Italian Sausage White Bean Soup
This Italian Sausage White Bean Soup is a hearty and flavorful dish perfect for chilly days. Combining savory Italian sausage with crispy bacon, creamy white beans, and tender vegetables, this soup is both comforting and satisfying. The addition of fresh baby spinach adds a touch of brightness and nutrition.
Seasoned with Italian herbs and garlic, it’s a balanced blend of flavors that come together beautifully in each spoonful. Whether enjoyed as a comforting meal on its own or paired with crusty bread, this soup is sure to warm both body 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
For the sausage, anything around the 1 pound/16 oz. ballpark is fine – it doesn’t need to be exact. Here in Canada I buy a 500g (17.6 oz.) 5-pack of Johnsonville mild Italian sausages and take the meat out of the casings.
Use low-sodium chicken broth if sensitive to salt. Bacon and sausages can be fairly salty so you probably won’t need to add much extra salt to this soup.
Instant Pot method: sauté the ingredients as instructed, blend the beans right in the pot, cook it on high pressure for 8 minutes, then add the spinach in after you release the pressure. If needed, add extra broth to thin the soup out.
Flavorful Base: The combination of Italian sausage and bacon creates a rich, savory base for this soup. Cooking them together allows their flavors to meld, infusing the soup with a hearty taste.
Aromatic Start: Sautéing onions and garlic adds depth and aroma to the soup. This step enhances the overall flavor profile by caramelizing the onions and releasing the garlic’s natural oils.
Creamy Texture: Pureeing a portion of the soup with an immersion blender thickens the broth slightly while leaving some whole beans intact for texture. This method ensures a creamy consistency without needing cream or additional thickeners.
Nutrient-Rich Additions: The addition of carrots and fresh baby spinach not only adds color but also boosts the nutritional content of the soup. Carrots provide sweetness and texture, while spinach adds freshness and vital nutrients.
Balanced Seasoning: Italian seasoning and dried rosemary complement the sausage and bean flavors perfectly, providing a Mediterranean-inspired taste. Adjusting salt and pepper to taste at the end ensures a well-balanced soup.
Simmering for Flavor: Allowing the soup to simmer after adding the vegetables ensures they cook through and absorb the flavors of the broth. This step also allows the soup to thicken naturally as it reduces slightly.
Serve Fresh: Serving the soup immediately after adding the spinach preserves its vibrant green color and freshness. It’s best enjoyed hot, garnished with additional herbs or grated cheese if desired.
Versatile and Satisfying: This soup can be a complete meal on its own or served with crusty bread for a more substantial dish. It’s versatile enough for a cozy family dinner or as a comforting option for gatherings.
Make-Ahead Friendly: This soup reheats well, making it a great option for meal prep. Flavors often deepen after resting, so it’s perfect for enjoying leftovers.
Customizable: Feel free to adjust the spice level by varying the amount of cayenne or adding red pepper flakes for extra heat. Similarly, you can swap out ingredients based on personal preference or dietary needs, making it adaptable to different tastes.
Nutrition Information:
Calories: 715kcal, Carbohydrates: 71g, Protein: 40g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 1267mg, Potassium: 1864mg, Fiber: 18g, Sugar: 3g, Vitamin A: 3734IU, Vitamin C: 6mg, Calcium: 282mg, Iron: 11mg