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A close-up shot of a steaming bowl of hearty Sausage and White Bean Soup garnished with fresh herbs and a drizzle of olive oil.

Hearty Italian Sausage and White Bean Soup

A comforting and robust soup featuring savory Italian sausage, tender cannellini beans, and a rich broth, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1 lb Italian sausage mild or hot, casings removed
  • 1 medium Yellow onion chopped
  • 2 medium Carrots peeled and diced
  • 2 Celery stalks diced
  • 4 cloves Garlic minced
  • 1 can Crushed tomatoes 14.5 oz
  • 6 cups Chicken broth low sodium
  • 2 cans Cannellini beans 15 oz each, rinsed and drained
  • 1 tbsp Fresh rosemary chopped
  • 1 tsp Fresh thyme chopped
  • 1 Bay leaf
  • 5 oz Baby spinach
  • 1/4 cup Parmesan cheese grated, for serving
  • 2 tbsp Fresh parsley chopped, for garnish
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until fully browned and cooked through, about 5-7 minutes. Drain excess fat if necessary, then remove the sausage to a plate and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
  3. Stir in the minced garlic, chopped fresh rosemary, and chopped fresh thyme. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and chicken broth. Add the bay leaf. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.
  5. Add the rinsed and drained cannellini beans and the cooked Italian sausage back into the pot. Season with salt and black pepper to taste. Reduce heat to medium-low, cover, and let simmer for 15-20 minutes, allowing the flavors to meld.
  6. Remove the bay leaf. Stir in the baby spinach until it wilts, which will only take 1-2 minutes.
  7. Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and fresh chopped parsley. Serve immediately.

Notes

For a spicier kick, use hot Italian sausage. The soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can substitute other leafy greens like kale (add it with the beans to allow more time to soften) for spinach.