Italian Sausage White Bean Soup – Cozy, Hearty, and Comforting

There’s something undeniably special about a simmering pot of Italian Sausage White Bean Soup on the stovetop. It’s the kind of meal that warms the soul, fills the kitchen with aromas that feel like a hug, and brings everyone to the table without you having to say a word. This soup is rustic, deeply flavorful, and layered with comfort in every spoonful. Made with savory Italian sausage, tender white beans, vegetables, herbs, and a rich broth, it’s the perfect blend of hearty and wholesome—and it couldn’t be easier to make.

Growing up, soups like this were a weekly staple. They stretched ingredients, brought families together, and tasted even better the next day. This particular version leans into Italian flavors: fennel-kissed sausage, garlic, tomatoes, rosemary, parmesan, and creamy white beans. Each ingredient helps create a depth of flavor that feels slow-simmered, even when the recipe comes together in well under an hour.

If you love meals that are warm, cozy, and nourishing—but still incredibly satisfying—this Italian Sausage White Bean Soup will quickly become a favorite. It’s one of those dishes you’ll turn to on chilly evenings, after long workdays, or anytime you need a comforting bowl of something delicious.

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Ingredients:

• 1 lb Italian sausage (mild or hot, casings removed)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cans (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups baby spinach
• 2 tablespoons olive oil
• Parmesan cheese, for serving
• Fresh parsley, chopped (optional garnish)

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Instructions:

1. Brown the sausage:
   In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it into crumbles with a spoon. Cook until browned and deeply fragrant, about 6–7 minutes.
2. Sauté the aromatics:
   Add the onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in the garlic and cook for another 1 minute until fragrant.
3. Season and build flavor:
   Add oregano, rosemary, thyme, salt, and pepper. Let the spices toast briefly to release their aromas.
4. Add the tomatoes and beans:
   Stir in the diced tomatoes and white beans. Mix well so everything is coated in flavor.
5. Pour in the broth:
   Add chicken broth and water. Bring the soup to a gentle boil, then reduce heat to a simmer.
6. Simmer:
   Let the soup cook uncovered for 20–25 minutes, allowing flavors to meld and vegetables to soften.
7. Add greens:
   Stir in the baby spinach and simmer for 2–3 minutes until wilted.
8. Finish with parmesan:
   Ladle into bowls and top with freshly grated parmesan and chopped parsley.

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Tips & Tricks

• Use hot Italian sausage for extra flavor and spice.
• Smash some of the beans with a spoon before simmering to naturally thicken the soup.
• Add a parmesan rind to the pot while simmering for restaurant-level richness.
• Make it creamy by stirring in ½ cup heavy cream or 4 oz cream cheese at the end.

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Variations

• Turkey Sausage Version: Swap the pork sausage for turkey to lighten the soup.
• Vegetarian: Use plant-based sausage or omit the sausage entirely and double the beans.
• Tuscan Style: Add ½ cup small pasta like ditalini or add more greens like kale.
• Spicy: Add red pepper flakes or use hot Italian sausage.

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Serving Suggestions

• Serve with warm crusty bread or garlic toast.
• Add a simple green salad with vinaigrette to make it a complete meal.
• Top with extra parmesan, pesto dollops, or a drizzle of olive oil.

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Storage Information

• Refrigerator: Keeps for 4–5 days in an airtight container.
• Freezer: Freeze for up to 3 months (add spinach fresh when reheating).
• Reheat: Warm on the stovetop or microwave until hot.

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FAQ

Can I use different beans?
Yes! Cannellini, great northern, or navy beans all work beautifully.

Can I use kale instead of spinach?
Absolutely—just add it earlier since it takes longer to soften.

Can I make this in the slow cooker?
Yes. Brown the sausage first, then add everything (except spinach) to the slow cooker for 6 hours on LOW. Add spinach at the end.

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History / Fun Facts

White bean soups have been a staple in Italian countryside cooking for centuries. Traditionally, they were made with beans, greens, leftover scraps of cured pork, and whatever vegetables were available. Italian sausage became a popular addition once immigrants adapted recipes in North America, adding accessible, flavorful ingredients that elevated these humble soups into hearty meals.

This modern version celebrates those rustic roots while making it easy, flavorful, and weeknight-friendly.