Italian Sausage White Bean Soup Recipe

Italian Sausage White Bean Soup combines hearty Italian sausage, crispy bacon, and creamy white beans in a flavorful broth, making it a comforting and satisfying dish. The addition of aromatic herbs, vegetables like carrots and spinach, and a rich chicken broth enhances its robust flavors.

This soup is perfect for chilly evenings, offering a blend of savory ingredients that come together beautifully with each spoonful. Whether enjoyed as a comforting meal on its own or paired with crusty bread or a side salad, this soup is sure to warm both heart and soul.

Italian Sausage White Bean Soup

Ingredients:

1 pound Italian sausage see note

4 strips bacon

1/2 medium onion chopped

3 cloves garlic minced

4 (14 ounce) cans white beans (cannellini) drained

4 cups chicken broth

1/4 teaspoon Italian seasoning

1/4 teaspoon dried rosemary

2 small carrots peeled & chopped small

2 cups (packed) fresh baby spinach

Salt & pepper to taste

Instructions:

Add the sausage meat to a large soup pot, along with the bacon (I cut it up using kitchen shears).

Cook over medium-high heat until the sausage and bacon are somewhat crispy/the fat has been rendered out (this can take upwards of 15 minutes). Meanwhile, prep the other ingredients.

Transfer the sausage and bacon to a plate (I don’t line it with paper towel because the extra fat adds more flavor, but you can if you want). Leave about 2 tablespoons of fat in the pot (spoon any excess out).

Add the onion to the pot and sauté it for 3-5 minutes or until it’s softened and starting to lightly brown.

Stir in the garlic and cook for 30 seconds.

Add the beans, chicken broth, Italian seasoning, and rosemary. Give it a good stir and scrape up any brown bits off the bottom of the pot.

Take the pot off the stove. Using an immersion/stick blender, purée the soup. I like to leave some beans whole. The soup will thicken a bit more as it cooks, but the thickness/texture will be similar to what it is after you do this part, so keep that in mind. If you don’t have a stick blender, transfer a ladle or two of beans to a regular blender, or use a potato masher or fork for a more rustic texture.

Return the sausage and bacon to the pot and add in the chopped carrots as well. Place the pot over high heat. Once the soup starts to boil, cover the pot with the lid slightly ajar and reduce the heat so it’s simmering. Cook for 15-20 minutes or until the carrots have softened and the soup has thickened up a bit more.

Stir in the spinach and let it wilt for a minute or two. Taste and season with salt & pepper as needed. Serve immediately.

Notes:

Flavorful Base: The combination of Italian sausage and bacon creates a rich, savory base for the soup, enhanced by the caramelized onions and garlic, which add depth of flavor.

Creamy Texture: Pureeing a portion of the soup with an immersion blender helps thicken the broth while leaving some whole beans intact for texture. This step contributes to a creamy consistency without the need for heavy cream.

Nutrient-Rich Ingredients: Cannellini beans provide fiber and protein, while carrots and spinach offer vitamins and minerals, making the soup both hearty and nutritious.

Adjustable Seasoning: Italian seasoning and dried rosemary bring traditional Italian flavors, easily adjustable to personal taste preferences by varying the amount of salt and pepper added at the end.

Versatile Serving: Serve this soup as a comforting main course, accompanied by crusty bread or a side salad, or as a starter to a larger Italian-inspired meal.

Make-Ahead Friendly: This soup reheats well, making it suitable for meal prep or enjoying leftovers for lunch the next day.

Customization: Feel free to customize by adding other vegetables or adjusting the spiciness with crushed red pepper flakes for an extra kick.

Balanced Ingredients: The combination of protein from sausage and beans, along with vegetables and broth, creates a well-rounded meal in one bowl.

Cooking Tips: Ensure to simmer the soup with the lid slightly ajar to allow flavors to meld without reducing too much liquid, maintaining a hearty consistency.

Finishing Touch: The addition of fresh spinach at the end adds a pop of color and freshness while maintaining its nutritional value.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of sausage?

Yes, you can use any type of Italian sausage you prefer.

Sweet, mild, or spicy sausage will work well depending on your taste.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors meld together.

Store it in the refrigerator and reheat gently on the stove or in the microwave.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring to airtight containers or freezer bags.

It will keep well in the freezer for up to 3 months.

What can I use instead of cannellini beans?

If you don’t have cannellini beans, you can use navy beans, great northern beans, or even chickpeas as substitutes.

I don’t have fresh spinach.

Can I use frozen spinach?

Yes, you can use frozen spinach.

Thaw and drain it well before adding it to the soup.

How can I adjust the thickness of the soup?

If you prefer a thicker soup, you can mash more of the beans with a potato masher or blend more of the soup with an immersion blender.

Conversely, if it’s too thick, you can add a bit more chicken broth.

Can I omit the bacon?

Yes, you can omit the bacon if you prefer.

The sausage will still provide plenty of flavor.

Is there a vegetarian version of this soup?

Yes, you can make a vegetarian version by omitting the sausage and bacon.

Use vegetable broth instead of chicken broth and add extra vegetables or vegetarian sausage substitutes if desired.

What should I serve with this soup?

This soup pairs well with crusty bread, garlic bread, or a side salad.

A sprinkle of grated Parmesan cheese on top is also delicious.

How long will leftovers last in the refrigerator?

Leftovers can be stored in the refrigerator for up to 4-5 days in a sealed container.