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This flavorful Italian sausage white bean soup recipe is loaded with bacon and sausage, fresh spinach, and tender cannellini beans. It’s simple to make and so cozy!
You may also like my Italian Sausage Tortellini Soup or this Italian Sausage Orzo recipe next.
Why you’ll love it
This easy sausage white bean soup doesn’t use a ton of ingredients (just a few pantry staples!), and it also happens to be dairy free. If you’re looking for a soup that’s super comforting without any added milk or cream, you’ve found the right recipe.
If you like Zuppa Toscana, the famous Olive Garden soup, chances are you’ll also enjoy this Italian sausage soup. It has similar vibes with sausage and bacon and a rich broth! This simple white bean soup has become a reader favorite.
What you’ll need
- Italian sausage – I used Johnsonville mild
- Bacon – because it makes everything better
- Onion and garlic – I like sweet (Vidalia) onions best
- White beans – canned cannellini beans are the star of the broth. They’re buttery and filling and inexpensive.
- Chicken broth – the savory base of the soup
- Italian seasoning – I always keep it in stock in my pantry. It’s a versatile blend that comes in one jar and adds tons of flavor.
- Rosemary – you can use freshly chopped rosemary if you have some on hand vs. dried
- Carrots and spinach – for some veggie goodness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This 5.5 quart Staub Dutch oven is the one I use for many of my soups.
- A pair of kitchen shears makes it effortless to cut up the bacon, and a garlic press saves time on mincing garlic by hand.
- I use an immersion blender to get that nice puréed texture.
How to make sausage white bean soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a large pot or Dutch oven, add the sausage meat along with the bacon. Cook until the fat has rendered. Transfer to a plate, leaving a couple of tablespoons of fat. Sauté the onion until softened, then add in the garlic.
Stir in the beans, broth, Italian seasoning, and rosemary, and scrape up any browned bits from the bottom. Remove from the heat, and purée it with an immersion blender (I like to leave some of the beans whole – it’s up to you how much you blend it).
Return the sausage and bacon to the pot. Add the carrots, and bring to a boil. Cover, reduce the heat, and simmer until the carrots have softened. Stir in the spinach, let it wilt, and season with salt & pepper as needed.
Substitutions and variations
- You could add a splash of cream to this soup if you want to make it even richer. Try 1/2 cup to start.
- Don’t want to use spinach? Try kale or Swiss Chard instead.
- If you want some heat, use hot Italian sausage or add some red pepper flakes.
- You could add a diced potato or two to this soup if you wish. I didn’t find it necessary, but I think it would make it even heartier.
What to serve with sausage white bean soup
- It’s hearty and filling, but a side of fresh crusty bread or Cheesy Garlic Bread is always a good idea!
- Try a side salad to complement it. My Italian Dressing or Honey Mustard Dressing (also dairy free) are great options.
Leftovers and storage
- Store leftovers of this soup in an airtight container in the fridge for 3-4 days.
- Reheat slowly over a low heat until warmed through. The beans will continue to release starch as the soup cools, so you may need to add some more broth to leftovers.
- This soup will keep for up to 3 months in the freezer. If you’re making a big batch to freeze, I would suggest adding the spinach after you thaw it/just before serving.
If you made this Italian sausage soup, please leave a star rating and review below! Talk to me if you have any questions. You can also find me on Instagram.
Italian Sausage White Bean Soup
Ingredients
- 1 pound Italian sausage see note
- 4 strips bacon
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 4 (14 ounce) cans white beans (cannellini) drained
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried rosemary
- 2 small carrots peeled & chopped small
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Add the sausage meat to a large soup pot, along with the bacon (I cut it up using kitchen shears).
- Cook over medium-high heat until the sausage and bacon are somewhat crispy/the fat has been rendered out (this can take upwards of 15 minutes). Meanwhile, prep the other ingredients.
- Transfer the sausage and bacon to a plate (I don't line it with paper towel because the extra fat adds more flavor, but you can if you want). Leave about 2 tablespoons of fat in the pot (spoon any excess out).
