Sausage White Bean Soup Recipe (Easy)
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This Sausage White Bean Soup Recipe (Easy) combines Italian sausage, creamy white beans, tender vegetables, herbs, and fresh spinach for a hearty soup with plenty of flavor in every spoonful. A portion of the soup is blended and stirred back into the pot, giving the broth a naturally creamy texture while keeping the beans, vegetables, and sausage intact.
Pair with Italian Bread and a Shaved Brussels Sprouts Salad.
Quick Look: Sausage White Bean Soup Recipe (Easy)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Dietary Info: Gluten-free; dairy-free without the optional Parmesan
- Method: One-pot stovetop soup + partial blending
- Technique: Brown the sausage, build the vegetable and herb base, simmer with beans and broth, then blend part of the soup.
- Flavor/Texture: Savory, herby, hearty, creamy, chunky
A Soup That Feels Like Home
I love having recipes like this in my collection that I can make without needing a special occasion or a long list of ingredients. Itโs the kind of soup Iโm happy to make a big pot of and have leftovers for the next day. I also love that itโs easy to change up with the sausage or greens I have on hand, which makes it a recipe I know Iโll keep coming back to.
With its irresistible aroma, rich texture, and heartwarming taste, this easy recipe will become one of your favorite soups! Try my Italian Sausage Soup or Italian Pasta and Bean Soup next time.
Made With Amore,
โMade this last night, it is going into my rotation, itโs excellent!โ
โ Catherine
Table of Contents
Simple Ingredients
This sausage and white bean soup uses everyday ingredients to build layers of savory flavor.
- Italian Sausage: Adds savory flavor and richness to the soup.
- White Beans: Cannellini or Great Northern beans become tender and creamy as they simmer in the broth.
- Aromatics and Vegetables: Onion, shallot, carrots, celery, and garlic create the flavorful base of the soup.
- Fresh Greens: Spinach or kale adds color and a fresh finish toward the end of cooking.
- Broth and Herbs: Chicken Broth, rosemary, thyme, oregano, and bay leaves build the savory, herb-filled soup base.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Sausage: Use turkey or chicken sausage, plant-based sausage, sweet or spicy Homemade Italian Sausage, or regular pork sausage.
- Beans: Swap white beans for chickpeas or kidney beans for a different texture. Try my 15 Bean Soup!
- Greens: Replace spinach with kale, Swiss chard, or arugula.
- Broth: Use beef broth for a richer flavor or vegetable broth to keep it vegetarian.
- Herbs: Use Homemade Italian Seasoning instead of the individual dried herbs.
How to Make Sausage White Bean Soup
This one-pot soup is like a hug that keeps on giving. Itโs even better the next day! Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Heat a large pot or Dutch oven over medium heat. Add the sausage (casing removed), breaking it into chunks as it cooks. Cook until browned and fully cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- In the same pot, add the olive oil. Stir in the onion, shallot, carrots, and celery, and sautรฉ over medium heat until the vegetables are soft, about 5-7 minutes. Add the garlic, rosemary, thyme, oregano, and bay leaves, stirring to combine. Cook for 1-2 minutes, until fragrant.
- Pour in the broth and bring to a gentle boil. Add the beans and reduce the heat to low, cover, and let simmer for 20-30 minutes to allow the flavors to meld.
- If you have a parmesan rind that you saved, you can add it now to add flavor and discard it before serving!
- Carefully transfer 2 cups of the soup to aย blender (careful not to get the bay leaf). Blend until smooth and creamy.ย .
- Pour the blended soup back into the pot with the remaining soup. Stir to combine, creating a creamy base while maintaining some texture from the whole beans and vegetables
- Add the cooked sausage back to the pot, let simmer for 10 minutes, and allow flavors to meld. Stir in the fresh spinach (or kale) and cook for 2-3 minutes until wilted. Remove the bay leaves and discard.
- Taste the soup and adjust with salt and black pepper as needed. Add red pepper flakes for a bit of heat if desired. Serve hot with grated Parmesan cheese on top.
White Bean and Sausage Soup FAQs
Cannellini beans or Great Northern beans work best for their creamy texture, but navy beans are a good alternative.
Yes! Brown the sausage first, then add all ingredients (except spinach) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the spinach in the last 15 minutes.
Blend a portion of the soup or mash some beans with the back of a spoon to create a creamy texture without additional ingredients. This thickens the soup without adding heavy cream, flour, butter, or cornstarch.
Keep in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, warm on the stovetop over medium heat, add a splash of broth if needed, or microwave in a covered bowl until hot.
Serving Suggestions
I love serving this sausage and white bean soup with something fresh and a little crusty alongside it. Try it with a Pear Gorgonzola Salad or Fennel and Orange Salad (Italian Style). A little Crusty Bread or No Knead Italian Focaccia Bread is especially nice for dipping into the broth.
My Pro Tips
Recipe Tips
- Brown the sausage well before removing it from the pot to build flavor in the base of the soup.
- Keep the bay leaves out of the blender when blending the portion of soup.
- Blend exactly 2 cups of the soup as directed in the recipe to create the creamy base while keeping plenty of texture.
- Add the greens at the end so the spinach or kale only cooks until wilted.
- Save a Parmesan rind if you have one and add it while the beans and broth simmer for extra flavor.
