This Sausage and White Bean Soup is a cozy, satisfying one-pot meal that combines savory Italian sausage with tender white beans and nutritious vegetables in a rich, flavorful broth. It’s inspired by classic Italian-style soups that feel comforting and substantial, perfect for cool evenings or a hearty family dinner. The beans add creamy texture and fiber, while the sausage brings depth of flavor and protein, making this soup both filling and nourishing.
This soup is wonderfully adaptable—you can keep it light and broth-based or enrich it with leafy greens and a splash of cream if you prefer. Simple pantry staples and fresh veggies come together easily, so it’s ideal for weeknight cooking or meal prep that tastes even better the next day as the flavors develop.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
Soup Base
- 1 lb Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 (15-oz) cans white beans (such as cannellini), drained and rinsed
Seasoning & Extras
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme (optional)
- Salt and black pepper, to taste
- 2 cups chopped kale or spinach
Instructions
- Brown the Sausage:
Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks, until browned and cooked through. - Cook the Veggies:
Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables begin to soften, about 5 minutes. Stir in the minced garlic and cook for another minute. - Season and Simmer:
Sprinkle in the Italian seasoning and thyme (if using), and stir to coat the veggies and sausage. Pour in the chicken broth and add the drained white beans. - Simmer the Soup:
Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for about 20–25 minutes, allowing the flavors to meld and the vegetables to soften. - Add Greens:
Stir in the chopped kale or spinach and simmer for another 3–5 minutes until the greens wilt and are tender. - Finish and Serve:
Taste the soup and adjust the seasoning with salt and black pepper. Ladle into bowls and serve warm.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Total Time: ~1 hour
- Servings: 6
- Cuisine: Italian-Inspired
- Course: Soup / Main Dish
How to Store
- Transfer leftovers to an airtight container once cooled.
- Refrigerate for up to 4 days.
- Reheat gently on the stovetop until warmed through.
- To freeze, cool completely and freeze in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating.
What Not to Do
- Do not overcook the greens—they should be tender but not mushy.
- Avoid adding salt before tasting, as sausage and broth can be naturally salty.
- Don’t skip sautéing the vegetables—this step builds depth of flavor.
Tips & Variations
- For a creamier soup, stir in a splash of heavy cream at the end.
- Swap kale for spinach or Swiss chard for a milder leafy green.
- Add a pinch of red pepper flakes for a spicy kick.
- Serve with crusty bread or low-carb crackers for dipping.
Approximate Nutrition (Per Serving)
- Calories: ~380
- Protein: ~24 g
- Fat: ~18 g
- Carbohydrates: ~28 g
- Fiber: ~8 g
- Sugar: ~4 g
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks, until browned and cooked through.
- Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables begin to soften, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Sprinkle in the Italian seasoning and thyme (if using), and stir to coat the veggies and sausage. Pour in the chicken broth and add the drained white beans.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for about 20–25 minutes, allowing the flavors to meld and the vegetables to soften.
- Stir in the chopped kale or spinach and simmer for another 3–5 minutes until the greens wilt and are tender.
- Taste the soup and adjust the seasoning with salt and black pepper. Ladle into bowls and serve warm.
Notes
- Protein: ~24 g
- Fat: ~18 g
- Carbohydrates: ~28 g
- Fiber: ~8 g
- Sugar: ~4 g
Conclusion
This Sausage and White Bean Soup offers an ideal balance of hearty flavor and satisfying nutrition. With lean protein from Italian sausage, fiber from white beans, and vitamins from fresh vegetables, it delivers a warm, comforting meal that supports balanced eating without feeling heavy. Whether served as a weeknight dinner or a meal-prep favorite, this soup brings wholesome comfort to any table.
FAQs
- Can I use turkey or chicken sausage?
Yes—these leaner options work well and reduce overall fat. - What beans are best?
Cannellini or great northern beans are mild and creamy, perfect for this soup. - Can I make this vegetarian?
Substitute plant-based sausage and vegetable broth, and skip the meat. - Should I mash some of the beans?
Mashing a portion of the beans lightly can thicken the broth. - Can I add potatoes?
Yes—cubed potatoes make the soup more substantial and filling.
