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Italian Sausage and White Bean Soup Made Easy

Italian Sausage and White Bean Soup Made Easy

A hearty one-pot soup made with Italian sausage, white beans, vegetables, tomatoes, chicken broth, and kale or spinach. It is ready in about 45–50 minutes and serves approximately six people.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Bulk Italian sausage, mild or hot
  • 1 medium Medium yellow onion, diced
  • 2–3 cloves Garlic, minced
  • 2 medium Medium carrots, diced
  • 2 stalks Celery stalks, diced
  • 4 cups Low-sodium chicken broth
  • 2 15-ounce cans Cannellini or Great Northern beans, drained and rinsed
  • 1 14–15-ounce can Diced tomatoes with juices
Seasonings
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
Greens and Garnish
  • 2 cups Chopped kale or fresh spinach
  • 1/4 cup, for serving Grated Parmesan
Cooking Fat
  • 1 tablespoon Olive oil, only if needed

Method
 

Step-by-Step
  1. Heat a large Dutch oven or soup pot over medium heat. Add the Italian sausage and cook for 5–7 minutes, breaking it into small pieces, until browned and no longer pink.
  2. Remove excess sausage fat if necessary. Add the diced onion, carrots, and celery, then cook for 5–6 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic and Italian seasoning. Cook for about 30 seconds, just until fragrant.
  4. Pour in the chicken broth and diced tomatoes with their juices. Stir in the drained beans, kosher salt, and black pepper.
  5. Bring the soup to a boil, then reduce the heat and simmer uncovered for 15–20 minutes. Continue cooking until the vegetables are tender and the flavors have developed.
  6. Stir in the chopped kale and simmer for 3–5 minutes, or use fresh spinach and cook for 1–2 minutes until wilted.
  7. Taste the soup and adjust the seasoning as needed. Ladle it into bowls and serve hot with grated Parmesan and crusty bread.

Notes

Brown the sausage thoroughly before adding broth so the browned bits flavor the soup. Rinse the canned beans to remove excess liquid and sodium. For a thicker broth, mash about 1/2 cup of the beans before adding them to the pot. Refrigerate leftovers promptly and reheat gently on the stovetop or in the microwave.