More Soup Recipes
๐ MADE THIS RECIPE AND LOVED IT? ๐ Please leave a โญ๏ธSTAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Sausage White Bean Soup Recipe
Ingredientsย
- 1 pound Italian sausage, casings removed
- 2 15-ounce cans white beans, (cannellini beans or great Northern beans), 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
- ยฝ 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
- Freshly grated parmigiano or parmesan cheese, optional for serving
Instructionsย
- Cook the Sausage: Heat a large pot or Dutch oven over medium heat. Add the sausage (casing removed), breaking it into chunks as it cooks. Cook until browned and fully cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sautรฉ the Aromatics and Vegetables: In the same pot, add the olive oil. Stir in the onion, shallot, carrots, and celery, and sautรฉ over medium heat until the vegetables are soft, about 5-7 minutes. Add the garlic, rosemary, thyme, oregano, and bay leaves, stirring to combine. Cook for 1-2 minutes, until fragrant.
- Simmer the Soup Base: Pour in the vegetable or chicken broth and bring to a gentle boil. Add the beans and reduce the heat to low, cover, and let simmer for 20-30ย minutes to allow the flavors to meld. Italian tip: If you have a parmesan rind that you saved, you can add it now to add flavor and discard it before serving!
- Blend a Portion of the Soup:ย Carefully transfer 2 cups of the soup to aย blender (careful not to get the bay leaf). Blend until smooth and creamy.ย Pour the blended soup back into the pot with the remaining soup. Stir to combine, creating a creamy base while maintaining some texture from the whole beans and vegetables.
- Add the Sausage: Add the cooked sausage back to the pot, let simmer for 10 minutes, and allow flavors to meld.
- Add the Greens: Stir in the fresh spinach (or kale) and cook for 2-3 minutes until wilted. Remove the bay leaves and discard.
- Season and Serve: Taste the soup and adjust with salt and black pepper as needed. Add red pepper flakes for a bit of heat if desired. Serve hot with grated Parmesan cheese on top and crusty bread on the side, if preferred.
Notes
- Pair with Italian Bread and a Shaved Brussels Sprouts Salad.
- Brown the sausage well before removing it from the pot to build flavor in the base of the soup.
- Keep the bay leaves out of the blender when blending the portion of soup.
- Blend exactly 2 cups of the soup as directed in the recipe to create the creamy base while keeping plenty of texture.
- Add the greens at the end so the spinach or kale only cooks until wilted.
- Save a Parmesan rind if you have one and add it while the beans and broth simmer for extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect blend of flavors ~ easy to follow recipe instructions. Great way to kick off soup season.
I used kale & always the Parmesan rind.
Added extra can of cannellini beans as well.
I love this! โค๏ธ Kale, extra cannellini beans, and always the Parmesan rind! That’s exactly how I love to build flavor in a good Italian soup. I’m so happy you enjoyed it and found the instructions easy to follow. Thank you for sharing! Next time, serve it with my Easy No-Knead Italian Bread. It’s perfect for soaking up every last drop of that delicious broth! ๐ฅฐ
Where did you find those stone wear soup bowls with the handle? Ty. Soup recipe looks great!
Enjoy the soup! The bowls are from Anthropology ๐
Can you substitute garbanzo beans? I know theyโre not as creamy but thatโs all I have on hand
Yes! That will work great!
Made this last night, it is going into my rotation, it’s excellent! I did use fresh rosemary and thyme and added 1/4 tsp red pepper flakes with the herbs but other than that no changes. Also used kale because it’ll hold up better for leftovers, cannot wait! Looking forward to trying your other recipes, they all look fantastic.
Yes, the kale works great with this soup! Here’s to many more yummy recipes!
This is so delicious! Iโm eating it right now. I added kale because it was on sale. Iโll add fresh rosemary next time. Might have this for breakfast!
Thank you!
I love that you might have for breakfast! I can’t think of a healthier way to start the day. Enjoy.
Greasy soup. Discovered this winter and have made 2x . Definitely fatty though so I drink sausage
This soup was fantastic ! Hubby loved it too. Donโt forget the Parmesan rind!
Yes! SO HAPPY YOU LOVED IT.
Delicious soup!
So glad you loved this one! Many more soup recipes for you as well. All the best!
Wow, wow, wow!! The flavor bomb that this soup is! It is amazing! Now, I will admit, I forgot to buy chicken stock, but I had jarred soup base at the ready. Also, I probably should have read the broth instructions and not the stock, which added more intensity to the soup! Either way, so flavorful! I did add some hot water to my cup of soup just to see if that would balance some of the flavor, and it did. Since I made this before work, I couldn’t resist and brought it the the office and yes, had it for breakfast! I only forgot to add the parmesan. I won’t when I get home! I had to share this with my coworker and she plans on making it this weekend! My family does not usually eat soup, but I will have them try it anyway because I feel this will be one that they will actually have! And if they don’t eat much, that’s ok too! I will freeze what’s left and have it at the ready!
Yay! SO happy you loved! It is an easy and yummy recipe.
Hi mom and I enjoy chicken sausage… No casing.
Can I Use that?
I wish you had something I could put together in 15:min?
Mom needs to eat ASAP
Yes, you can use that! Enjoy.
All her recipes are great! I look forward to making more! Also they are not complicated!
Yes, they are simple with wholesome ingredients. Enjoy!