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The homemade Sausage White Bean Soup is your go-to comfort food for chilly nights or anytime you’re craving something cozy! It’s a balanced, veggie-packed meal with onions, garlic, carrots, and spinach, all simmered in a creamy, delicious broth. Plus, everything cooks in just one pot, making cleanup a breeze! It stores well in the fridge and freezer, so it’s a great make-ahead option for busy weeknights. Ready in just 30 minutes, this one-pot wonder will become a new family favorite!
Why this recipe works
- Balanced and nutritious meal. This recipe is packed with protein from sausage and white beans, plus fiber-rich veggies like spinach, carrots, onions, and garlic. It’s comforting, gluten-free, and can be easily made dairy-free (just use unsweetened coconut milk instead of cream).
- Minimal cleanup. Everything cooks in one pot, making cleanup simple.
- Great for meal prep. The sausage white bean soup stays fresh in the fridge for up to 5 days or can be frozen (within the first 2 days of making) for up to 2 months.
- Quick and easy. It’s only 15 minutes of prep plus idle time while you let the soup simmer!
Notes about the ingredients and substitutions
- Sausage. I went with crumbled spicy Italian sausage for a little kick, but sweet or mild is great, too.
- White Beans. Canned Cannellini beans were my choice, but feel free to swap them out for navy beans, great northern beans, or any other cooked white bean (canned) you prefer.
- Spinach. I used fresh but you can also use thawed and drained frozen spinach, or even kale as a substitute.
- Carrots. I added 2 medium sliced carrots for extra texture and sweetness.
- Seasonings. The flavor comes from a mix of paprika, Italian seasoning, fresh thyme, minced garlic, salt, and a pinch of red pepper flakes. Season to taste with salt and pepper, of course, even though the soup might not need it because of the saltiness that the Italian sausage brings.
- Cream. Just ½ cup of heavy cream adds richness. Use unsweetened coconut cream for a dairy-free option.
- Broth. Chicken broth gives the soup its base, but vegetable broth is a great alternative.
- Onion & Garlic. Both add so much flavor and are some of my favorite ingredients!
How to make sausage white bean soup
➡️ Please note that this is a quick overview of the recipe instructions, accompanied by helpful step-by-step photos. The full recipe with ingredient amounts can be found at the bottom of the post in the recipe card.⬇️⬇️
In a large saucepan, combine crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, fresh thyme leaves, and red pepper flakes.
Cook on medium heat for about 5 minutes, stirring regularly, until the onion softens and lightly browns.
Stir in chopped carrots and half of the drained and rinsed white beans. Then add 5 cups of chicken stock.
Cover and bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes until the carrots are tender.
Add the remaining rinsed white beans and fresh spinach to the pot, cover, and let the spinach wilt on low heat, stirring occasionally.
Once wilted, remove from heat and stir in the heavy cream.
Adjust the consistency with more chicken stock or cream as needed. Season with salt, pepper, and extra red pepper flakes if desired.
Variations
- Greens. Swap spinach for kale or Swiss chard to add heartiness or earthiness.
- White Beans. Use cannellini, navy, or great northern beans for mild flavor and creaminess.
- Sausage. Choose spicy, sweet, or mild Italian sausage, or try regular/spicy pork sausage (such as Jimmy Dean’s brand).
- Carrot Substitutes. Use diced sweet potatoes, parsnips, or butternut squash for added sweetness.
- Lighten it up. Use half-and-half instead of heavy cream.
- Make it Dairy-Free. Replace heavy cream with unsweetened coconut milk, almond milk, or cashew milk.
- Extra Veggies. Add green beans, asparagus, or potatoes to bulk up the soup.
What to serve with it
Storage and Reheating Tips
- Refrigerate. Store any leftover sausage white bean soup in an airtight container in the fridge for up to 5 days.
- Reheat on the stovetop. To reheat, warm the soup in a large enough pan over medium heat, stirring occasionally. If you want it creamier, add a splash of milk or heavy cream. If it’s too thick, just thin it out with some extra chicken or vegetable broth, stock, or even water.
Other sausage soup recipes
Other cozy soups to try
Sausage White Bean Soup
The homemade Sausage White Bean Soup is your go-to comfort food for chilly nights or anytime you’re craving something cozy! It’s a balanced, veggie-packed meal with onions, garlic, carrots, and spinach, all simmered in a creamy, delicious broth. Plus, everything cooks in just one pot, making cleanup a breeze! It stores well in the fridge and freezer, so it’s a great make-ahead option for busy weeknights.
Instructions
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In a large saucepan, add crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, a generous amount of fresh thyme leaves (no sprigs), and red pepper flakes.
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Cook on medium heat, stirring regularly to break up the sausage, for about 5 minutes, until the onion softens and starts to lightly brown.
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Stir in chopped carrots and half of the white beans (rinsed and drained).
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Pour in 5 cups of chicken stock, stir well, cover with a lid, and bring to a boil.
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Reduce to a visible simmer and cook for about 15 to 20 minutes, until the carrots are tender.
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Add spinach and the remaining half of the white beans (rinsed and drained) to the pot. Cover with the lid and let the spinach wilt on low heat, stirring occasionally.
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Once the spinach has wilted, remove the soup from heat and stir in the heavy cream.
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Adjust the consistency by adding more chicken stock (or water) if the soup is too dense, or more cream for extra creaminess.
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Season with salt, pepper, and additional red pepper flakes if desired. Top with fresh thyme before serving. Enjoy!
Notes
- I prefer hot Italian sausage because it infuses the soup with incredible flavor. Its spiciness mellows out in the broth, so you don’t end up with an overly spicy soup. If you use mild sausage, I recommend adding regular paprika, smoked paprika, or mild chili powder to enhance the flavor.
- This soup keeps well in the fridge for up to 5 days and freezes beautifully for up to 2 months, making it a great option for make-ahead meals.
- Serve with bread: a slice of crusty bread, breadsticks, or homemade bread.
Nutrition
Nutrition Information
Sausage White Bean Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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