spoon as it browns, cooking until fully done. I remove it from the pot and set it aside.
3. In the same pot, I sauté the onions, carrots, and celery for about 5 minutes until softened.
4. I stir in the garlic and cook for another 30 seconds until fragrant.
5. I return the sausage to the pot, then add the beans, chicken broth, herbs, and bay leaf.
6. If I’m using tomatoes, I stir them in now. I bring the soup to a simmer and let it cook for about 20–25 minutes so the flavors meld.
7. Toward the end, I stir in a handful of spinach or kale and let it wilt.
8. I season with salt and pepper to taste, remove the bay leaf, and serve hot with parmesan and crusty bread.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: Around 35 minutes

Variations

• I’ve used turkey or chicken sausage for a lighter version.
• Sometimes I blend a cup of the beans and stir it back into the soup for a creamier texture.
• I swap the tomatoes for extra broth when I want a more traditional, non-tomato broth.
• A pinch of red pepper flakes gives it a little heat.
• I occasionally add small pasta like ditalini or orzo for an extra-filling meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave. The flavors get even better the next day. This soup also freezes well—just cool it completely and freeze in portions for up to 2 months. I thaw overnight and reheat before serving.

FAQs

Can I make this soup vegetarian?

Yes, I’ve made a meatless version by skipping the sausage and using extra beans and vegetable broth. I add smoked paprika or fennel seeds for flavor.

What type of white beans should I use?

Cannellini or great northern beans work best—they’re creamy but hold their shape in the soup.

Can I use pre-cooked sausage?

Absolutely. I slice or crumble it and add it after the veggies are sautéed, just to heat through.

Does this soup freeze well?

Yes, it freezes beautifully. I let it cool completely, store it in freezer-safe containers, and thaw overnight before reheating.

What should I serve with this soup?

I love it with crusty bread, garlic toast, or a simple green salad. A sprinkle of parmesan or drizzle of olive oil on top makes it extra special.

Conclusion

Italian Sausage White Bean Soup is everything I want in a comforting meal—warm, filling, and full of flavor. I love how easily it comes together with pantry staples, and how customizable it is depending on what I have on hand. Whether I’m making it for a quick weeknight dinner or meal-prepping for the week, this soup never disappoints.

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