There’s nothing better than a warm, hearty bowl of soup when the weather starts to cool off. This Italian Sausage White Bean Soup is one of my go-to recipes when I want something filling but simple. It’s packed with flavor, doesn’t take long to make, and uses pantry-friendly ingredients you probably already have. Plus, it makes your house smell amazing.
Why I Love This Recipe
This recipe has been a part of my regular rotation for years. I started making it on Sunday nights when I wanted something comforting but didn’t want to spend hours cooking. It became a favorite because:
- It’s all made in one pot
- Packed with protein and fiber
- Super affordable and easy to meal prep
- Full of bold, cozy flavors
- Great with a hunk of bread or even over rice
Servings & Time
Servings: 4
Cook Time: 35 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups chicken broth
- 2 cups baby spinach, packed
- Salt and pepper, to taste
- Fresh parsley, chopped (for topping)
Pro Tips
- Brown your sausage well for the best flavor. Don’t rush this step!
- Chop your veggies ahead to make this even faster on busy nights.
- Stir in the spinach at the very end so it stays bright and tender.
- If your sausage is spicy, skip the red pepper flakes.
- This soup thickens as it sits—add extra broth when reheating if needed.
Tools Required
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
- Swap white beans for chickpeas or kidney beans
- Use kale instead of spinach
- Ground turkey or chicken sausage works too
- Make it vegetarian by skipping sausage and using veggie broth
Make Ahead Tips
- Chop all veggies and refrigerate in a container a day ahead
- Cook the whole soup and store it for up to 4 days in the fridge
- Freezes great for up to 2 months—just leave out the spinach and add it fresh when reheating
Cooking Instructions
Step 1: Brown the Sausage
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound of Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6–8 minutes.
Step 2: Sauté the Vegetables
Add 1 diced onion, 3 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks to the pot with the sausage. Cook for 5–6 minutes, stirring often, until the veggies are soft.
Step 3: Add Seasonings and Tomatoes
Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon crushed red pepper flakes (optional). Add 1 (15-ounce) can of diced tomatoes (with juice) and stir well.
Step 4: Add Beans and Broth
Pour in 2 (15-ounce) cans of drained and rinsed white beans and 4 cups chicken broth. Stir everything together. Bring to a boil, then reduce heat and let simmer for 15 minutes.
Step 5: Stir in Spinach
Add 2 cups of packed baby spinach and stir until wilted, about 1–2 minutes. Taste and season with salt and pepper as needed.
Step 6: Serve
Ladle soup into bowls and top with fresh chopped parsley and a few cracks of black pepper. Serve hot with crusty bread.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or microwave, adding a splash of broth or water
- Freezes well for up to 2 months—just leave out spinach and stir it in fresh when reheating
Why This Recipe Works (Quick Science)
Browning the sausage creates what’s called the Maillard reaction—it builds deep flavor that gives the soup a rich, savory base. Simmering the beans and broth with the browned bits from the sausage enhances the soup even more. Stirring in the spinach at the end keeps it bright and fresh.
Common Mistakes
- Not draining the beans – excess liquid can water down the soup
- Skipping the browning step – don’t just boil the sausage, browning adds flavor
- Overcooking the spinach – it only needs a minute to wilt
- Adding too much salt before tasting – sausage and broth already add salt
What to Serve With
- Crusty sourdough or garlic bread
- Side salad with balsamic vinaigrette
- Grilled cheese or panini
- Parmesan-topped roasted veggies
- A glass of red wine or sparkling water with lemon
FAQ
Can I make this in a slow cooker?
Yes—brown the sausage and veggies first, then add everything (except spinach) to your slow cooker and cook on low for 6 hours. Stir in spinach at the end.
Can I use dry beans?
You can, but soak and cook them first. You’ll need about 1 ½ cups of cooked beans per can.
Is this soup spicy?
It depends on your sausage. If using spicy sausage or adding red pepper flakes, it will have heat. Use mild sausage for a gentler flavor.
Can I make this vegetarian?
Yes! Use plant-based sausage or skip it and bulk up with extra veggies or beans. Use veggie broth.
Hope you enjoy making this as much as I do. Let me know how it turned out in the comments—I’d love to hear how it worked for you or if you made any fun changes!
