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A rustic bowl of hearty Sausage and White Bean Soup, garnished with fresh herbs and a drizzle of olive oil, set on a dark wooden surface.

Hearty Sausage and White Bean Soup

A comforting and deeply flavorful soup, this recipe combines savory Italian sausage with tender cannellini beans and a rich broth, making it a perfect meal for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course
Cuisine: American, Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 lb Italian Sausage mild or hot, casings removed
  • 1 Yellow Onion medium, chopped
  • 2 Carrots medium, peeled and diced
  • 2 Celery Stalks diced
  • 4 Garlic Cloves minced
  • 6 cups Chicken Broth low sodium
  • 1 28-oz can Canned Diced Tomatoes undrained
  • 2 15-oz cans Canned Cannellini Beans rinsed and drained
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1 Bay Leaf
  • 5 oz Fresh Spinach roughly chopped
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
  • 1/4 cup Parmesan Cheese freshly grated, for serving
  • 2 tbsp Fresh Parsley chopped, for serving

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's knife

Method
 

Prepare Ingredients
  1. Before you begin cooking, ensure all your vegetables are prepped: chop the onion, dice the carrots and celery, and mince the garlic.
Cook the Sausage
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage (casings removed) and break it up with a spoon. Cook until thoroughly browned, about 5-7 minutes. Drain off any excess grease, leaving about 1 tablespoon in the pot, then set the cooked sausage aside.
Sauté Vegetables
  1. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Simmer the Soup
  1. Pour in the chicken broth and canned diced tomatoes (undrained). Add the rinsed and drained cannellini beans, dried oregano, dried thyme, and bay leaf. Return the cooked sausage to the pot.
  2. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 25-30 minutes, allowing the flavors to meld. Stir occasionally.
Finish and Serve
  1. Remove the bay leaf. Stir in the fresh spinach and cook for 2-3 minutes, or until the spinach has wilted.
  2. Season the soup with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley, if desired. Serve immediately.

Notes

This soup tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For a thicker soup, you can mash some of the beans against the side of the pot with the back of a spoon before adding the spinach.