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Sausage White Bean Soup Recipe

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Warm up with this hearty sausage white bean soup! Packed with savory sausage, creamy beans, and fresh spinach, it’s the perfect comforting meal.

  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 pound of beef sausage
  • 1/2 medium onion, chopped
  • 3 cloves of garlic, minced
  • 4 cans (14 oz each) of white beans
  • 4 cups of chicken broth
  • 1/4 teaspoon of Italian seasoning
  • 1/4 teaspoon of dried rosemary
  • 2 small carrots, peeled and chopped
  • 2 cups of fresh baby spinach, packed
  • Salt and pepper, to your taste

Instructions

  1. Cook the sausage: Start by browning the sausage in your soup pot over medium-high heat. This step isn’t just about cooking the meat—it’s about rendering out all that flavorful fat, which will infuse the soup later. Don’t rush this part; it can take 10-15 minutes to get those crispy edges. Remove the sausage and set it aside, leaving about 2 tablespoons of the fat in the pot.
  2. Sauté the onion and garlic: Toss the chopped onion into the pot and let it cook until it’s soft and golden, about 3-5 minutes. Add the minced garlic and stir for another 30 seconds, just long enough to release its aroma.
  3. Add the beans, broth, and herbs: Pour in the beans (with their liquid), chicken broth, Italian seasoning, and rosemary. Stir well and scrape up any browned bits stuck to the bottom of the pot. These bits add incredible depth to the soup’s flavor.
  4. Blend to your desired consistency: Turn off the heat and grab your immersion blender. Purée the soup right in the pot, leaving some beans whole for texture. If you don’t have a blender, mash a few beans with a fork or potato masher—it’ll still turn out deliciously creamy.
  5. Simmer and add veggies: Return the sausage to the pot and bring everything to a gentle boil. Reduce the heat, cover with the lid slightly ajar, and let it simmer for 15-20 minutes. Add the carrots during this stage so they soften but don’t turn mushy.
  6. Finish with spinach: Right before serving, stir in the spinach and let it wilt for a minute or two. It adds a fresh pop of green and rounds out the dish beautifully. Taste and adjust the seasoning with salt and pepper.

Notes

If you’ve got leftovers (lucky you!), let the soup cool completely before transferring it to an airtight container. It’ll keep in the fridge for 3-4 days or in the freezer for up to 3 months. When reheating, warm it gently on the stovetop or in the microwave, stirring occasionally to ensure it heats evenly. You might need to add a splash of broth or water to loosen it up, as it thickens when chilled.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner