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Italian Sausage White Bean Soup

Published: / Updated: / 48 Comments

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This flavorful Italian sausage white bean soup is loaded with bacon, plenty of tasty sausage pieces, spinach, and oodles of tender cannellini beans. 

Italian sausage white bean soup (two bowls) with a spoon

This soup is simple to make and doesn't use a ton of ingredients. It's also dairy-free, so if you're looking for a soup that's super comforting without any added milk or cream, you've found the right recipe. 🙂

I wanted to make a hearty white bean soup since it's been a long time since I've made one for this website (the last one was my Ham and White Bean Soup back in 2017... yowza). This one ended up reminding me a lot of Zuppa Toscana, actually (the famous Olive Garden soup with sausage, bacon, kale, and potatoes). Chances are that you will like this soup if you like that one!

Love white beans? Try my Turkey White Bean Chili or this Sun-dried Tomato and Basil White Bean Dip.

close-up of Italian sausage white bean soup in a pot with ladle

Recipe notes & tips:

  • You could add a diced potato or two to this soup if you wish. I didn't find it necessary, but I think it would make it even heartier. 
  • Want some heat? Try hot Italian sausage or adding some red pepper flakes. I made the soup in the photos with Johnsonville Hot Italian Sausages.
  • Don't want to use spinach? Try kale or Swiss Chard.
  • You can use some freshly chopped rosemary if you have some on-hand vs. the dried stuff.
  • You could add a splash of cream to this soup if you want to make it even richer (try 1/2 cup to start). 
  • If you're making a big batch to freeze, I would suggest adding the spinach after you thaw it/just before serving. 
  • The beans will continue to release starch as the soup cools, so you may need to add some more broth to leftovers when you're reheating it.
  • I use this Oster hand blender for this recipe. I like how the plastic doesn't scratch my pot.
  • This recipe would be easy to adapt for the Instant Pot. I'd sauté the ingredients as instructed, blend the beans right in the pot, cook it on high pressure for 8 minutes, then add the spinach in after you release the pressure. You may need to thin the soup out with extra broth if needed.

More tasty recipes with Italian sausage:

Italian sausage white bean soup close-up in a bowl

Will you make this Italian sausage white bean soup? Questions? Talk to me in the comments below!

Italian sausage white bean soup (two bowls) with a spoon

Italian Sausage White Bean Soup

This flavorful Italian sausage white bean soup is loaded with bacon, plenty of tasty sausage pieces, spinach, and oodles of tender cannellini beans. 
4.77 from 13 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 6
Calories 740 kcal

Ingredients
 

  • 17.6 ounces (500g) Italian sausages crumbled
  • 4 strips bacon cut into small pieces
  • 1/2 medium onion chopped
  • 3 cloves garlic minced
  • 4 (14 fluid ounce) cans white beans (cannellini) drained
  • 4 cups chicken broth
  • 1 dash Italian seasoning
  • 1/4 teaspoon dried rosemary
  • 2 small carrots peeled & chopped small
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste

Instructions
 

  • Take the sausage meat out of its casings and crumble it into a large soup pot, along with the bacon (I cut it up using kitchen shears).
  • Cook over medium-high heat for 10-12 minutes or until the sausage and bacon are somewhat crispy/the fat has been rendered out. Meanwhile, prep the other ingredients.
  • Transfer the sausage and bacon to a plate (I don't line it with paper towel because the extra fat adds more flavor, but you can if you want). Leave about 2 tablespoons of fat in the pot (spoon any excess out).
  • Add the onion to the pot and sauté it for 3-5 minutes or until it's softened and starting to lightly brown.
  • Stir in the garlic and cook for 30 seconds.
  • Add the beans, chicken broth, Italian seasoning, and rosemary. Give it a good stir and scrape up any brown bits off the bottom of the pot.
  • Take the pot off the stove. Using an immersion/stick blender, purée the soup. I like to leave some beans whole. The soup will thicken a bit more as it cooks, but the thickness/texture will be similar to what it is after you do this part, so keep that in mind. If you don't have a stick blender, transfer a ladle or two of beans to a regular blender, or use a potato masher or fork for a more rustic texture.
  • Return the sausage and bacon to the pot and add in the chopped carrots as well. Increase the heat to high. Once the soup starts to boil, cover the pot with the lid slightly ajar and reduce the heat so it's simmering. Cook for 15-20 minutes or until the carrots have softened and the soup has thickened up a bit more.
  • Stir in the spinach and let it wilt for a minute or two. Taste and season with salt & pepper as needed. Serve immediately.

Notes

  • I used a 5-pack of Johnsonville sausages for this recipe. Anything in the ballpark weight-wise will work. Or use ground sausage meat to skip the step of taking it out of the casings.
  • Use low-sodium chicken broth if sensitive to salt. Bacon and sausages can be fairly salty so you probably won't need to add much extra salt to this soup.
  • Instant Pot method: sauté the ingredients as instructed, blend the beans right in the pot, cook it on high pressure for 8 minutes, then add the spinach in after you release the pressure. If needed, add extra broth to thin the soup out.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 740kcalCarbohydrates: 71gProtein: 41gFat: 33gSaturated Fat: 12gCholesterol: 73mgSodium: 1314mgPotassium: 1978mgFiber: 18gSugar: 2gVitamin A: 3722IUVitamin C: 18mgCalcium: 285mgIron: 12mg
Keyword Italian sausage white bean soup
Author Natasha Bull

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  2. Kathy says

    This soup was next level! Did kale instead of spinach, and added potatoes like you suggested. This will become a definite staple. So much flavor and creaminess and no dairy! Thank you for sharing!!!

