Italian Sausage Soup with White Bean

This Italian sausage soup with white bean and spinach is everything I look for in a soup. I love the texture of the chunky sausage bites contrasting with the creaminess of the protein-rich white beans. And the taste of the healthy spinach and warm aromatics simmering in a creamy, thick, fragrant broth is for me, a step straight up to flavor heaven.

My definition of a thick winter soup is something that is healthy, hearty, nourishing and warming. And if it is easy to whip up, then it makes it just about perfect. So, can a simple recipe that uses sausages, basic pantry staples and one pot, come together to make something both nourishing and delicious? Indeed it can! And my Italian Sausage Soup with white beans and spinach delivers 100% on this premise.

Why should you try this soup?

It is hearty – This soup has chunky ingredients to munch on and creamy broth to slurp. Every spoon will make you happy and leave you satiated.
It is quick and easy – If you prep all the ingredients, the cooking process takes hardly any time. Consequently, you will soon have the soup bubbling on your stove.
It’s a one-pot marvel – One pot and one ladle is all it needs. And if you want to skip using more dishes, you can slurp it straight from the pot.
It keeps well – The soup tastes just as good when reheated. Therefore, it keeps well for a few days in the fridge and for longer in the freezer.
I love it! – Yes, I do love all the dishes on my blog. But when soup heaven beckons, I am on the first train out!

I hope your taste buds are calling for a sip of this amazing Italian Sausage soup. Go ahead, check your ingredients and grab your sturdy pot and ladle. Let’s get cracking on stirring up this hearty soup.

Ingredients

Italian Sausage – It has both hot and mild variations. Pick one that works for you.
White Bean – Also known as Cannelini beans or White Tuscan Beans. When cooked, these partially melt into the soup giving it a thick creamy texture. Consequently, you need to add minimal heavy cream. Canned one for convenience or you can use dried ones. Soak dried beans overnight or at least for 8 hours. Cook in an instant pot until al dente.
Onion and Garlic – Finely minced garlic and diced onions add flavor and aroma to the dish.
Chicken Stock – Forms the base of the soup. Try to use low-sodium good quality stock. Vegetable stock will also work.
Spinach – Fresh or frozen. You can replace it with kale.
Sundried tomatoes – 1/3 cup of sundried tomatoes add a hint of acidity and a delightful chewiness.
Heavy cream – Adding just half a cup imparts a deliciously rich mouthfeel.
Parmesan Cheese – Grated parmesan gives a nice umami flavor.
Seasonings – Salt, pepper, smoked paprika, pepper flakes, and Italian seasoning.

Variations –

Up the taste quotient by adding veggies like red bell peppers and cooked mushrooms.
Use ‘mirepoix’ (onion, carrot, and celery) as a soup base instead of just onion to add more texture to the soup.
Add in some cooked pasta to make a wholesome meal.

Ingredient list - Italian sausage, cannelini beans, chicken stock, aromatics, seasoning, heavy cream and parmesan.

How to make Italian Sausage Soup

Roast aromatics and brown the sausage

When using canned Cannelini Beans, drain them first and then rinse them under running water. Once done, drain them again and keep them aside.
Heat oil in a heavy bottom pot or a Dutch oven. To this add finely minced garlic and diced onion. Saute until both onion and garlic are light brown in color and aromatic.
Remove the casing of the Italian sausage before adding it to the pot. Mix it well with the aromatics and break up larger chunks with a spoon. Stir everything for 2 minutes.
Add in Italian seasoning, smoked paprika powder, red pepper flakes, and pepper to the pot and stir it in well. In about 2-3 minutes, the sausage will develop a nice brown color. Cooking the sausage till this browning stage significantly increases the flavor quotient of the sausage.

Browning the Italian sausage with aromatics.

Add the white beans and stock

Stir in some chopped sundried tomatoes, drained Cannelini beans, and chicken stock.
Cover and bring the mixture to a boil, simmer and cook for 2-3 minutes.

Stir in the spinach and garnish with Parmesan

Keep the heat as low as possible and stir in the chopped spinach. Let it cook for 1-2 minutes.
Add the heavy cream and stir in some grated parmesan cheese. Mix everything well and switch off the flame.
Serve with more grated parmesan as garnishing.

Adding spinach and garnishing with grated parmesan.

Does that soup not look absolutely delicious? Trust me, it is. I heartily recommend that you make a big batch of this soup and store it, neatly labelled in the freezer.

And when on one cool fall day, when you reheat this soup and it warms you up from the inside out, you will thank me for this amazing recipe.

To make it light or dairy-free

You can reduce the heavy cream or completely skip adding it. To thicken the soup without any dairy blend one-third of the beans until smooth and add it to the soup along with chicken stock.

Serving Suggestions

With minor variations like the addition of pasta and vegetables, the Italian sausage soup is a complete meal on its own.

But you could pair it with a fresh salad, and mop up the delicious broth with crusty cheesy garlic bread or my super east No Knead Foccacia recipe.

Storing Suggestions

In the Fridge – Any leftover soup can be stored in an air-tight container and kept in the fridge for 2-3 days. Reheat it in the microwave and add a sprinkling of Parmesan before serving.

In the Freezer – This soup freezes well. So, if you would like to make and store a large batch, I would recommend not adding the heavy cream and grated parmesan at the end of the cooking process. These go in when it is time to serve. Spinach can also be added later to retain its freshness.
Portion out the soup and place it in the freezer. When it is time to consume the soup, pull out the necessary portions and thaw them out on the counter top. Then pour the soup into a pan and bring it to a gentle boil. Add chopped spinach and mix it in. Once the spinach cooks, pour in the heavy cream and grated parmesan. Stir well and serve hot.