White Bean and Sausage Soup

Serves: 6-8 people

Ingredients You’ll Need

For the soup base:

• 1 pound Italian sausage (mild or spicy), casings removed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced into rounds
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth
• 2 bay leaves

For the beans and seasonings:

• 3 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

For finishing:

• 4 cups fresh spinach or kale, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• Grated Parmesan cheese for serving
• Crusty bread for serving

Building the Flavorful Foundation

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Cook for 6-8 minutes until the sausage is browned and cooked through.

The sausage should develop a nice golden-brown color and release its flavorful oils into the pot. Don’t drain the fat, as it adds incredible flavor to the soup base.

Creating the Aromatic Vegetable Base

Add the olive oil to the pot with the sausage, then add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

The vegetables should start to caramelize slightly in the rendered sausage fat, creating a rich, flavorful foundation for the soup.

Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Adding the Liquid Elements

Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. These caramelized pieces add incredible depth to the soup’s flavor.

Add the chicken broth, bay leaves, thyme, oregano, smoked paprika, and red pepper flakes if using. Stir everything together and bring the mixture to a boil.

Incorporating the Creamy Beans

Once the soup is boiling, add the drained and rinsed white beans. Reduce the heat to medium-low and let the soup simmer gently for 20-25 minutes.

During this time, the flavors will meld together beautifully, and the soup will develop a rich, hearty consistency. Stir occasionally to prevent sticking.

Creating Natural Creaminess

For a slightly thicker, creamier texture, remove about 1 cup of the soup (including some beans and vegetables) and blend it until smooth, either in a blender or with an immersion blender.

Stir the blended mixture back into the soup. This creates a naturally creamy base while maintaining plenty of texture from the whole beans and vegetables.

Final Seasoning and Adjustments

Taste the soup and adjust seasoning with salt and pepper as needed. The soup should be rich, savory, and well-balanced with all the flavors working together harmoniously.

Remove the bay leaves and discard them before serving.

Adding Fresh Greens

Stir in the chopped spinach or kale during the last 2-3 minutes of cooking. The greens will wilt quickly and add color, nutrition, and a fresh flavor that brightens the rich soup.

Add the fresh parsley and lemon juice just before serving. The lemon juice adds a bright note that balances the richness of the sausage and beans.

Serving Your Hearty Creation

Ladle the soup into bowls and top with freshly grated Parmesan cheese. The cheese adds richness and authentic Italian flavor to each serving.

Serve with thick slices of crusty bread or garlic bread for dipping and soaking up the delicious broth.

Make-Ahead Magic

This soup actually tastes better the next day as all the flavors continue to develop and meld together. It can be made up to 3 days ahead and stored in the refrigerator.

When reheating, you may need to add a little extra broth or water, as the beans will continue to absorb liquid as the soup sits.

Freezing and Storage

The soup freezes beautifully for up to 3 months. Freeze in individual portions for easy weeknight meals, or freeze the entire batch for future family dinners.

Thaw overnight in the refrigerator and reheat gently on the stovetop, adding liquid as needed to reach the desired consistency.

Nutritional Benefits

This soup is a nutritional powerhouse, providing high-quality protein from the sausage, fiber and plant-based protein from the beans, and vitamins from the vegetables and greens.

White beans are particularly rich in folate, iron, and potassium, making this soup both delicious and nourishing.

Customization Ideas

For a spicier version, use hot Italian sausage or add extra red pepper flakes. For a milder soup, use sweet Italian sausage and omit the red pepper flakes entirely.

You can substitute the spinach with other hearty greens like Swiss chard, collard greens, or even fresh basil for different flavor profiles.

Wine Pairing

This hearty soup pairs beautifully with a medium-bodied red wine like Chianti or Sangiovese, which complement the Italian sausage and herbs perfectly.

For a lighter option, a crisp white wine like Pinot Grigio works well and won’t compete with the soup’s rich flavors.

Leftover Transformations

Leftover soup can be used as a sauce over pasta, or served over rice for a different presentation. You can also use it as a base for other soups by adding different vegetables or proteins.

This White Bean and Sausage Soup transforms simple, affordable ingredients into a restaurant-quality meal that brings warmth, comfort, and incredible flavor to any table, proving that the best soups often come from the most humble beginnings.