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

Top with Parmesan and dip in crusty 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 the soup that helps to thicken it, we also thicken it by blending some of the beans. This results in an even thicker and heartier soup—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: A good stock makes a big difference. I love Swanson® chicken stock for its deep flavor.
  • Italian-Style Ground Sausage: Use mild or spicy sausage based on your preference. You can use a 1-pound package or adjust if yours is a different size. If using sausages with casings, remove them before cooking.
  • Creamy Base: I use a mix of heavy cream and whole milk for a creamy soup. This combo provides the best balance of richness and creaminess. For an even richer soup, you can use all heavy cream.

Quick Tip

Sausage comes in many styles. For this recipe, I 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

  • Sauté the veggies until they’re very soft to avoid crunchy onion and carrot bits in the soup. They won’t soften much during the rest of the cooking, so be thorough at the start.
  • Make sure the flour doesn’t stick to the pan by scraping the bottom with a wooden spoon. Flour stuck on the bottom will prevent the soup from thickening properly.
  • For extra heat, use spicy Italian sausage or add crushed red pepper flakes to individual bowls.
  • Blend carefully. Secure the lid and use the “soup” or “hot” cycle. Increase speed slowly to prevent spills and watch closely. Remove the lid slowly to release steam. If your blender doesn’t have a hot setting, use a towel to cover the lid and hold it down.
  • Thin the soup with extra chicken stock if needed.
  • Add toppings like freshly grated Parmesan, red pepper flakes, and fresh herbs for extra flavor.
Process shots-- images of the soup simmering, being added to the blender, and then it all being poured back in a pot

How To Make White Bean and Sausage Soup

  1. Cook the Sausage: Heat olive oil in a pot. Cook and crumble the sausage until browned. Set aside.
  2. Sauté Veggies: In the same pot, melt butter. Add onion and carrots, season, and cook until soft. Add garlic, seasoning, and paprika. Stir in flour and cook briefly.
  3. Add Stock and Beans: Gradually add chicken stock, stirring until thickened. Add beans and bay leaves. Boil, then simmer until beans are tender.
  4. Blend: Blend a portion of the soup until smooth, then return it to the pot.
  5. Finish:
  6. Stir in spinach, sausage, cream, and milk. Simmer until spinach is wilted. Adjust seasoning.
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; you 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

More Soup Recipes

5 from 7 votes

White Bean and Sausage Soup

White Bean and Sausage Soup is hearty, creamy, and packed with flavorful veggies, seasoned Italian sausage, and tender white beans.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings

Ingredients 
 

  • 1 tablespoon olive oil
  • 1 lb. (16 ounces) Italian sausage Note 1
  • 2 tablespoons unsalted butter
  • 1 cup each: diced yellow onion, diced carrots
  • 1 tablespoon minced garlic (~3-4 cloves)
  • 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.) can cannellini beans, drained & rinsed
  • 2 bay leaves
  • 3 cups 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 and bay leaves. 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. Remove bay leaves and discard. 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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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5 from 7 votes (5 ratings without comment)

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8 Comments

  1. Judy Shaw says:

    5 stars
    I made this soup exactly “as is” the first time aand it was delicious. As I was preparing it the second time a couple of friends showed up unexpectedly and I realized there would not be enough for all of us. I threw in a package of gnocchi and a jar of sun dried tomatoes and a little more salt and voila – dinner. Also delicious. The second time I did not put part in the blender due to the addition of extra solid ingredients.

    1. Chelsea says:

      Delish! I am so happy to hear this! The added gnocchi and sun-dried tomatoes sounds DELICIOUS! Thanks for your comment Judy! ๐Ÿ™‚

  2. Courtney Taylor says:

    When do you add the bay leaf?

    1. Chelsea Lords says:

      Sorry Courtney! They go in with the beans! ๐Ÿ™‚

  3. Heather says:

    5 stars
    As your sister this is one of my all time favorite soups!! So satisfying!

    1. Chelsea Lords says:

      I am thrilled to hear you loved this White Bean and Sausage Soup! Thanks! ๐Ÿ™‚

  4. Jill says:

    Could I omit the dairy ( milk and cream )? Would it be thick enough just from blending some of the beans?

    1. Chelsea Lords says:

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