If you’re looking for a comforting, flavor-packed soup that’s both filling and easy to make, this sausage white bean soup is just what you need. It’s rich, hearty, and loaded with savory goodness from the beef sausage, tender beans, and a medley of aromatics. With each spoonful, you’ll get a blend of creamy beans, juicy sausage, and fresh spinach – all simmered together to create a cozy bowl of soup that’s perfect for any season.

One of the things I love most about this recipe is how satisfying it is without being heavy. The beans give it a wonderful creamy texture, while the sausage brings depth and a bit of a savory bite. It’s a meal that feels like a warm hug – exactly what I crave on a chilly day. Plus, it’s quick to make, and you don’t need any fancy ingredients to pull it off.

I first came across a version of this soup at a little Italian café on a rainy day. I remember sitting there, warming my hands on the bowl, and thinking I had to try making something like this at home. After a few tweaks and adjustments, this became one of my go-to recipes for meal prep or a last-minute dinner. The best part? It only gets better as it sits, so leftovers are a treat, too.

A little backstory on this humble soup

White bean soups have been popular in Mediterranean and Italian cooking for ages, often featuring simple ingredients like beans, greens, and herbs. Traditionally, these soups were hearty peasant fare, designed to stretch inexpensive ingredients into a filling meal. Over the years, people started adding sausages or other proteins to make it even more substantial, and different variations popped up across regions. While there are many ways to make it, the combination of beans, greens, and sausage has become a classic that works beautifully in a variety of cuisines.

This recipe combines those classic elements with a few subtle seasonings like Italian herbs and rosemary to bring out the flavor of the sausage and beans. It’s a little rustic, a little refined, and entirely comforting.

Let’s talk ingredients: flavor in every bite

Each ingredient in this soup plays an important role, and a few little tweaks can make it truly your own.

Beef sausage: The star of the show! The sausage brings a savory, meaty flavor to the soup that’s hard to beat. If you prefer, you can substitute it with turkey or chicken sausage. Just make sure it’s well-seasoned, as this is where a lot of the flavor comes from.
White beans: These give the soup its creamy texture and bulk. Canned beans work perfectly here for convenience, but if you have the time, using dried beans (soaked and cooked) adds an extra layer of flavor. Cannellini or Great Northern beans are both great options.
Onion and garlic: The aromatics that create the base of the soup. They add sweetness and depth as they cook, infusing the broth with a subtle richness. If you’re out of onions, shallots work well as a substitute.
Chicken broth: The base of the soup, bringing all the ingredients together. Use a good-quality low-sodium broth if you can; it makes a big difference. If you want a vegetarian version, swap this out for vegetable broth.
Carrots: These add a touch of natural sweetness and some color. They also soften up nicely as the soup simmers, adding to the hearty feel of the dish.
Baby spinach: A fresh burst of green that gets stirred in at the end. The spinach wilts down quickly, adding a mild flavor and a nice contrast to the creamy beans and sausage. Kale or Swiss chard would work too, though they take a bit longer to cook.
Italian seasoning and rosemary: These herbs add a subtle earthiness that complements the sausage and beans. Rosemary is particularly aromatic, so a little goes a long way. If you don’t have these exact spices, dried thyme or a bay leaf can work in a pinch.

Kitchen gear: what you need (and what you can skip)

You don’t need a lot of fancy equipment for this recipe, which makes it even more appealing.

Large soup pot: A heavy-bottomed pot or Dutch oven is perfect here, as it distributes heat evenly and allows the ingredients to cook without burning.
Immersion blender: This is super handy if you want a smoother soup without transferring hot liquid to a blender. If you don’t have one, you can use a potato masher or even a fork to mash some of the beans for texture.
Sharp knife and cutting board: You’ll need these for chopping the onion, garlic, and carrots. A sharp knife makes quick work of these prep steps.
Ladle: For serving up that delicious soup once it’s ready!

