Go Back
Italian Sausage and White Bean Soup Recipe
Ash Tyrrell

Italian Sausage and White Bean Soup Recipe

I made this Italian Sausage and White Bean Soup the other night, and wow—what a comforting bowl of goodness. It was one of those recipes that made me feel like I was wrapped in a warm blanket.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Italian sausage 1 lb – I use spicy or sweet depending on the mood; adds depth and that classic sausage flavor.
  • Bacon 4 strips, chopped – Don’t skip this! It builds that smoky base.
  • Onion 1 medium, diced – Gives sweetness and bulk to the broth.
  • Garlic 3 cloves, minced – Always adds that irresistible aromatic kick.
  • Cannellini beans 2 cans, drained and rinsed – These are creamy and hold up beautifully in soups.
  • Chicken broth 4 cups – Forms the savory base; opt for low-sodium to control salt levels.
  • Italian seasoning 1 tsp – A ready blend that adds classic herby flavor.
  • Fresh rosemary 1 sprig or ½ tsp dried – Gives the soup a cozy, earthy note.
  • Carrots 2 medium, chopped – For sweetness and texture.
  • Fresh baby spinach 2 cups – Adds freshness and color at the end.

Method
 

  1. In a large soup pot, cook the Italian sausage and chopped bacon over medium heat. Let them brown and crisp up—this not only adds flavor but also gives you a great base. Once done, remove the meat and set it aside, leaving some rendered fat in the pot for cooking the next ingredients.
  2. Add the diced onion into the pot and let it soften for about 3–4 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds. This builds the aromatic base of the soup and blends well with the sausage flavor.
  3. Now pour in the chicken broth, white beans, Italian seasoning, and rosemary. Stir everything together, scraping up any browned bits at the bottom of the pot—they carry loads of flavor. Turn off the heat for a moment and use an immersion blender to partially puree the soup. Blend as much or as little as you want, depending on your preferred texture.
  4. Put the cooked sausage and bacon back into the pot, along with the chopped carrots. Bring the soup to a gentle boil, then lower the heat and let it simmer uncovered or with the lid slightly ajar. Give it 15–20 minutes to allow the flavors to come together and the carrots to soften.
  5. Toss in the baby spinach and let it wilt for a minute or two. Taste the soup and season with salt and black pepper as needed. Once everything is hot and flavorful, you’re ready to serve!

Notes

  • Take your time with the meat. I don’t rush the bacon and sausage—browning them well gives the soup way more flavor.
  • Use fresh beans if possible. Canned is convenient, but freshly cooked cannellini beans are creamier.
  • Don’t over-blend. I like keeping a few beans whole for texture; blending just half works best for me.
  • Use homemade broth. When I have it, I use homemade chicken broth—it really boosts the taste.
  • Add herbs at the end. Sometimes I add a pinch of fresh rosemary right before serving for a fresher flavor.