Sausage White Bean Soup is a hearty and comforting one-pot meal made with savory Italian sausage, creamy cannellini beans, vegetables, and spinach simmered in a flavorful broth. Perfect for chilly evenings, meal prep, or a satisfying family dinner.
Total Time:55 minutes
Yield:6 servings
Ingredients
1 pound Italian sausage, casing removed
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
2 cans (15 ounces each) cannellini beans, drained and rinsed
6 cups chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon dried rosemary
2 cups fresh spinach
Salt, to taste
Black pepper, to taste
Grated Parmesan cheese for serving (optional)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the sausage and cook until browned, breaking it into small pieces as it cooks.
Remove the sausage from the pot and set aside.
Add the onion, carrots, and celery to the pot and cook for 5 to 7 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the cannellini beans, chicken broth, Italian seasoning, and rosemary.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Mash about 1 cup of the beans and stir them back into the soup for a creamier texture.
Return the cooked sausage to the pot and simmer for another 10 minutes.
Stir in the spinach and cook until wilted.
Season with salt and black pepper to taste.
Serve hot with grated Parmesan cheese if desired.
Notes
Use spicy Italian sausage for extra heat.
Substitute kale or Swiss chard for the spinach.
Add diced potatoes for a heartier soup.
Stir in a splash of heavy cream for a richer broth.
Turkey sausage can be used for a lighter version.
Add crushed red pepper flakes for additional spice.
Include diced tomatoes for a Tuscan-inspired variation.
Store leftovers in the refrigerator for up to 4 days.
Freeze in airtight containers for up to 3 months.
Add extra broth or water when reheating if the soup thickens.