Step-by-step: let’s make sausage white bean soup

Brown the sausage: Add the sausage to your pot over medium-high heat. Break it up with a spoon as it cooks. You’ll want the sausage to get nice and browned and slightly crispy. This can take about 15 minutes, so be patient – the browning adds a lot of flavor. Once it’s done, transfer the sausage to a bowl, but leave about two tablespoons of fat in the pot for extra flavor. (If there’s too much fat, just spoon it out.)
Sauté the aromatics: Add the chopped onion to the pot and cook for about 3-5 minutes, stirring occasionally. You want the onions to soften and start browning a bit. Then, add the garlic and cook for just 30 seconds – garlic burns quickly, so keep an eye on it!
Build the base: Pour in the beans, chicken broth, Italian seasoning, and rosemary. Give everything a good stir and make sure to scrape up any browned bits from the bottom of the pot. Those bits add tons of flavor!
Blend to your desired texture: Take the pot off the heat and blend the soup with an immersion blender. I like to leave a few beans whole for texture, but you can blend it until smooth if that’s your preference. If you don’t have a blender, just mash a portion of the beans with a potato masher.
Add the sausage back in and simmer: Return the sausage to the pot, bring the soup to a gentle boil, then reduce the heat to let it simmer. Cover the pot with the lid slightly ajar and cook for 15-20 minutes, until the carrots are tender and the soup has thickened a bit more.
Add the spinach and season: Stir in the baby spinach and let it wilt for a minute or two. Taste and add salt and pepper as needed. Serve your soup hot, garnished with a little fresh parsley or grated Parmesan if you like!

Mix it up! Variations to try

There are so many ways to make this soup your own. Here are some of my favorites:

Vegetarian version: Swap the sausage for a plant-based sausage and use vegetable broth instead of chicken broth. You’ll get all the flavor with none of the meat.
Low-carb twist: Use fewer beans and add more leafy greens like kale or spinach. You can also add cauliflower rice for a low-carb filler.
Extra veggies: Throw in whatever you have on hand! Zucchini, bell peppers, or even potatoes work well. Just add them with the carrots so they have time to cook.
Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño with the garlic if you like a bit of heat.

Serving suggestions: make it a meal

This soup is a meal on its own, but if you want to make it extra special, serve it with crusty bread or a side salad. A sprinkle of Parmesan on top adds a nice salty finish. For presentation, ladle the soup into bowls and garnish with fresh parsley or a drizzle of olive oil. If you’re having guests, serve it with some garlic bread for a truly comforting spread.

beverage pairings

For a refreshing pairing, try a sparkling water with a twist of lemon. The light acidity cuts through the richness of the soup beautifully. If you’re craving something cozy, a hot apple cider or a herbal tea (like chamomile or mint) complements the flavors well. For a bit of a treat, a glass of ginger ale brings a sweet, spicy note that works surprisingly well with the savory soup.

Storing and reheating tips

This soup stores like a dream! Keep leftovers in an airtight container in the fridge for up to 4 days. It actually tastes better the next day as the flavors meld. To reheat, just warm it on the stovetop over medium heat, adding a splash of water or broth if it’s too thick. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.

Adjusting for different serving sizes

This recipe serves about 6, but it’s easy to adjust. For a smaller batch, just halve the ingredients. If you’re cooking for a crowd, double the recipe – but keep in mind that you might need a larger pot! Also, the cooking time may increase slightly when you’re making a bigger batch.

Troubleshooting common issues

Too thick: If your soup is too thick, just add a bit more broth until you reach your desired consistency.
Too salty: If you went a little overboard with the salt, try adding a splash of vinegar or a squeeze of lemon to balance it out.
Sausage too dry: Avoid overcooking the sausage at the start. If it does get a bit dry, the broth will help rehydrate it as it simmers.

Frequently asked questions

Can I use dried beans instead of canned? Absolutely! Just soak and cook them in advance – you’ll need about 6 cups of cooked beans.
Can I freeze this soup? Yes, it freezes well for up to 3 months. Just thaw overnight and reheat gently.
Is this soup spicy? No, it’s mild as written. Add red pepper flakes for heat if you like it spicy.
Can I make this soup vegan? Yes! Use plant-based sausage and vegetable broth for a vegan-friendly version.
How do I make it creamier? Blend more of the beans or add a splash of cream or coconut milk for extra richness.

Give this sausage white bean soup a try and don’t be afraid to make it your own! It’s the kind of recipe that’s hard to mess up – just delicious, cozy, and so easy to customize. Enjoy!

Sausage White Bean Soup Recipe