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Italian Sausage White Bean Soup

Published: / Updated: / 171 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. 
4.91 from 55 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 6
Calories 715 kcal

Ingredients
 

  • 1 pound Italian sausage see note
  • 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
 

  • Add the sausage meat to a large soup pot, along with the bacon (I cut it up using kitchen shears).
  • Cook over medium-high heat until the sausage and bacon are somewhat crispy/the fat has been rendered out (this can take upwards of 15 minutes). 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

  • For the sausage, anything around the 1 pound/16 oz. ballpark is fine - it doesn't need to be exact. Here in Canada I buy a 500g (17.6 oz.) 5-pack of Johnsonville mild Italian sausages and take the meat 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: 715kcalCarbohydrates: 71gProtein: 40gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 70mgSodium: 1267mgPotassium: 1864mgFiber: 18gSugar: 3gVitamin A: 3734IUVitamin C: 6mgCalcium: 282mgIron: 11mg
Keyword Italian sausage white bean soup
Author Natasha Bull
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  1. Cyd says

    5 stars
    Thank you for this delicious recipe! At the end, I added about 1/2 cup of rice because mine wasn’t quite as thick as I like it. The rest was just like the recipe. I love recipes I can easily make for my Celiac mom…I just used gluten free chicken broth and sausage! Yummy!!!

    Reply

  2. Tina Porter says

    5 stars
    I’ve made this soup so many times - it’s my absolute favourite! Easy to make, very healthy and delicious. Serve for lunch with some crusty bread and you’ll have everyone asking for more. Love, love, love it.

    Reply

  3. Jana says

    4 stars
    Super tasty and simple. I dont think I will use the bacon next time, the saisages were salty enough. Chicken in this with a hint of lemon would be pretty yummy too. Might try that next.

    Reply

  4. Hanna says

    5 stars
    So amazing! I needed something easy to make in college as I don’t have much time and this recipe was delicious! I added some potatoes and it was incredible. Will be making again!

    Reply

  5. Maggie says

    5 stars
    I have been making a variation of this soup for years! I just wanted to share with you, my small tweaks. I buy a rotisserie chicken every Sunday, and make a giant pot of broth with the bones. Throw in a whole carrot or two, an onion, and celery if there happens to be any. I use this stock all week, for rice, etc. I especially love using it when I'm making a pot of soup! I also usually have a Parmesan cheese rind or two in the fridge or freezer.... I like to pop one of those in to the mix as well! I've used spinach, kale, arugula and even romaine lettuce for my 'green'.
    That's my two cents! Great recipe! I enjoy making it!

    Reply

  7. Cindy N says

    I made this soup for dinner tonight. Absolutely amazing. Will make again. I did not smash any beans So Good

    Reply

  8. LKG says

    5 stars
    This recipe is awesome! The only thing that was missing from this was a biggg squeeze of lemon, otherwise it was a bit too rich for my tastes. I even subbed the normal sausage for Beyond Sausage and it still came out great, and I suspect all the meat products can be subbed easily for vegan alternatives! Already bought two more cans of beans to make it again!

    Reply

  10. Sandra says

    5 stars
    This soup was so delicious and filling! My husband loved it and said it looked pretty when I served it! After reading your notes I decided to add the potatoes and 1/2 cup of cream. I will definitely be making this again, now one of my new favorites.

    Reply

  11. Jenny Hill says

    5 stars
    Great recipe simple to do. I added a little jalapeño pepper and a few tomatoes. Served with grated Parmesan cheese. Fabulous

    Reply

  13. Bill says

    5 stars
    This is the most amazing soup. Perfectly balanced with so much flavour.
    The very best Italian soup, close your eyes and you are in Tuscany!

    Reply

  14. Stacey A says

    5 stars
    Super easy, it was good the first day but this was one that got better the next day. Thank you! Your recipes have been a game changer in my kitchen.

    Reply

  16. Amanda says

    5 stars
    I’ve made this recipe a couple of times and we’ve enjoyed it each time. I changed a few things after the first time. I tried cooking the bacon with the sausage but it didn’t cook right. The sausage was done but the bacon was limp and not crisp at all. Now I cook the bacon separately and then add it to the sausage. Also, I use 3 cans of beans in the beginning and blend those up. I use the last can as whole beans for the texture. This is a great dairy free recipe. You can’t tell it doesn’t have cream in it!

    Reply

  18. Erica K. says

    5 stars
    This was so good! Thanks for a great recipe! I didn’t have the immersion blender so I just mashed two cans of the beans with a fork as recommended! So delicious!

    Reply

    • Natasha says

      I haven't personally tested freezing it, but I don't see why it wouldn't work for this recipe. If you're planning on freezing the whole batch, I'd probably add the spinach in when reheating, but even frozen with the spinach in it, it should still be good.

      Reply

  20. Normajean says

    5 stars
    My husband and I LOVE this soup! I used less Italian sausage since I didn’t have a full pound + I added a potato I needed to use up. Thank you for this great soup.

    Reply

  21. Linda says

    This soup was delicious. I didn’t do the blender thing I just mashed some of the beans put them back into the soup then added some heavy cream to whole mixture: Then when I added the spinach I also added mushrooms. It added a different flavor & my husband loved it! I’m sure we will eat it often.

    Reply

  23. Paul says

    I had all the ingredients for this already in my freezer, fridge and cupboard, so finding this recipe was a bonus! I only used half the amount of beans but added half a diced potato to maintain the consistency. It was an excellent hearty dinner paired with some buttered Russian Rye bread and a glass of Malbec. Thanks!

    Reply

  24. Maggie says

    5 stars
    Just finished making this. I had venison sausage so I used that. I also removed the bacon fat from the post. Added about 1/2 cup of heavy cream. It tastes so good. Great soup for these cold, winter days. I like that it’s a one pot meal also. This recipe is a keeper.

    Reply

    • Natasha says

      Steps 1-5 in a skillet, transfer to slow cooker. Follow steps 6-8 as best you can for a slow cooker (like puree the soup then add the remaining ingredients and close the lid, cook 6-8 hours low or 3-4 on high). Add the spinach in right at the end.

      Reply

    • Karen says

      A very hearty & delicious soup!! Never mixed Italian sausage with bacon in a soup. It was splendid! Glad I had fresh herbs in my garden to use, rosemary, that is. . And not only easy to follow directions, but loved your helpful hints along the way! Hope to try another soup soon!

      Reply

  27. Alex says

    5 stars
    This is one of the best recipes I’ve made in a long time. I love that the ingredients are simple and that the recipe isn’t overly complicated. I will make again and add potatoes next time. Thanks for the recipe!

    Reply

  28. Stacey says

    5 stars
    WOW, this was one of the best soups I have ever had in my life- thank you!! Iust went heavy on the number of ladles of beans I spooned into the blender, as I like
    my soups on the thicker side. My 6-yeae-old son and husband loved it, too! Love your blog!

    Reply

    • Natasha says

      That makes me so happy. Thanks for taking the time to write me a review, Stacey! So pleased it's a favorite in your house. 😀

      Reply

  29. Lori Martine says

    5 stars
    I messed up somehow and didn't get 4 cans of beans....the soup is still delicious! I agree with OP, that potatoes could be added to make it heartier. I may do this with the remaining 1/2 due to error of not having enough beans, but when I make it again I'll make sure to have everything before I start. 😃

    Reply

    • Natasha says

      I'm so glad you still enjoyed it, Lori! I think adding a diced potato to the other half of the batch would work great. 🙂 Thanks for your review!

      Reply