There’s something truly special about an Italian Sausage and White Bean Soup Recipe that checks all the right boxes – hearty, flavorful, and simple to make. Just the other week, I tried this Italian Sausage and White Bean Soup for dinner, and I have to say, it was a game-changer. The smoky flavor from the bacon, the richness of the Italian sausage, and the creamy texture of the cannellini beans came together in the most delicious way.
It’s one of those dishes that warms you up from the inside out, making it perfect for chilly nights or when you’re craving some serious comfort food. I layered in fresh spinach and rosemary for a burst of freshness, and the result? Absolutely irresistible. It’s no wonder this has become a go-to recipe in my home. Whether you’re feeding a family or meal-prepping for the week, this soup will hit the spot!
Why You’ll Love This Recipe?
Discover why this recipe will become a favorite in your kitchen:
Easy and Efficient
This recipe uses straightforward ingredients that you likely already have in your pantry. It’s quick to prep and simple to cook, even on busy days.
Bursting with Flavor
From the spiced sausage to the fragrant rosemary and garlic, every bite of this soup is packed with layers of amazing flavor.
Versatile and Customizable
Whether you want to swap in kale for spinach, add a splash of cream, or adjust the spice levels, the recipe can easily adapt to your preferences.
Perfect for Any Season
While it’s ideal as a warming winter dish, it’s light enough to enjoy throughout the year.
Great for Leftovers
The flavors deepen as it sits, making it even better the next day. Plus, it freezes beautifully!
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Ingredients
- Italian sausage
- Bacon
- Onion
- Garlic
- White beans (cannellini)
- Chicken broth
- Italian seasoning
- Rosemary
- Carrots
- Fresh baby spinach
Variations
- Make It Creamy
Add a splash of heavy cream or coconut cream for an extra luxurious texture. - Swap the Greens
Not a fan of spinach? Use kale, Swiss chard, or even arugula for a different twist. - Add Veggies
Toss in diced potatoes, zucchini, or mushrooms to bulk up the soup even more. - Kick Up the Heat
Use hot Italian sausage or add a sprinkle of red pepper flakes for a spicy version.
Equipment You’ll Need
- Large Soup Pot – To cook the sausage and simmer the soup.
- Kitchen Shears – For easily cutting bacon into pieces.
- Immersion Blender – For pureeing the broth to your desired consistency.
- Ladle – For serving the soup.
How to Make Italian Sausage and White Bean Soup?
Follow these steps to make a hearty and flavorful Italian Sausage and White Bean Soup! 🍲
Cook the Sausage and Bacon 🌟
Start by adding sausage and bacon to a large soup pot. Sauté them over medium heat until the fat has rendered, and the meat has turned golden and crispy. Remove the meat from the pot, leaving a couple of tablespoons of fat for flavor.
Sauté the Aromatics 🧄
Next, add chopped onion to the pot and cook until softened. Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to release its aroma.
Build the Base 🥣
Add your canned white beans, chicken broth, Italian seasoning, and rosemary to the pot. Stir well, scraping up any flavorful bits stuck to the bottom. Remove the pot from the heat and puree the mixture using an immersion blender. Leave some beans whole for a chunkier texture, or blend it entirely smooth if you prefer.
Combine and Simmer 🥕
Return the cooked sausage and bacon to the pot, along with chopped carrots. Bring the soup to a gentle boil, then reduce the heat and cover the pot with the lid slightly ajar. Simmer for 15-20 minutes, allowing the flavors to meld and the carrots to soften.
Finish with Spinach 🌿
Stir in fresh spinach, letting it wilt for a couple of minutes. Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy! 👌
Tips for Making the Recipe
- Don’t Rush the Sausage and Bacon
Take your time rendering the fat; it’s the foundation for the soup’s bold flavor. - Use Good Quality Beans
Cannellini beans work best here due to their creamy and buttery texture. - Control the Consistency
Blend the soup to your liking. For a creamy base, puree more; for a chunkier texture, leave it rustic. - Taste as You Go
Always adjust seasoning while cooking, especially after adding broth or spinach.
How to Serve Italian Sausage and White Bean Soup?
Serve this soup with a slice of warm, crusty bread or cheesy garlic bread for dipping. You could also try pairing it with a bright, tangy salad on the side. For an extra touch of elegance, garnish with fresh rosemary sprigs or a sprinkle of grated Parmesan.
To impress your guests, serve it in individual bowls with a drizzle of high-quality olive oil or a dollop of sour cream on top. It’s a hearty dish that looks as good as it tastes!
Nutritional Information
Approximate nutritional details per serving are as follows:
- Calories: 715
- Protein: 40g
- Carbohydrates: 71g
- Fat: 31g
Make Ahead and Storage
This soup is an excellent candidate for meal prep. Cook it a day ahead to enhance its flavor, as the spices and herbs meld beautifully overnight.
Store any leftovers in an airtight container in the refrigerator for 3-4 days. When reheating, add a splash of broth or water to loosen the soup if it thickens too much. For longer storage, freeze the soup for up to 3 months, but wait to add the spinach until just before reheating for the best texture.
Whether it’s a quick weeknight dinner or a make-ahead meal for busy days, this Italian Sausage and White Bean Soup hits the spot every time. It’s comforting, satisfying, and downright delicious. Prepare a batch today – I promise, it’ll soon become one of your favorites!
For a visual guide, watch the full recipe video here:
Italian Sausage and White Bean Soup Recipe
Ingredients
- 1 pound Italian sausage see note
- 4 strips bacon
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 4 cans 14 ounces each white beans (cannellini), drained
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried rosemary
- 2 small carrots peeled and finely chopped
- 2 cups packed fresh baby spinach
- Salt and pepper to taste
Instructions
- In a large soup pot, cook the sausage and bacon over medium-high heat until crispy and the fat is rendered, about 15 minutes. While they cook, prep the other ingredients.
- Transfer the sausage and bacon to a plate, leaving about 2 tablespoons of fat in the pot. Remove any excess if needed.
- Add the chopped onion and sauté for 3-5 minutes until softened and lightly browned. Stir in the garlic and cook for another 30 seconds.
- Add the beans, chicken broth, Italian seasoning, and rosemary. Stir well, scraping up any browned bits from the bottom of the pot.
- Remove the pot from heat and use an immersion blender to partially purée the soup, leaving some beans whole for texture. If using a regular blender, purée a small portion or mash some beans with a fork.
- Return the sausage and bacon to the pot, then add the chopped carrots. Bring the soup to a boil, then cover partially and reduce to a simmer. Cook for 15-20 minutes until the carrots are tender and the soup thickens.
- Stir in the spinach and let it wilt for a minute or two. Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
- Use around 1 pound of sausage, either ground or removed from casings. Exact weight isn’t crucial.
- Opt for low-sodium chicken broth if you’re sensitive to salt, as bacon and sausage add plenty.
- For the Instant Pot, sauté as instructed, blend the beans, pressure cook for 8 minutes, then stir in spinach.
- Add extra broth if the soup needs thinning after cooking.
