Sausage White Bean Soup Recipe

bowl of hot soup in a white soup mug with cheese on top.

5 from 6 votes

Sausage White Bean Soup Recipe

Cozy up with this hearty Itlaian Sausage White Bean Soup! Packed with savory sausage, tender beans, fresh spinach, and fragrant herbs, it's the ultimate comfort food perfect for any chilly evening.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Soup

Cuisine: American

Keyword: sausage soup, white bean sausage soup

Servings: -6 servings

Author: Elena Davis

Ingredients

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
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
Freshly grated parmigiano or parmesan cheese optional for serving

Instructions

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.
Sauté the Aromatics and Vegetables: In the same pot, add the olive oil. Stir in the onion, shallot, carrots, and celery, and sauté 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 20-30 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: Carefully transfer 2 cups of the soup to a blender (careful not to get the bay leaf). Blend until smooth and creamy. 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

Slow Cooker Instrcutions: Brown the sausage first, then add all ingredients (except spinach) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the spinach in the last 15 minutes.

Nutrition