This incredible Italian Sausage White Bean Soup is a creamy and comforting one-pot meal that’s perfect for a filling dinner on a chilly night! Great for meal prep, this hearty soup is packed with flavor and so easy to make.
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Featuring Italian sausage and filling white beans, this easy one pot soup is the perfect option when you want something savory and comforting.
Why this Recipe Works
Great for busy weeknights or Sunday family dinners, this is one of my favorite soup recipes lately. The combination of the flavorful sausage with the protein-filled beans is a perfect match!
Thanks to other vegetables and lots of seasonings, this is an incredibly filling and satisfying dish that has everything you need for a complete meal in a single dish.
If you love cooking with sausage, my Sausage Muffins with Gravy or my Creamy Tortellini and Sausage Skillet are other recipes you’ll want in your cookbook!
Ingredients Needed
- Onion: White or yellow works fine.
- Carrots: Adds that touch of sweetness.
- Italian Sausage: You can use hot Italian sausage or mild sausage, depending on how spicy you want the soup.
- Garlic: Fresh garlic cloves will give you the best flavor.
- Flour: Helps thicken the broth.
- Seasonings: I use paprika, Italian seasoning, and salt and black pepper to taste.
- Chicken Broth: If you don’t want to use chicken stock, vegetable broth will also work.
- Potatoes: I use Russet potatoes but Yukon Gold also works great.
- White Beans: I use cannellini beans in this soup recipe.
- Fresh Baby Spinach: For some added color and nutrition.
- Heavy Cream: Gives the broth a rich and creamy texture.
How to Make this Sausage White Bean Soup
- Step 1: In a large soup pot, heat olive oil and saute carrots and onions over medium-high heat for 3 to 4 minutes.
- Step 2: Add the ground sausage and cook until browned.
- Step 3: Mix in minced garlic and cook until fragrant.
- Step 4: Sprinkle in the flour and cook another minute or two.
- Step 5: Mix in paprika, Italian seasoning, salt, and pepper.
- Step 6: Stir in the broth and diced potatoes. Let the soup come to a low boil, then cook for 10 to 15 minutes, or until the potatoes are nice and soft.
- Step 7: Add beans and fresh spinach and cook for 2 to 3 minutes.
- Step 8: Finish by mixing in the heavy cream. Taste, adjust salt and pepper to your liking, then serve and enjoy!
Recipe Tips
- You can use frozen spinach instead of fresh. I recommend thawing it and draining excess liquid first to prevent the soup from getting watery.
- Instead of spicy Italian sausage, you could use chicken sausage or turkey sausage for a slightly lighter result.
- Serve this soup with garlic bread or Texas toast and a nice side salad.
- Cannellini beans work great, but great Northern beans, navy beans, and white kidney beans are also great options. You could even add some pinto beans or black beans for variety!
- Sprinkle with a bit of Parmesan cheese to add extra flavor.
- If you have leftover soup, transfer it to an airtight container and store it in the fridge for 3 to 4 days.
