Sausage White Bean Soup Recipe

There’s just something magical about a bowl of hearty soup on a chilly evening, isn’t there? This sausage white bean soup brings together warm, savory flavors with creamy beans, fresh greens, and just a hint of spice. It’s the kind of soup that’s filling, comforting, and absolutely perfect for a cozy night in. Plus, it’s easy to make in one pot, and it doesn’t require hours in the kitchen! Trust me, once you try this, it might just become one of your go-to winter recipes.

I first whipped up this sausage white bean soup on a night when I needed something filling and fast. The fridge didn’t have much besides a pack of beef sausage, some carrots, and a bag of spinach, but I did have a few cans of white beans in the pantry. So, I threw everything together and hoped for the best! The result was a thick, creamy soup that felt like a warm hug. Now, it’s a staple recipe in my household, especially as the temperatures drop.

this RECIPE

The origin story of white bean soup

White bean soups are a classic comfort food in many cultures, especially in Mediterranean and Italian cuisine. Traditional versions often feature earthy herbs like rosemary and thyme and a medley of seasonal vegetables. Over time, cooks have adapted these soups to include different types of sausages and greens, making them heartier and even more flavorful. This particular recipe combines a few classic Italian flavors with a modern twist, thanks to the beef sausage and a quick blitz with an immersion blender for added creaminess.

Let’s talk ingredients: what makes this soup special

• Beef sausage: This is the main source of flavor in the soup. Its rich, savory taste makes the soup feel indulgent and adds a bit of spice. You could swap it out for turkey sausage if you prefer a lighter option.
• White beans: These are the heart of the soup, adding creaminess and protein. Cannellini beans work best, but navy beans or Great Northern beans can be good substitutes.
• Carrots: They bring a touch of sweetness and color. Make sure to chop them small so they cook evenly.
• Chicken broth: A good-quality broth adds depth to the soup. You could use vegetable broth if you want to keep it vegetarian-friendly (just swap out the sausage for a plant-based version).
• Fresh baby spinach: Added at the end, spinach brings a pop of color and a fresh, slightly bitter taste that balances the richness of the soup.
• Herbs (Italian seasoning & rosemary): These classic herbs elevate the flavor. If you don’t have Italian seasoning, you can use a mix of dried basil, oregano, and thyme.

Kitchen gear: what you need (and what you can skip)

For this recipe, you won’t need anything fancy! A few basic tools will do the trick:

• Large soup pot: The bigger, the better. A heavy-bottomed pot or Dutch oven is ideal for even cooking.
• Immersion blender: This is perfect for blending the soup to your desired consistency without transferring hot liquid. If you don’t have one, a regular blender or even a potato masher can work in a pinch.
• Wooden spoon: You’ll need something sturdy for stirring, especially when scraping up those tasty browned bits on the bottom of the pot.

If you don’t have an immersion blender, a regular blender will work. Just be careful blending hot soup! Or, go for a chunkier texture by mashing some of the beans with a fork right in the pot.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Brown the sausage
   Start by adding the sausage to a large soup pot over medium-high heat. Let it cook until it’s browned and a bit crispy, which can take about 10-15 minutes. This step adds tons of flavor to the soup, so don’t rush it! Once it’s browned, transfer the sausage to a plate, leaving about 2 tablespoons of fat in the pot. (If there’s more fat than that, just spoon some out.)
2. Sauté the onion
   Add the chopped onion to the pot and cook for 3-5 minutes until it’s softened and lightly browned. This step builds the base flavor for the soup. Be sure to stir frequently so the onion doesn’t burn.
3. Add garlic and seasonings
   Stir in the minced garlic and let it cook for about 30 seconds, just until it’s fragrant. Then, add the Italian seasoning and dried rosemary. The herbs will bloom in the hot fat, releasing their aroma.
4. Add beans and broth
   Pour in the white beans (including the liquid in the cans, which adds creaminess) and chicken broth. Give everything a good stir, and don’t forget to scrape up any browned bits from the bottom of the pot—those bits are full of flavor!
5. Blend to your preferred texture
   Take the pot off the heat and use an immersion blender to blend the soup to your liking. I like to leave a few beans whole for some texture, but you can blend it completely smooth if you prefer. If you’re using a regular blender, just blend a portion of the soup and return it to the pot.
6. Return sausage and simmer
   Add the browned sausage back to the pot and bring the soup to a boil over high heat. Once it’s boiling, cover the pot with the lid slightly ajar, reduce the heat, and let it simmer for 15-20 minutes. This lets the flavors meld and gives the carrots time to soften.
7. Finish with spinach
   Stir in the fresh baby spinach and let it wilt for a minute or two. Taste the soup and season with salt and pepper to your preference. Then, it’s ready to serve!

