This flavorful Italian sausage white bean soup is loaded with bacon, plenty of tasty sausage pieces, spinach, and oodles of tender cannellini beans.
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.
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:
Will you make this Italian sausage white bean soup? Questions? Talk to me in the comments below!

Italian Sausage White Bean Soup
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.
Cyd says
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!!!
Natasha says
You're welcome! Glad you enjoyed it. I like the rice idea!
Tina Porter says
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.
Tina Porter says
Sorry should have given this five stars.
Natasha says
Thank you - I updated the rating for you. 🙂
Natasha says
Thank you so much!!
Jana says
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.
Natasha says
Glad you liked it! Yup, it would definitely be easy to tweak. 🙂
Hanna says
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!
Natasha says
That's great to hear, Hannah!! So happy you enjoyed it!
Maggie says
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!
Miranda @ Salt & Lavender says
Sounds good to me, Maggie! So glad you enjoyed it!
Linda says
Delicious and very simple! Definitely adding to our meal rotation!
Miranda @ Salt & Lavender says
Wonderful to hear, Linda! Thanks for trying it!
Cindy N says
I made this soup for dinner tonight. Absolutely amazing. Will make again. I did not smash any beans So Good
Miranda @ Salt & Lavender says
Love to hear that, Cindy!
LKG says
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!
Natasha says
So glad you enjoyed it and plan on making it again! I love the lemon idea!
Denise says
Very good will make again. I used kale instead of spinach and added a little heavy whipping cream.
Natasha says
I'm so glad you enjoyed it!! Love those tweaks! 🙂 Thanks for your review, Denise!
Sandra says
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.
Natasha says
Fantastic!! I'm so pleased that you gave it a try! 😀
Jenny Hill says
Great recipe simple to do. I added a little jalapeño pepper and a few tomatoes. Served with grated Parmesan cheese. Fabulous
Natasha says
I'm so pleased you enjoyed it, Jenny! Love the additions. Thanks for your review!
Susi says
Just made this - turned out really well. Very tasty. Its going on my go to list. 😆 Thanks for posting.
Natasha says
Yay!! That's great to hear. Thanks for your 5-star review, Susi!
Bill says
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!
Natasha says
Thank you so much, Bill!! 🙂
Stacey A says
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.
Natasha says
You're very welcome!! I appreciate you taking the time to write me reviews, Stacey! 🙂
Terri says
Love this soup! Will definitely make this often.
Natasha says
Fantastic!! 😀
Amanda says
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!
Natasha says
I'm glad you enjoy this soup!! 🙂
Diane Hall says
OH MY GOODNESS this is SOOOO good. Just made it, used fresh cooked beans. It is wonderful. I LOVE IT.
Miranda @ Salt & Lavender says
That's so nice to hear, Diane! Thank you for the sweet comment!
Erica K. says
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!
Natasha says
I'm so happy you enjoyed it!! 🙂 Thanks for your review!
Sarah says
Does this recipe freeze well?
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.
Normajean says
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.
Natasha says
Fantastic!! You're welcome!
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.
Natasha says
I'm so glad you enjoyed it!! 😀 Thanks for your review!
Sparkles says
Turned out amazing!!!
Miranda @ Salt & Lavender says
Awesome! Glad to hear it!
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!
Natasha says
Fabulous!! You're very welcome Paul! 🙂
Maggie says
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.
Natasha says
Glad you enjoyed it, Maggie! 🙂
Kara says
What’s the best way to do this in a crockpot you think?
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.
Russ says
I actually used my own homemade ground sausage, added more carrots, and added 3 russet potatoes diced up.
Natasha says
Sounds delicious, Russ! 🙂
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!
Natasha says
Fantastic!! Thanks so much for your kind review, Karen! 🙂
Alex says
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!
Natasha says
Yay!! That makes me so happy, Alex! Thanks for your review. 🙂
Stacey says
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!
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. 😀
Lori Martine says
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. 😃
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!