This hearty White Bean Sausage Soup is warm, comforting, and packed with flavor. Made with Italian sausage, creamy cannellini beans, fresh vegetables, spinach, garlic, herbs, and chicken broth, it’s the perfect cozy soup for a crisp fall evening.
Everything comes together in one pot, making this an easy weeknight dinner that’s filling enough to serve on its own but even better with a slice of warm crusty bread.
Why You’ll Love It
Perfect for fall: Warm, hearty, and comforting on a cool day.
Easy one-pot meal: Everything cooks right in a Dutch oven for easy cleanup.
Packed with flavor: Italian sausage, garlic, herbs, and chicken broth create a rich, savory broth.
Hearty and filling: Cannellini beans, sausage, and vegetables make this soup satisfying enough for dinner.
Ready in under an hour: A great option for busy weeknights.
Easy White Bean Sausage Soup
This easy White Bean Sausage Soup combines savory Italian sausage, tender cannellini beans, carrots, celery, spinach, and herbs in a flavorful chicken broth. It’s a simple, hearty soup that’s perfect for fall dinners, meal prep, or serving with fresh bread.
Recipe Details
Category: Dinner, Soup
Cuisine: Italian-American
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: About 40–45 minutes
Servings: 4–6 servings
Ingredients
White Bean Sausage Soup
1 pound Italian sausage
1 cup diced onion
2 large carrots, peeled and chopped
3 celery stalks, chopped
5 cloves garlic, minced
3 (14-ounce) cans cannellini beans, drained
4 cups chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt
2 cups fresh spinach
Additional salt and pepper, to taste
How to Make White Bean Sausage Soup
Add the Italian sausage to a large Dutch oven or heavy-bottomed pot over medium-high heat.
Cook the sausage for about 5 minutes, breaking it apart with a wooden spoon as it browns.
Add the carrots, celery, and onion to the pot.
Continue cooking for approximately 8–10 minutes, stirring occasionally, until the vegetables begin to soften and the sausage is completely cooked through.
Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant.
Stir in the cannellini beans, chicken broth, oregano, basil, parsley, rosemary, black pepper, and salt.
Increase the heat and bring the soup to a boil.
Once boiling, reduce the heat to low or medium-low and allow the soup to gently simmer for 15 minutes.
Stir in the fresh spinach and cook for another 1–2 minutes, or until the spinach has wilted.
Taste the soup and season with additional salt and pepper, if needed.
Ladle into bowls and serve warm.
Tips for the Best White Bean Soup
Drain Excess Grease if Needed
Depending on the Italian sausage you use, there may be excess grease in the pot after browning. If there is a large amount, carefully drain some before adding the garlic and broth.
Use Mild or Spicy Italian Sausage
Either works beautifully in this recipe. Mild sausage keeps the soup family-friendly, while hot Italian sausage adds a little extra heat and flavor.
Don't Overcook the Spinach
Add the spinach at the very end. It only needs a minute or two to wilt into the hot soup.
Adjust the Broth
If you prefer a brothier soup, you can add a little additional chicken broth. Keep in mind that leftovers may thicken slightly as the beans absorb some of the broth.
Taste Before Adding More Salt
Italian sausage, chicken broth, and canned beans can all contain salt, so taste the finished soup before adding additional seasoning.
What to Serve with White Bean Sausage Soup
This soup is hearty enough to enjoy on its own, but it's especially delicious served with:
Warm crusty bread
Garlic bread
Homemade dinner rolls
A simple side salad
Grated Parmesan cheese
Red pepper flakes for a little heat
A sprinkle of freshly grated Parmesan over the top is an easy way to add even more flavor.
How to Store White Bean Soup
Allow leftover soup to cool before transferring it to an airtight container.
Store it in the refrigerator for up to 3–4 days.
The soup may thicken as it sits, so add a splash of chicken broth when reheating if you want to loosen it back up.
How to Reheat
Reheat individual portions in the microwave until warmed through, stirring occasionally.
For larger portions, add the soup to a saucepan or Dutch oven and warm over medium-low heat until hot.
Frequently Asked Questions
Can I make white bean sausage soup ahead of time?
Yes! This soup is a great make-ahead meal. The flavors become even more developed after sitting in the refrigerator overnight.
What kind of beans are best for white bean soup?
Cannellini beans are perfect for this recipe because they're creamy and tender while still holding their shape in the soup.
Can I use spicy Italian sausage?
Absolutely. Hot Italian sausage is a great option if you prefer a little extra spice.
Can I use kale instead of spinach?
Yes. Kale works well, but it takes longer to soften than spinach. Add it several minutes before the soup finishes simmering.
Can I add Parmesan cheese?
Definitely. Freshly grated Parmesan makes an excellent topping and pairs perfectly with the Italian sausage and herbs.
Final Thoughts
This White Bean Sausage Soup is one of those simple meals that feels especially comforting once the weather starts to cool down. The combination of savory Italian sausage, creamy white beans, tender vegetables, spinach, garlic, and herbs creates a flavorful soup without requiring a long list of complicated ingredients.
Serve it with a big piece of crusty bread, and you have an easy, cozy fall dinner the whole family can enjoy.
Easy White Bean Sausage Soup
This easy White Bean Sausage Soup combines savory Italian sausage, tender cannellini beans, carrots, celery, spinach, and herbs in a flavorful chicken broth. It’s a simple, hearty soup that’s perfect for fall dinners, meal prep, or serving with fresh bread.
Ingredients
- 1 pound Italian sausage
- 1 cup diced onion
- 2 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 5 cloves garlic, minced
- 3 (14-ounce) cans cannellini beans, drained
- 4 cups chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups fresh spinach
- Additional salt and pepper, to taste
Instructions
- Add the Italian sausage to a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Cook the sausage for about 5 minutes, breaking it apart with a wooden spoon as it browns.
- Add the carrots, celery, and onion to the pot.
- Continue cooking for approximately 8–10 minutes, stirring occasionally, until the vegetables begin to soften and the sausage is completely cooked through.
- Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant.
- Stir in the cannellini beans, chicken broth, oregano, basil, parsley, rosemary, black pepper, and salt.
- Increase the heat and bring the soup to a boil.
- Once boiling, reduce the heat to low or medium-low and allow the soup to gently simmer for 15 minutes.
- Stir in the fresh spinach and cook for another 1–2 minutes, or until the spinach has wilted.
- Taste the soup and season with additional salt and pepper, if needed.
- Ladle into bowls and serve warm.
