If you’re craving a comforting, hearty bowl that warms you from the inside out, this Sausage and White Bean Soup Recipe is exactly what you need. It brings together the spicy kick of Italian sausage, tender white beans, and the fresh brightness of spinach in a creamy, savory broth that’s incredibly simple but packed with flavor. Perfect for cozy nights or whenever you want a satisfying meal that feels like a hug in a bowl, this soup delights with every spoonful and will quickly become one of your go-to recipes.
Ingredients You’ll Need
Gathering the ingredients for this Sausage and White Bean Soup Recipe is like collecting a handful of kitchen essentials that all play a crucial role in building flavor, texture, and color. Each one, from the spicy sausage to the fresh thyme, contributes something special that turns this soup into a memorable dish.
- 19 ounces spicy (hot) crumbled Italian sausage: Adds bold, savory heat that forms the hearty base of the soup.
- 1 small chopped onion: Provides sweetness and depth, softening beautifully as it cooks.
- 4 cloves minced garlic: Offers a fragrant punch that complements the sausage perfectly.
- 1 teaspoon Italian seasoning or Herbs de Provence: Brings an aromatic blend of herbs to elevate the overall profile.
- 1 tablespoon fresh thyme leaves: Introduces a subtle earthiness that pairs well with the beans and meat.
- 1/4 teaspoon red pepper flakes: Adds a gentle spark of heat to brighten the broth.
- 2 medium sliced carrots: Contribute a sweet crunch and vibrant color.
- 15 ounces canned cannellini beans, rinsed and drained: Provide creamy texture and protein, making the soup filling.
- 4 cups chicken stock: The flavorful liquid base that ties everything together.
- 5 ounces fresh spinach: Adds a fresh green pop and extra nutrients that balance the richness.
- 1/2 cup heavy cream: Gives the soup a luscious, smooth finish without overpowering the other ingredients.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors.
How to Make Sausage and White Bean Soup Recipe
Step 1: Cook Sausage and Vegetables
Start by heating a large saucepan over medium heat and adding the crumbled spicy Italian sausage. As it starts to brown, mix in the chopped onion, minced garlic, Italian seasoning or Herbs de Provence, fresh thyme, and red pepper flakes. Keep stirring regularly until the onion softens and begins to turn a lovely golden brown. This step lets the aromatic flavors come alive and sets a delicious foundation. Then, toss in the sliced carrots and half of the rinsed cannellini beans to combine.
Step 2: Make Soup
Pour in the chicken stock, give everything a good stir, and cover the pot to bring the mixture to a boil. Once bubbling, reduce the heat and let it simmer gently for 15 to 20 minutes until the carrots become tender but still hold a slight bite. At this point, add the fresh spinach with the remaining white beans, cover again, and allow the spinach to wilt slowly on low heat. This creates a vibrant green contrast and infuses the broth with fresh, earthy notes.
Step 3: Thicken (Optional)
If you prefer a soup with more body, here’s a simple trick: scoop out half of the remaining white beans along with some soup liquid and blend them until smooth. For a chunkier texture, just mash the beans with a fork before returning them to the pot. This thickening step turns the soup creamier while keeping all the wonderful bean flavor front and center.
Step 4: Finish
Finally, take the soup off the heat and stir in the half cup of heavy cream. This finishing touch adds richness and smoothness without overwhelming the spicy notes of the sausage. Taste the soup and adjust with salt, pepper, or a pinch more red pepper flakes if you like it with a bit more heat. Before serving, sprinkle a little fresh thyme on top for a fragrant garnish that ties everything together beautifully.
How to Serve Sausage and White Bean Soup Recipe
Garnishes
This soup shines with simple garnishes that add freshness and a pop of color. A few sprigs of fresh thyme or a light drizzle of extra virgin olive oil can elevate the bowl. If you love cheese, a sprinkle of grated Parmesan or Pecorino Romano adds a salty, savory layer that complements the sausage perfectly.
Side Dishes
To round out your meal, serve the soup with crusty bread like a baguette or focaccia for dipping and soaking up every last drop. A crunchy green salad with lemon vinaigrette pairs wonderfully, balancing the soup’s richness while keeping the meal light and satisfying.
Creative Ways to Present
Try serving this soup in rustic bowls topped with crispy kale chips or toasted breadcrumbs for a delightful textural contrast. For a fun twist, ladle it into hollowed-out mini bread bowls—this not only looks charming but also adds a delicious edible element.
