One Pot Italian Sausage White Bean Soup

This One Pot Italian Sausage White Bean Soup is the kind of dish that wraps you in warmth with every spoonful.

Spicy Italian sausage infuses the broth with bold, savory richness, while tender cannellini beans add creaminess and body. Fresh spinach and carrots bring color and balance, and a touch of cream ties it all together in silky comfort.

Hearty yet wholesome, rustic yet refined, this soup is perfect for chilly evenings, family gatherings, or any time you crave a nourishing bowl of comfort made with simple ingredients and just one pot.

Why People Will Love One Pot Italian Sausage White Bean Soup:

One-pot simplicity – Everything comes together in a single pot, making cooking and cleanup effortless while still delivering rich, layered flavors.

Balanced comfort – Spicy sausage brings boldness, beans add creaminess, vegetables provide freshness, and cream ties it all together into a harmonious bowl.

Nutritious yet indulgent – Protein from sausage and beans, vitamins from spinach and carrots, and just enough cream for luxury without heaviness.

Rustic Italian character – Fresh thyme, Italian seasoning, and red pepper flakes create a soul-warming flavor profile that feels both homestyle and elevated.

Perfect for any season – Light enough for spring evenings yet hearty enough to comfort in winter, making it a year-round favorite.

Crowd-pleaser – Family-friendly, versatile, and easily scalable for gatherings, it’s a dish that satisfies all ages around the table.

Key Ingredients:

Spicy Italian Sausage – The backbone of the soup, infusing the broth with rich, savory depth and a gentle heat that lingers in every bite.

Cannellini Beans – Creamy and hearty, they add body and natural thickness to the soup, balancing the spice of the sausage with mild, earthy comfort.

Fresh Spinach – Brings a burst of color and lightness, cutting through the richness while adding vitamins and freshness.

Carrots & Onions – Classic aromatic vegetables that lend natural sweetness and a rustic, homey flavor to the broth.

Fresh Thyme & Italian Seasoning – Herbs that layer the soup with warmth and subtle complexity, grounding it in traditional Italian character.

Heavy Cream – The finishing touch that transforms the broth into a silky, luxurious base without overpowering the other flavors.

Expert Tips:

Brown the sausage deeply: Don’t just cook it through—let the sausage develop a golden crust before adding vegetables. This caramelization builds a richer, more robust base flavor.

Layer the aromatics: Add garlic after the onions begin to soften so it doesn’t burn. This timing allows the garlic to perfume the broth instead of turning bitter.

Use beans two ways: Stir in half whole for texture and creaminess, and puree or mash the other half to naturally thicken the broth without needing extra cream.

Add spinach at the end: Stir it in after removing the soup from direct heat. This preserves its bright color and delicate nutrients while keeping the broth silky.

Adjust cream mindfully: Start with ½ cup of heavy cream, then add more only if you want a richer finish. Too much cream can mute the sausage and herb flavors.

Season in layers: Taste and season at each stage—after simmering, after adding beans, and again once cream is stirred in—for a well-rounded, balanced flavor.

Serve with texture: Pair with crusty bread or parmesan crisps to contrast the soup’s creaminess with a satisfying crunch.

One Pot Italian Sausage White Bean Soup

Ingredients

Spicy Italian sausage – 19 oz, crumbled (use hot for extra heat)

Onion – 1 small, finely chopped

Garlic – 4 cloves, minced

Italian seasoning – 1 teaspoon (or substitute Herbs de Provence)

Fresh thyme leaves – 1 tablespoon (no sprigs, just the leaves)

Red pepper flakes – ¼ teaspoon, or more to taste

Carrots – 2 medium, thinly sliced

Cannellini beans – 15 oz can, rinsed and drained

Chicken stock – 4 cups

Fresh spinach – 5 oz

Heavy cream – ½ cup (use up to 1 cup for a creamier soup)

Salt and black pepper – to taste

Instructions

Cook the base:

In a large pot or Dutch oven, add the crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, fresh thyme leaves, and red pepper flakes.

Cook over medium heat, breaking up the sausage with a spoon, for about 5 minutes, until the onion softens and begins to turn golden.

Add vegetables and beans:

Stir in the sliced carrots and half of the cannellini beans (rinsed and drained).

Simmer the soup:

Pour in the chicken stock, stir well, cover, and bring to a boil.

Reduce to a gentle simmer and cook for 15–20 minutes, or until the carrots are tender.

Incorporate spinach and beans:

Add the spinach and the remaining beans to the pot.

Cover and let the spinach wilt over low heat, stirring occasionally.

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Optional thickening step:

For a creamier texture, blend the remaining beans with a ladle of broth (without sausage) in a blender, or mash them with a fork in a bowl.

Stir the mixture back into the soup.