- Add the onion to the pot and sauté it for 3-5 minutes or until it's softened and starting to lightly brown.
- Stir in the garlic and cook for 30 seconds.
- Add the beans, chicken broth, Italian seasoning, and rosemary. Give it a good stir and scrape up any brown bits off the bottom of the pot.
- Take the pot off the stove. Using an immersion/stick blender, purée the soup. I like to leave some beans whole. The soup will thicken a bit more as it cooks, but the thickness/texture will be similar to what it is after you do this part, so keep that in mind. If you don't have a stick blender, transfer a ladle or two of beans to a regular blender, or use a potato masher or fork for a more rustic texture.
- Return the sausage and bacon to the pot and add in the chopped carrots as well. Place the pot over high heat. Once the soup starts to boil, cover the pot with the lid slightly ajar and reduce the heat so it's simmering. Cook for 15-20 minutes or until the carrots have softened and the soup has thickened up a bit more.
- Stir in the spinach and let it wilt for a minute or two. Taste and season with salt & pepper as needed. Serve immediately.
Notes
- For the sausage, anything around the 1 pound/16 oz. ballpark is fine – it doesn’t need to be exact. You can either buy ground sausage meat or, if using whole sausages, take the meat out of the casings. Here in Canada I buy a 500g (17.6 oz.) 5-pack of Johnsonville mild Italian sausages.
- Use low-sodium chicken broth if sensitive to salt. Bacon and sausages can be fairly salty so you probably won’t need to add much extra salt to this soup.
- Instant Pot method: sauté the ingredients as instructed, blend the beans right in the pot, cook it on high pressure for 8 minutes, then add the spinach in after you release the pressure. If needed, add extra broth to thin the soup out.
- This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I never leave reviews for recipes, but this one is fantastic!! My husband raves about it. So, so good! I haven’t tried a Salt & Lavender recipe that was anything but delicious. My go-to recipes now!
I appreciate it, Hannah!! 😀 Thank you!
Great recipe! Cooking fresh bacon and using some of the drippings elevates this recipe. I only added 3 cans of beans (all I had), I used Butcher Boxes’ sweet Italian sausages (out of the casing and turned into meatballs size), and I added about 1/4C of white wine. I also added an additional cup of broth so I could stretch this soup farther and have leftovers. I only needed to add 1tsp of salt. Delicious and filling meal for the family – everyone enjoyed.
Thanks!! Glad it was a hit! 😀
Way to go,, Natasha! Great recipe; I added 1 can of diced fire roasted tomatoes for flavor and because I only had 3 cans of beans. As a Sicilian, I served it topped with freshly grated Romano cheese, Thankfully (?) it’s cold enough here inn MN to put the entire pot of leftover in the garage since there was little room in the fridge. Worked out great – thanks!!
You’re very welcome, Denise!
Second time I do this recipe and all loved it. Ty
You’re very welcome, Lou!
I followed the recipe exactly except I sautéed the carrots with the onions. So good and so comforting! My husband and I loved it, so next time I will make a double batch!
Thanks, Chris!!
I made this soup yesterday and it’s delicious! I wish I had made a double batch. I followed the recipe, but put in a teaspoon of spices and a half cup of heavy cream (because I love the look of a creamy soup) and a teaspoon of Cumin, because I love the taste of Cumin.
Thank you, Nonni!
I made this today as the temps dropped to 20’s/30’s and will remain all week. Nothing beats a hearty soup and I was wanting a bean soup with sausage as I’ve only had it with ham. Easy to make; I did add some heavy cream and used kale and both sweet and hot Italian sausage because I had them left from another soup I had made a week and a half ago. I defrosted my baggy of sausage in a bowl of water to speed up the process. It was so good.
Wonderful! So happy you liked it, Susan!
Came out great!!! Will def. Make again!
Thrilled to hear it, Lori!
Very good! Family really liked it, will definitely make again. Great for this fall weather.
Thanks, Debra!
I love it! I used chorizo and I will cut the discs in half next time and I’ll use any sausage I have on hand. What a winner for fall and winter coming!
Thank you, Jim!