White Bean and Sausage Soup

White Bean and Sausage Soup is one of those cozy, all-in-one meals that feels like a hug in a bowl. It’s hearty without being heavy, packed with tender white beans, savory Italian sausage, and plenty of veggies, making it a wholesome dinner you can feel good about. Every spoonful has that comforting mix of flavors with a touch of garlic and herbs that make it so satisfying.

I love making this on chilly nights when I want something filling but easy to pull together. Most of the ingredients are pantry staples, and once everything simmers together, the kitchen smells amazing. It’s one of those soups that somehow tastes even better the next day, making it perfect for meal prep or leftovers if you’re lucky enough to have any.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Extra virgin olive oil: Use a good-quality olive oil for the best flavor since it’s the first layer of taste in the soup.
• Mild Italian sausage: Look for sausage in casings so you can remove and crumble it yourself. It gives better texture and flavor than pre-cooked versions.
• Sweet onion: Dice it small so it melts into the broth instead of standing out in chunks.
• Carrots: Slice them evenly so they cook at the same rate as the celery and onions.
• Celery: Don’t toss the leafy tops — they add great flavor when cooked with the veggies.
• Garlic: Freshly minced garlic gives a stronger, fresher flavor than jarred.
• Italian seasoning: Rub it between your fingers before adding to release the oils and boost the aroma.
• Diced tomatoes: Use the juice from the can for extra body and a slightly tangy broth.
• Cannellini beans: Rinse them well to remove the starchy liquid so the soup doesn’t turn gummy. They are also called white kidney beans.
• Chicken broth: Choose low-sodium so you can control the salt level as it simmers.
• Baby spinach: Stir it in right before serving to keep the color vibrant and texture tender.
• Salt and black pepper: Taste at the end since the sausage and broth may already add saltiness.
• Fresh parsley and Parmesan cheese: Add just before serving for a bright finish and savory depth.

How to Make White Bean and Sausage Soup

• Step One: Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook until browned, breaking it up with a spoon, about 6–8 minutes. Remove excess grease if needed.
• Step Two: Stir in onion, carrots, and celery. Sauté until softened, 5–6 minutes. Add garlic and Italian seasoning. Cook for 1 minute, stirring often.
• Step Three: Add diced tomatoes, beans, and broth. Stir, bring to a boil, then reduce the heat to a gentle simmer. Let cook uncovered for 20–25 minutes so the flavors meld and the broth thickens slightly. Stir occasionally.

• Step Four: Stir in spinach and cook until wilted, 2–3 minutes. Taste and adjust seasoning with salt and pepper.
• Step Five: Ladle into bowls, sprinkle with parsley and Parmesan cheese.

Variations and Substitutions

• Make it creamy: Stir in a splash of heavy cream, half-and-half, or even a dollop of cream cheese at the end for a richer, velvety texture.
• Swap the sausage: Try spicy Italian sausage for more heat, or use turkey or chicken sausage for a lighter option.
• Change up the greens: Kale, Swiss chard, or escarole can stand in for spinach and hold up well in the hot broth.
• Use different beans: Navy beans, great northern beans, or even chickpeas work well if that’s what you have on hand.
• Add extra veggies: Zucchini, bell peppers, or chopped kale stems are all great for boosting flavor and color.
• Go vegetarian: Skip the sausage and use vegetable broth instead of chicken. Add a sprinkle of smoked paprika for that savory depth.
• Make it spicy: Toss in red pepper flakes or a dash of hot sauce for a little kick.
• Add pasta or rice: Stir in cooked ditalini, orzo, or even a scoop of leftover rice to make it more filling.

Storage Instructions

• Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it often tastes even better the next day.
• Freezer: White Bean and Sausage Soup freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container or portioning into smaller containers for easy reheating. Leave a little space at the top for expansion. Thaw overnight in the fridge before reheating.
• Reheating: Warm over medium heat on the stove, stirring occasionally, until heated through. If the broth has thickened in the fridge, add a splash of water or chicken broth to loosen it up.
• Make-Ahead: This soup is perfect for meal prep. You can make it a day or two ahead and store it in the fridge. For the freshest flavor and color, wait to stir in the spinach until you reheat the soup.

Recipe Tips and Tricks

• Brown the sausage well: Take a few extra minutes to get it browned. Those browned bits on the bottom of the pot add a ton of flavor to the broth.
• Deglaze the pot: After sautéing the veggies, scrape up any browned bits with a splash of broth or water, then add the rest of the liquid. It gives the soup a richer taste.
• Control the salt: Since sausage and broth can both be salty, taste before adding more seasoning at the end.
• Use fresh herbs if you have them: A sprinkle of fresh thyme or basil just before serving brightens everything up.
• Adjust the consistency: If you prefer a thicker soup, mash a few beans against the side of the pot with a spoon. For a thinner broth, add a little extra chicken broth.
• Serve with crusty bread: It’s perfect for soaking up every bit of that flavorful broth.

Soups with Beans

• Minestrone Soup
• Crockpot Ham and Bean Soup
• Bean with Bacon Soup
• Hodge Podge Soup
• Salsa Verde Chicken Soup

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.