When that first fall chill rolls in, this Italian Sausage White Bean Soup is exactly what your soul craves. It’s meaty, creamy (without any cream), and packed with smoky bacon, tender carrots, and baby spinach. One bite and you’ll feel like you’re wrapped up in your favorite sweater.
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Cozy, Hearty, and Packed with Flavor
This soup brings bold Italian flavors to your bowl without fuss. Juicy sausage brings the savory punch, while creamy white beans and smoky bacon create that magical cozy base. It’s weeknight-friendly, freezer-friendly, and most importantly family-approved.
Ingredients You’ll Need
- 1 lb Italian sausage (mild or spicy)
- 4 strips bacon, chopped
- ½ medium onion, finely diced
- 3 cloves garlic, minced
- 4 cans (14 oz) cannellini beans, drained and rinsed
- 4 cups chicken broth
- ¼ tsp Italian seasoning
- ¼ tsp dried rosemary
- 2 small carrots, peeled and chopped
- 2 cups fresh baby spinach
- Salt and black pepper, to taste
Let’s Make This Cozy Soup
Step 1 Sizzle the Sausage and Bacon
Start by browning the Italian sausage and bacon in a large pot or Dutch oven over medium heat. Let the fat render and the meat crisp up that’s where all the flavor magic happens. Once browned, transfer the meat to a plate and leave a bit of that delicious fat in the pot.
Step 2 Build the Flavors
Toss in the diced onion and let it cook down until soft and golden, about 5 minutes. Add the garlic and stir just until fragrant don’t let it burn! Stir in the Italian seasoning and rosemary to wake up those cozy flavors.
Step 3 Blend the Beans
Add the white beans and chicken broth. Use an immersion blender to puree about half the soup right in the pot this makes it thick and creamy without any cream. No blender? Just mash some beans with a spoon against the side of the pot.
Step 4 Simmer and Finish
Add the cooked sausage and bacon back to the pot, then stir in the chopped carrots. Bring everything to a gentle boil, then reduce to a simmer and let it bubble away for about 15 minutes until the carrots are tender. Finally, stir in the spinach and cook until wilted. Taste and season with salt and pepper as needed.
Variations to Make It Your Own
- Add a splash of heavy cream or coconut milk for extra richness
- Swap spinach for kale or Swiss chard for a sturdier green
- Toss in diced potatoes if you’re craving something even heartier
- Use hot Italian sausage or a pinch of chili flakes for more heat
- Add a parmesan rind during simmering for cheesy depth
Storage Tips + Make Ahead Notes
This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for 3 4 days. To freeze, let it cool completely and portion into freezer bags or containers just leave the spinach out and add it fresh when reheating. Warm it up slowly on the stove and add a splash of broth if it thickens.
What to Serve It With
A warm hunk of crusty Italian bread is non-negotiable. Or try garlic toast, buttery rolls, or even a simple green salad to keep things fresh and balanced. And if you’re feeling cozy, try it with this creamy chicken and rice soup on another night it’s just as comforting.
FAQs About Italian Sausage White Bean Soup
Can I use dry beans instead of canned?
Absolutely! Just soak and cook them ahead of time. You’ll need about 6 cups cooked beans to replace the canned ones.
Is this soup gluten-free?
Yes just double-check that your sausage and broth are certified gluten-free.
How spicy is it with mild Italian sausage?
It’s very mild. If you prefer a little kick, go with spicy sausage or add red pepper flakes to taste.
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Italian Sausage White Bean Soup
Ingredients
- 1 lb Italian sausage mild or spicy
- 4 strips bacon chopped
- ½ medium onion finely diced
- 3 cloves garlic minced
- 4 cans 14 oz cannellini beans, drained and rinsed
- 4 cups chicken broth
- ¼ tsp Italian seasoning
- ¼ tsp dried rosemary
- 2 small carrots peeled and chopped
- 2 cups fresh baby spinach
- Salt and black pepper to taste
Instructions
- 1. Brown the sausage and bacon in a large pot over medium heat until fat is rendered and meat is crisp. Remove to a plate.
- 2. Sauté the onion in remaining fat for about 5 minutes. Add garlic and cook for 30 seconds.
- 3. Stir in the beans, broth, Italian seasoning, and rosemary. Use an immersion blender to blend about half the soup (or mash by hand).
- 4. Return sausage and bacon to the pot. Add carrots. Bring to a boil, then simmer for 15 minutes.
- 5. Stir in the spinach and let it wilt. Season with salt and pepper. Serve hot.