    Reply

  3. Jessica says

    This is as delicious! I only had 3 cans of beans but it was perfect ..sautéed spicy sausage and 3 strips of bacon in the InstantPot. I removed that and sautéed the onions and garlic then added everything back to the pot. Only one pot to wash is amazing! Since I don’t have a hand blender I used my ninja blender and it worked perfect ...8 minutes and it was piping hot! Thanks for sharing 🙂

    Reply

  4. Janet Threatt says

    5 stars
    I just made this recipe. I love it. The only thing I didn't have was the fresh spinach ( wish I did), but is came out great anyway, The flavors are amazing to me. Will be making this again, Great on this snowy cold day,

    Reply

  5. AngelaML says

    5 stars
    Hi Natasha - I made this soup yesterday and we really enjoyed it! Definitely another keeper to go into the rotation.

    I'm glad you gave the slow cooker instructions in the comments, as I did make in the slow cooker. I increased the quantity of the veggies (a whole onion, 1 lb bag baby carrots, 5 oz bag baby spinach). I also substituted Italian chicken sausage and left out the bacon, as it's a no-no for me.

    I mashed 2 of the cans of beans before cooking as I couldn't figure out how I would strain some out afterwards with everything all mixed together. I didn't saute anything on the stove, just put everything into the slow cooker on low for 8 hours. Loved the broth texture with the mashed beans, that is something I've never done before! I didn't have rosemary so just added more of the Italian seasoning and more garlic.

    Happy for the leftovers as we are getting another big snow storm today!

    Reply

  6. Dianne says

    I used pancetta instead of bacon & only blended half the beans. Delicious on this nor’easter storm heading our way,

    Reply

  9. Karen says

    You have a gift for creating simple, delicious, hearty meals that are made with common ingredients. We make your recipes at least once a week, sometimes more, and we have yet to find one that we don’t like. In fact, we have several in heavy rotation. Thank you for all of your efforts!

    Reply

    • Natasha says

      Aww thank you so much!! That makes me really happy... I try to keep things simple. 🙂 I appreciate you taking the time to write this comment.

      Reply

  11. Lisa says

    I recently discovered your site via the gram...and everything I have made of yours is amazing. Do you have a suggestion for using dry beans in the instant pot instead of canned? Love the idea of turning on the instant pot and walking away for my busy days. Thanks in advance!

    Reply

    • Natasha says

      Hi!! I'm so glad you found me and are enjoying the recipes! 🙂 Unfortunately, I actually haven't done any experimenting with dried beans in the IP, so I don't really have anything useful to say about it, but I know lots of people swear by it. I know there's a way to cook them, but say for a soup, I don't know if you should soak them overnight first or if they will need to be pressure cooked for a bit longer than most soups take.

      Reply

  12. Donna says

    This sounds delish! I’m wondering how it would taste with chicken sausage and turkey bacon as a substitute. I’d like a lower salt/calorie version. Any ideas??

    Reply

  13. Ezachos says

    My family and I loved this! Next time I make it, I’ll watch it more carefully when it’s simmering toward the end of the recipe, it scorched a tiny bit, I think because the soup was so bean-starchy. It also didn’t look nearly as vibrant as the picture, kind of a bummer. But yummy nonetheless!

    Reply

  14. Lauren says

    5 stars
    I struggle to make soups that aren't bland but this is full of flavor from the sausage and bacon and was super easy and fast to make. I followed the recipe as written (which I usually don't do) and it is perfect!

    Reply

    • Natasha says

      Hi! I'd sauté the sausage and bacon in a skillet (add the onions and garlic as the recipe indicates) then add it to the slow cooker along with everything except the spinach. 3-4 hours on high or 6-8 on low. Do the mashing the beans bit and then add the spinach in during the last 20-30 minutes or so to wilt. You *could* skip the bacon and just add the crumbled raw sausage into the Crockpot along with the garlic and onions and it'll still cook, but it may not be quite as flavorful.

      Reply

  16. Madeline says

    5 stars
    Yum! I made this for dinner last night - it was hearty, delicious and just what I was craving on a cold night. I made a few modifications: I skipped the bacon and used 2 cans of beans instead of 4 (this was because I used a potato masher and didn't blend/mash them up as much). I try a lot of recipes that I see on Pinterest and this one wins the "make it again" award!

    Reply

  17. Dee says

    4 stars
    Good recipe! I didnt use bacon bcause I thought it wasnt necessary with sausage. I didnt use carrots because I didnt have them. Swapped in kale for spinach, holds up better to me for leftovers. But good flavor and filling.

    Reply

  19. Olivia says

    5 stars
    So smokey and delicious! I’m not one to normally get full from soup, but a bowl of this one actually filled me up. I can definitely see this becoming a cold-month comfort food 🙂

    Reply

  20. Mary-Claire says

    5 stars
    I made this for guests, using spicy sausage, and EVERYONE wanted the recipe!! It was seriously so delicious with crusty bread and wine!! Comfort in a bowl!!
    I found the leftovers had a bit too much heat so next time I will only use half hot Italian sausage and half mild! I will also be doubling it and putting some in the freezer!! I only wish I had taken a photo-but it looked just like it does in this post!! Do yourself a favour and make this!!! It is THAT GOOD!!

    Reply

  21. Mandy says

    Made this soup tonight, as usual did not disappoint. Will definately make again. Thank you, love your recipies.

    Reply