Make it your own: fun variations to try

• Vegetarian version: Swap out the beef sausage for a plant-based sausage, and use vegetable broth instead of chicken broth. The result is just as hearty and flavorful!
• Low-carb option: If you’re watching carbs, try swapping the white beans for cauliflower florets. Blend them to give the soup a similar creamy texture with fewer carbs.
• Spicier twist: Add a pinch of red pepper flakes along with the Italian seasoning for a bit of heat, or use spicy beef sausage if you want an extra kick.
• Herb variations: Try adding thyme, basil, or even a bay leaf for a slightly different flavor profile.
• Add more veggies: You can toss in extra vegetables like celery or bell peppers, which add more flavor and texture.

Serving suggestions: make it look as good as it tastes

For a cozy presentation, ladle the soup into large bowls and sprinkle a bit of extra rosemary on top. You can also add a drizzle of olive oil for a touch of richness. If you want a bit of crunch, serve with toasted baguette slices on the side—perfect for dipping! This soup is also lovely topped with a handful of grated Parmesan cheese if you want to add a touch of savory depth.

Drink pairings

A rich, hearty soup like this pairs beautifully with drinks that complement the savory flavors. Try serving it with:

• Herbal tea: A warm chamomile or mint tea can be a soothing option alongside the soup.
• Sparkling water with lemon: A simple sparkling water with a slice of lemon or lime adds a refreshing contrast to the soup’s richness.
• Apple cider: Hot or cold apple cider can add a sweet note that balances out the savory soup, especially if you’re serving this in the fall or winter.

Storing and reheating tips

Leftover sausage white bean soup keeps well and even improves in flavor as it sits! Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over medium heat until heated through. If the soup has thickened up too much in the fridge, just add a splash of water or broth to loosen it.

This soup also freezes beautifully! Let it cool completely before transferring to freezer-safe containers. It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stovetop.

Scaling the recipe for a crowd

This recipe easily doubles if you’re feeding a crowd or want to freeze some for later. Just use a larger pot and double all the ingredients. One thing I’ve noticed when scaling up is that you might need to add a bit more salt and seasoning to keep the flavors balanced. Taste as you go and adjust as needed!

Troubleshooting: tips for common issues

• Soup is too thick: If it’s thicker than you like, just add a bit more broth to reach your desired consistency.
• Soup is too thin: If it’s too thin, let it simmer a bit longer with the lid off to reduce. Alternatively, you can blend a bit more to thicken it up.
• Soup is bland: Don’t be afraid to add a bit more salt or some extra Italian seasoning to bring out the flavors.

FAQ

Can I use dried beans instead of canned?
Yes! If you prefer using dried beans, soak them overnight, then cook them separately before adding to the soup. You’ll need about 1 ½ cups of dried beans.

How long will leftovers last?
Stored properly, this soup lasts up to 4 days in the fridge or 3 months in the freezer.

Can I skip the blending step?
Absolutely. The soup will just be chunkier but still delicious!

Can I use kale instead of spinach?
Yes, but give it a few extra minutes to soften, as kale is sturdier than spinach.

Can I make this in a slow cooker?
Yes! Brown the sausage first, then add everything to the slow cooker and cook on low for 6-8 hours.

Enjoy this cozy sausage white bean soup! It’s a simple, flavorful meal that’s perfect for any cold evening. Adjust it to your taste and make it your own!

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