White Bean and Sausage Soup

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Hearty White Bean and Sausage Soup is creamy and packed with flavorful veggies, seasoned Italian sausage, and tender white beans.

Top your bowl with a generous sprinkle of Parmesan cheese and dip in some crusty buttered bread for the ultimate comfort food!

Overhead image of White Bean and Sausage Soup

White Bean and Sausage Soup

This Sausage Tortellini Soup and this White Bean Soup are two of my personal favorite recipes and luckily, the entire family loves both. So naturally, a mashup was in order! This white bean and sausage soup is total comfort food.

While there is some dairy in this soup that helps to thicken it, we also thicken it by blending up some of the beans. This yields an even thicker and heartier soup, but in a more nutritious way — score!

Process shots-- images of the oil and sausage being added, and the sausage being browned, then butter, onion, and carrots being added

White Bean and Sausage Soup Ingredients

A few ingredients worth going into detail on:

  • Chicken stock: The better the stock used, the better this soup will taste. A good store-bought stock will reward you with a deeply flavorful soup. We love Swanson® chicken stock best! (Not sponsored)
  • Italian-style ground sausage: Depending on personal preference, use mild or spicy sausage — either works. Sausage can come in different-sized packages — as long as you’re in the general ballpark, this recipe will work just fine. We use 1 pound, but if you have a 19-ounce package, throw it all in if you like — you’ll just have a meatier soup. If using Italian sausages with casings, be sure to remove the casings before cooking
  • We combine heavy cream and whole milk to create an ultra-creamy and indulgent soup. Why use the two together? In testing, this was the favorite combination we found that yielded the perfect heartiness and creaminess with the least amount of calories and fat. When we tested the soup using all milk (no cream), it wasn’t quite creamy/rich enough for our preference. For an even richer or more creamy soup, feel free to use all heavy whipping cream instead of a combination of the two.

QUICK TIP

Sausage comes in many styles. For this recipe, we use fresh sausage, not the smoked kind. And while you can choose either hot or mild (also called sweet), don’t pick the sweet type. That’s breakfast sausage and has a different flavor profile. Sausage can come in links or in bulk. This recipe uses bulk sausage, and if you have links, simply open the casing and remove the sausage. Good to go!

Process shots of this White B and Sausage Sean soup-- garlic, seasonings, flour, chicken stock, and beans being added to the pot

White Bean and Sausage Soup Tips

  • Thoroughly sauté the veggies. To avoid crunchy onion and carrot bites in the finished soup, make sure to take the time to really soften them at the beginning of the cooking time. They don’t soften much more throughout the rest of the soup-making process — this is a pretty quick soup!
  • Make sure the flour doesn’t stick to the bottom of the pan. (Scrape the bottom thoroughly with a wooden spoon.) If the flour does settle on the bottom, the soup won’t thicken properly.
  • For more heat in this soup, use a spicy Italian sausage and/or add in some crushed red pepper flakes to individual bowls of soup.

Process shots-- images of the soup simmering, being added to the blender, and then it all being poured back in a pot

White Bean and Sausage Soup Tips, Cont.

  • Blend carefully. When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Remember that heat expands, so increase the speed slowly and watch it closely to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure.
  • Thin with additional stock. We like this soup nice and thick, but if you’d like it to be a little thinner, add a splash more chicken stock.
  • Don’t forget the toppings. Freshly grated Parmesan cheese, a sprinkle of red pepper flakes, and fresh herbs add a lot to each serving of soup!

Process shots-- images of the White Bean and Sausage Soup in the pot with everything being mixed together Overhead image of a bowl of White Bean and Sausage Soup

STORAGE

Reheating Leftovers

Reheating a creamy soup can be tricky; we want to avoid separation and a grainy texture. To reheat, add the leftover White Bean and Sausage Soup to a pot and slowly increase the heat while stirring frequently. Don’t boil the soup or reheat it at a high temperature; this can cause the ingredients to separate or even curdle.

If the soup has thickened too much for your liking, add a splash more of chicken stock to thin it out as it warms through again.

Unfortunately, because of the dairy in this soup, it is not a great candidate for freezing and thawing.

