Italian Sausage and White Bean Soup Recipe
This hearty sausage and white bean soup combines crispy bacon, savory Italian sausage, and creamy blended beans for a rich, comforting texture. Fresh spinach and carrots add a nutritious touch, while herbs enhance the depth of flavor. Perfect for a cozy, satisfying meal!
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.