Description
Sausage White Bean Soup is a hearty and comforting one-pot meal featuring spicy Italian sausage, tender white beans, vibrant vegetables, and fresh spinach, all simmered in a flavorful creamy broth. Perfect for chilly nights, this balanced soup is rich in protein and packed with veggies, making it a satisfying and delicious choice for any seasonal menu.
Ingredients
Scale
Main Ingredients
- 19 oz spicy (hot) crumbled Italian sausage
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning (or Herbs from Provence)
- 1 tablespoon fresh thyme (leaves only, no sprigs)
- 1/4 teaspoon red pepper flakes (to taste)
- 2 medium carrots (sliced)
- 15 oz cannellini beans (canned, rinsed and drained)
- 4 cups chicken stock
- 5 oz fresh spinach
- 1/2 cup heavy cream
- salt and pepper (to taste)
Instructions
- Cook Sausage and Aromatics: In a large saucepan over medium heat, add the crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, fresh thyme leaves, and red pepper flakes. Stir regularly to break up the sausage and cook for about 5 minutes until the onion softens and begins to lightly brown.
- Add Vegetables and Beans: Stir in the sliced carrots and half of the rinsed and drained cannellini beans. Mix well to combine all ingredients.
- Add Stock and Simmer: Pour in 4 cups of chicken stock, stir well, cover with a lid, and bring the mixture to a boil. Once boiling, reduce heat to a gentle simmer and cook for 20 minutes or until the carrots are tender.
- Add Spinach and Remaining Beans: Add the fresh spinach and the remaining half of the white beans to the pot. Cover and let the spinach wilt on low heat, stirring occasionally.
- Optional: Thicken the Soup: For a thicker texture, transfer the remaining half of the beans along with a ladle of soup liquid (without sausage) to a blender and blend until smooth. Alternatively, mash the beans with a fork for a chunkier texture, then add back into the pot with the spinach and heat gently until wilted.
- Finish with Cream and Seasoning: Remove the soup from heat and stir in the heavy cream. Adjust consistency by adding more chicken stock or water if desired, or add more cream for extra richness. Season with salt, pepper, and additional red pepper flakes to taste.
- Serve and Garnish: Top with some fresh thyme leaves before serving. Enjoy your warm and hearty sausage white bean soup!
Notes
- This soup makes a great make-ahead meal and stores well in the fridge or freezer.
- For a thicker and creamier soup, increase heavy cream to 1 cup.
- Use fresh herbs where possible for the best flavor; dried herbs can be substituted if needed.
- If you prefer a milder soup, reduce or omit the red pepper flakes.
- Feel free to swap chicken stock for vegetable stock to make it suitable for a vegetarian version, omitting the sausage accordingly.
- Leftovers taste even better the next day after the flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 787 kcal
- Sugar: 8 g
- Sodium: 1703 mg
- Fat: 57 g
- Saturated Fat: 23 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 145 mg