Image of a piece of bread being dipped into the soup

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White Bean and Sausage Soup

5 from 1 vote
Hearty White Bean and Sausage Soup is creamy and packed with flavorful veggies, seasoned Italian sausage, and tender white beans.
Print Recipe

White Bean and Sausage Soup

5 from 1 vote
Hearty White Bean and Sausage Soup is creamy and packed with flavorful veggies, seasoned Italian sausage, and tender white beans.
Course Dinner, Main Course, Soup
Cuisine American, Italian
Keyword White Bean and Sausage Soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 643kcal
Cost $7.82

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. (16 oz.) Italian sausage Note 1
  • 2 tablespoons unsalted butter
  • 1 cup (135g) diced yellow onion
  • 1 cup diced carrots
  • 1 tablespoon minced garlic (~3-4 cloves)
  • Fine sea salt & pepper
  • 1-1/2 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 2 tablespoons white flour
  • 4 cups chicken stock (we love Swanson)
  • 1 (15 oz.) cans cannellini beans, drained & rinsed
  • 2 bay leaves
  • 3 cups (78g) fresh baby spinach, coarsely chopped
  • 1 cup heavy cream Note 2
  • 3/4 cup whole milk
  • For serving: fresh thyme or parsley, crusty bread for dunking, freshly grated Parmesan cheese, red pepper flakes

Instructions

  • SAUSAGE: In a large pot over medium-high heat, drizzle 1 tablespoon olive oil and then add in the sausage. Cook and crumble the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate. Dab the sausage with another paper towel, tent plate with foil, and set aside. There should be about 2 tablespoons grease left behind; if not add an additional 2 tablespoons butter or oil. If there is more than 2 tablespoons, drain off the excess.
  • VEGGIES: Keeping the pot at medium-high heat, add in the butter. Once melted, add in the diced onion and carrots, season with salt and pepper (I add 1/4 teaspoon each.), and sauté, stirring occasionally, for 4-6 minutes or until the vegetables are soft. Add the garlic, Italian seasoning, and paprika, and sauté for one more minute, stirring occasionally. Add in the flour and cook, stirring constantly, for 1 minute.
  • STOCK AND BEANS: Gradually pour in 1 cup of the chicken stock while mixing constantly and scraping the bottom of the pan to release any browned bits. Stir until thickened and then add the remaining 3 cups stock gradually while stirring. Add in the drained and rinsed beans. Bring soup to a boil and then immediately turn the heat to low. Simmer, uncovered, for 10-15 minutes, stirring occasionally, or until beans are tender to your liking.
  • BLEND: Remove 2 full cups of the soup and transfer into a blender (Note 3). Blend until completely smooth and then pour back into the pot. (Use a spatula to scrape it all back in!) Mix to combine.
  • FINISHING SOUP: Add in coarsely chopped spinach, cooked sausage, heavy cream, and whole milk. Stir and then simmer on medium heat for about 3-5 minutes or until the spinach is wilted. Taste and adjust seasonings; I typically add another 1/4 teaspoon up to 3/4 teaspoon fine sea salt here -- the flavors should sing!
  • SERVE: Serve immediately with lots of freshly grated Parmesan and a crusty baguette, if desired. Add red pepper flakes to individual bowls for those people that would like some more heat!

Video

Recipe Notes

Note 1: Sausage: Depending on personal preference, use mild or spicy sausage -- either works. Sausage can come in different-sized packages -- as long as you're in the general ballpark, this recipe will work just fine. We use 1 pound, but if you have a 19 ounce package, throw it all in if you like -- you'll just have a meatier sauce. If using Italian sausages with casings, be sure to remove the casings before cooking
Note 2: Heavy cream: We combine heavy cream and whole milk to create an ultra-creamy and indulgent soup. Why use the two together? In testing, this was the favorite combination we found that yielded the perfect heartiness and creaminess with the least amount of calories and fat. When we tested the soup using all milk (no cream), it wasn't quite creamy/rich enough for our preference. For an even richer soup, feel free to use all heavy whipping cream instead of a combination of the two.
Note 3: Blending: When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Remember that heat expands, so increase the speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure.

Nutrition Facts

Serving: 1serving | Calories: 643kcal | Carbohydrates: 32g | Protein: 25g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1073mg | Potassium: 1228mg | Fiber: 7g | Sugar: 7g | Vitamin A: 15429IU | Vitamin C: 40mg | Calcium: 261mg | Iron: 6mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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2 Comments

    1. It won’t be very thick without the dairy, sorry! I think it would still be tasty, but a different soup for sure!

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