Finish the soup:

Once the spinach has wilted, remove from heat and stir in the heavy cream.

If the soup is too thick, add more chicken stock or water.

For extra richness, use more cream.

Season and serve:

Taste and adjust with salt, pepper, and more red pepper flakes if desired.

Garnish with fresh thyme and serve warm.

Important Notes When Making One Pot Italian Sausage White Bean Soup:

Choose the right sausage: Spicy Italian sausage gives the soup its bold character, but if you prefer milder heat, use sweet Italian sausage and adjust spice with red pepper flakes. Removing excess grease after browning (if it feels too heavy) can keep the broth balanced.

Aromatics set the foundation: Onions, garlic, and herbs should be sautéed slowly to release their natural sweetness and fragrance—this creates depth before the liquid even goes in.

Beans are more than filler: Cannellini beans don’t just add creaminess—they also help thicken the soup naturally when mashed or blended, creating body without excess cream or flour.

Carrots define texture: Slice them evenly so they cook at the same rate. Undercooked carrots can feel jarring in a silky broth, while overcooked ones lose their sweetness and structure.

Spinach timing is crucial: Add spinach at the very end so it wilts gently. Overcooking will dull its vibrant color and give the soup a muddier look.

Cream is a finishing element, not the base: Stir it in off the heat to prevent curdling. Adjust quantity based on how light or rich you want the final soup.

Taste before serving: Sausage already carries salt, so season gradually. Adding salt too early can make the broth overly salty once it reduces.

Best enjoyed fresh: This soup reheats well, but the cream may thicken on standing. Add a splash of stock or water when reheating to bring it back to its original consistency.

How To Enjoy One Pot Italian Sausage White Bean Soup After Cooking:

Let the flavors settle: Allow the soup to rest for about 5 minutes off the heat before serving. This pause gives the flavors time to meld and the broth to thicken slightly for a fuller taste.

Serve with balance: Ladle the soup into warmed bowls to keep it hot longer. Be sure each serving gets a good mix of sausage, beans, vegetables, and broth for the perfect bite.

Pair with texture: This creamy, hearty soup shines when paired with something crisp—serve alongside crusty bread, garlic toast, or even parmesan crisps to balance the richness.

Top thoughtfully: Garnish each bowl with fresh thyme, a drizzle of good olive oil, or a sprinkle of grated parmesan for added aroma and depth.

Sip & savor: The creaminess is best enjoyed warm, so avoid letting the soup cool too much before eating. Pair with a glass of red wine (like Chianti or Sangiovese) or a sparkling water with lemon for a refreshing contrast.

Make it a full meal: Serve with a light green salad to cut through the richness, or enjoy it as the star dish for a cozy dinner on its own.

Reheat with care: If enjoying leftovers, reheat gently on the stove over low heat, stirring occasionally. Add a splash of chicken stock or water to restore its silky consistency.

Nutrition Information:

For One Pot Italian Sausage White Bean Soup (per serving, based on 6 servings):

Frequently Asked Questions:

Can I use a different type of sausage?

Yes. While spicy Italian sausage gives the soup its signature kick, you can substitute sweet Italian sausage, chicken sausage, or even turkey sausage for a lighter option.

Can I make this soup dairy-free?

Absolutely. Simply omit the cream or replace it with unsweetened coconut milk or a plant-based cream alternative for a silky texture without dairy.

How long will leftovers last?

Stored in an airtight container in the refrigerator, this soup will keep for up to 3 days. Reheat gently on the stovetop with a splash of stock or water to loosen the broth.

Can this soup be frozen?

Yes, but for best results, freeze it before adding the cream and spinach. Add those ingredients after reheating to preserve texture and flavor.

What can I serve with this soup?

It pairs beautifully with crusty bread, garlic toast, or a light green salad. For a heartier meal, serve alongside roasted vegetables or a simple pasta dish.

Should I drain the fat after browning the sausage?

If your sausage releases a lot of grease, you can spoon out some of it. However, leaving a little fat helps develop richer flavor and gives the gravy-like base a silky texture.

When should I add the garlic so it doesn’t burn?

Add garlic after the onions begin to soften and turn translucent. This timing prevents scorching and allows the garlic to release its aroma into the broth.

Do I need to puree the beans to thicken the soup?

No, it’s optional. Pureeing or mashing some beans gives the soup a creamier body without adding more cream, while leaving them whole creates a chunkier, rustic texture.

How do I keep the spinach bright green?

Stir the spinach in at the very end and cook just until wilted. Overcooking will dull its color and flavor.

Can I add the cream while the soup is still boiling?

It’s best to reduce the heat or remove the pot from the burner before stirring in cream. Adding it to boiling liquid may cause curdling and a grainy texture.