Make Ahead and Storage
Storing Leftovers
Leftover Sausage and White Bean Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s meal even more delicious. Be sure to cool the soup completely before refrigerating to keep it fresh and safe.
Freezing
This soup freezes well, making it a perfect candidate for meal prep. Transfer cooled soup to freezer-safe containers, leaving a little room for expansion, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently on the stovetop or microwave.
Reheating
Reheat your Sausage and White Bean Soup Recipe slowly over low to medium heat, stirring occasionally to prevent sticking and ensure even heating. If the soup has thickened too much in the fridge, add a splash of chicken stock or water to loosen it up and bring back that perfect creamy texture.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage works well if you want a leaner option. Just make sure it’s seasoned to your liking, as some turkey sausages can be milder than Italian sausage.
Is it necessary to use fresh thyme, or can I use dried?
Fresh thyme offers a brighter flavor, but dried thyme is a fine substitute if that’s what you have on hand. Use about a third of the amount listed for fresh thyme since dried herbs are more concentrated.
Can this soup be made vegetarian?
Yes! Substitute the sausage with plant-based sausage or extra vegetables like mushrooms and bell peppers. Use vegetable stock instead of chicken stock to keep it vegetarian-friendly.
What’s the best way to make the soup less spicy?
To reduce the heat, opt for mild Italian sausage and omit or cut down the red pepper flakes. You can also add a little extra cream to mellow the spice without losing richness.
Can I prepare this soup in a slow cooker?
Definitely! Brown the sausage and sauté the vegetables first, then transfer everything to a slow cooker with the beans and stock. Cook on low for 4 to 6 hours, adding the spinach and cream near the end.
Final Thoughts
This Sausage and White Bean Soup Recipe is one of those magical dishes where every ingredient shines together in perfect harmony. It’s both simple to prepare and incredibly satisfying to eat, making it an ideal recipe to share with family or friends. Once you try it, I’m sure you’ll find yourself coming back to it again and again whenever you want a cozy, flavorful meal that feels like home.
Print
Sausage and White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Description
A hearty and comforting Sausage White Bean Soup featuring spicy Italian sausage, tender cannellini beans, fresh vegetables, and a creamy finish. This soup is perfect for a wholesome weeknight dinner, blending savory flavors with a touch of heat and fresh herbs.
Ingredients
Meat and Vegetables
- 19 ounces spicy (hot) crumbled Italian sausage
- 1 small chopped onion
- 4 cloves minced garlic
- 2 medium sliced carrots
- 5 ounces fresh spinach
Herbs and Seasonings
- 1 teaspoon Italian seasoning or Herbs de Provence
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Beans and Liquids
- 15 ounces canned cannellini beans, rinsed and drained
- 4 cups chicken stock
- 1/2 cup heavy cream
Instructions
- Cook sausage and vegetables: In a large saucepan, add the spicy Italian sausage, chopped onion, minced garlic, Italian seasoning, fresh thyme leaves, and red pepper flakes. Cook over medium heat, stirring regularly, until the onion softens and starts to brown.
- Stir in carrots and beans: Add the sliced carrots and half of the rinsed and drained cannellini beans to the pan with the sausage and vegetables. Stir to combine well.
- Make soup base: Pour in the chicken stock, stir thoroughly, then cover the saucepan and bring the mixture to a boil.
- Simmer soup: Reduce the heat to low and let the soup simmer, covered, for 15 to 20 minutes or until the carrots are tender when pierced with a fork.
- Add spinach and remaining beans: Stir in the fresh spinach and the remaining white beans. Cover again and allow the spinach to wilt gently on low heat.
- Optional thickening: For a thicker soup, transfer half of the remaining white beans along with some soup liquid to a blender and puree until smooth. Alternatively, mash the beans with a fork for a chunkier texture. Return this mixture to the pot and stir well.
- Finish soup: Remove the soup from heat and stir in the heavy cream to add richness and creaminess. Adjust seasoning with salt, pepper, and additional red pepper flakes if desired. Garnish with fresh thyme leaves before serving.
Notes
- Use spicy Italian sausage for heat, or mild if preferred.
- Rinsing canned beans reduces sodium and removes excess starch.
- Fresh thyme can be substituted with dried thyme; use 1 teaspoon if dried.
- For a dairy-free version, omit the heavy cream or substitute with coconut cream.
- This soup reheats well and thickens after refrigeration; add a splash of broth or water when reheating.
