why make this recipe
This soup is warm, simple, and filling. It uses few pantry items and cooks fast. You can make a big pot and eat it for days. The flavors are Italian but the steps stay easy.
introduction
This Italian Sausage White Bean Soup is a good weeknight meal. It has protein from sausage and beans, and greens for color. You can follow the step-by-step notes or see a similar full version on the recipe page at RecipeScorners for extra tips.
how to make Italian Sausage White Bean Soup
Follow the steps below. You will brown the sausage, add vegetables and beans, then simmer. The soup stays hearty and not fussy.
Ingredients :
- 1 pound Italian sausage
- 1 can white beans (cannellini or great northern), drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 2 cups kale or spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil
Directions :
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced onion and sauté until translucent.
- Add the garlic and cook for another minute.
- Add the sausage, breaking it up with a spoon, and cook until browned.
- Stir in the diced tomatoes, chicken broth, white beans, oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the chopped kale or spinach and cook for an additional 5 minutes.
- Taste and adjust seasoning as necessary before serving.
how to serve Italian Sausage White Bean Soup
Serve hot in bowls. Add a drizzle of olive oil or a sprinkle of grated Parmesan. Serve with crusty bread or a green salad. If you like hearty soups, try our beef barley soup for another warm option.
how to store Italian Sausage White Bean Soup
Cool the soup to room temperature. Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat until hot. You can freeze the soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Italian Sausage White Bean Soup
- Brown the sausage well for more flavor.
- Use low-sodium broth if you watch salt, then add salt at the end.
- If using fresh greens, add them at the last step so they stay bright.
- For a creamier soup, mash a few beans against the pot wall and stir in.
- Taste and adjust herbs at the end.
variation (if any)
- Swap kale for spinach or chard.
- Use spicy Italian sausage for heat or mild for a gentler taste.
- Add a splash of cream for a richer finish.
- Stir in cooked pasta or rice to make it thicker.
FAQs
Q: Can I use turkey or chicken sausage instead of pork?
A: Yes. The cooking time is the same. The flavor will be lighter.
Q: Do I need to drain the beans?
A: Yes, drain and rinse canned beans to remove excess salt and liquid.
Q: Can I make this on the stove all day in a slow cooker?
A: Yes. Brown the sausage and onion first, then add to the slow cooker and cook on low for 4–6 hours.
Q: How can I make the soup spicier?
A: Use hot Italian sausage or add a pinch of red pepper flakes.
Q: Is this soup freezer friendly?
A: Yes. Freeze in portions for up to 3 months.
Conclusion
For another version and a good visual guide, see Italian Sausage White Bean Soup from Salt & Lavender.
Italian Sausage White Bean Soup
Ingredients
Method
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced onion and sauté until translucent.
- Add the garlic and cook for another minute.
- Add the sausage, breaking it up with a spoon, and cook until browned.
- Stir in the diced tomatoes, chicken broth, white beans, oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the chopped kale or spinach and cook for an additional 5 minutes.
- Taste and adjust seasoning as necessary before serving.