Italian Sausage White Bean Soup

This Italian Sausage White Bean Soup is the perfect hearty, rustic meal. The rich, savory flavor of Italian sausage pairs perfectly with creamy white beans, aromatic vegetables, and a savory herb-filled broth. It is incredibly easy to make, comes together in about 40 minutes, and is even better the next day.

Here is how to make it:

Ingredients

The Base:

• 1 lb Italian sausage (mild or hot, depending on your spice preference), casings removed

• 1 large yellow onion, diced

• 2 large carrots, peeled and diced

• 2-3 stalks celery, diced

• 4 cloves garlic, minced

• 2 tbsp olive oil (optional, only if your sausage is very lean)

• 1 tsp dried oregano

• 1 tsp dried thyme (or a few sprigs of fresh thyme)

• 1/2 tsp red pepper flakes (optional, for extra heat)

• Salt and freshly ground black pepper, to taste

The Liquids & Beans:

• 6 cups low-sodium chicken broth (or beef/vegetable broth)

• 3 (15-oz) cans cannellini beans (or Great Northern beans), drained and rinsed

• 1 (15-oz) can diced tomatoes (with their juices) – optional, see note below

• 1 Parmesan rind (optional, but highly recommended for flavor)

The Greens & Finish:

• 3-4 cups fresh spinach or chopped kale (stems removed)

• 1/2 cup heavy cream or half-and-half (optional, for a creamy broth)

• Fresh parsley, chopped (for garnish)

• Freshly grated Parmesan cheese (for serving)

• Crusty bread (for serving)

Instructions

1. Brown the Sausage

• Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat.

• Add the Italian sausage (removed from its casings). Use a wooden spoon to break it up into bite-sized chunks.

• Cook for 5-7 minutes, until the sausage is deeply browned and cooked through. Remove the sausage with a slotted spoon and set it aside on a plate. Leave about 1-2 tablespoons of the rendered fat in the pot (this is where all the flavor is; if your sausage released very little fat, add 1 tbsp of olive oil).

2. Sauté the Vegetables (The Soffritto)

• Add the diced onion, carrots, and celery to the pot. Season with a pinch of salt (this helps them release their moisture).

• Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.

• Add the minced garlic, oregano, thyme, and red pepper flakes. Cook for 1 more minute, stirring constantly, until fragrant.

3. Simmer the Soup

• Pour in the chicken broth, making sure to scrape the bottom of the pot with a wooden spoon to release all the browned bits (the fond).

• Add the drained and rinsed cannellini beans, the diced tomatoes (if using), the browned sausage, and the Parmesan rind (if using).

• Bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 15-20 minutes. (You can simmer it for up to an hour if you have time—the flavor just gets better).

4. Add the Greens and Cream

• Remove the Parmesan rind from the pot (if you used one).

• Stir in the fresh spinach or kale. Let it cook for 2-3 minutes until it has completely wilted into the soup.

• If you want a creamy soup, reduce the heat to very low and stir in the heavy cream or half-and-half. Warm it through gently—do not let the soup boil once the cream is added, or it may curdle.

• Taste the soup and adjust the seasoning. (Italian sausage and Parmesan are already salty, so you may not need much extra salt).

5. Serve

• Ladle the soup into bowls. Top generously with freshly grated Parmesan cheese and chopped fresh parsley.

• Serve immediately with a side of warm, crusty sourdough or garlic bread for dipping.

A Few Tips for the Best Soup:

• Sausage Choice: If you like a kick, use hot Italian sausage. If you prefer things milder, use sweet. You can also use ground turkey Italian sausage for a leaner option.

• To Tomato or Not to Tomato? This soup is fantastic both ways. Adding tomatoes makes the broth slightly red, tangy, and more like an Italian stew. Omitting the tomatoes gives you a creamier, more savory white bean soup.

• Creamy Without Cream: If you don’t have heavy cream, scoop out about 1 cup of the cooked beans and broth, blend it in a blender until smooth, and stir it back into the pot. This gives the soup a luscious, creamy texture without any dairy!

• Parmesan Rind: If you buy Parmesan cheese, never throw away the hard, waxy rind. Keep it in a bag in your freezer. Throwing one into a simmering soup adds an incredible depth of umami and saltiness.