If you’re searching for a cozy, one-pot wonder that delivers bold flavor without fuss, this easy hearty Italian sausage & white bean soup is your answer. Packed with savory sausage, smoky bacon, tender cannellini beans, and fresh spinach—all simmered in a rich, aromatic broth—this soup feels indulgent yet stays dairy-free and straightforward to make. Perfect for chilly nights, busy weeknights, or meal prep, it’s a satisfying dish that brings warmth to the table with minimal cleanup.
Why You’ll Love This Easy Hearty Italian Sausage & White Bean Soup
This soup hits all the right notes: deep umami from browned sausage and bacon, creamy texture from puréed white beans (no cream needed!), and a bright finish from baby spinach. It’s a close relative of the famous Zuppa Toscana but with the added heartiness of cannellini beans for extra fiber and staying power. Best of all, it’s ready in under an hour, uses mostly pantry staples, and fills your kitchen with irresistible aromas. Whether you’re feeding a family or prepping leftovers for the week, this recipe delivers comfort in every spoonful.
Ingredients for Easy Hearty Italian Sausage & White Bean Soup
This recipe keeps the ingredient list simple but flavorful. Quality matters here—especially with the sausage and broth—so choose the best you can find.
Main Components
- 1 pound Italian sausage (mild or hot, removed from casings if using links)
- 4 strips bacon, chopped
- ½ medium onion, finely chopped
- 3 garlic cloves, minced
- 4 (14-ounce) cans cannellini beans, drained and rinsed
- 4 cups chicken broth (low-sodium recommended)
- ¼ teaspoon Italian seasoning
- ¼ teaspoon dried rosemary
- 2 small carrots, peeled and finely diced
- 2 cups packed fresh baby spinach
- Salt and freshly ground black pepper, to taste
Ingredient Notes
Italian sausage: Traditional recipes use pork-based Italian sausage, but for a family-friendly or dietary-conscious version, swap in ground chicken or turkey Italian sausage (look for brands like Johnsonville or Applegate). For a vegetarian option, use plant-based Italian-style crumbles or sautéed cremini mushrooms seasoned with fennel seeds and garlic powder to mimic sausage flavor.
Bacon: To keep things pork-free, use smoked turkey bacon or tempeh bacon. Alternatively, omit entirely and add 1 tablespoon of olive oil plus ½ teaspoon of smoked paprika for that smoky depth.
Beans: Canned cannellini beans are convenient and creamy, but you can substitute great northern beans or navy beans if needed. For a lower-sodium option, choose no-salt-added beans and rinse thoroughly.
Broth: Low-sodium chicken broth gives you control over salt levels—especially important since sausage and bacon add plenty of savoriness. Vegetarian? Use a robust vegetable broth for equally satisfying results.
Spinach: Swap with kale, Swiss chard, or arugula if preferred. Just note that kale may need a minute longer to soften.
Step-by-Step Instructions
Follow these simple steps for a rich, flavorful soup with minimal effort.
Step 1 – Brown the Sausage and Bacon
In a large Dutch oven or heavy-bottomed pot, add the Italian sausage (casings removed) and chopped bacon. Cook over medium-high heat, breaking up the sausage with a wooden spoon, until both are browned and the fat has rendered—about 10–15 minutes. Don’t rush this step; browning builds deep flavor. Once done, transfer the meat to a plate. Leave about 2 tablespoons of fat in the pot (spoon out any excess if desired).
Step 2 – Sauté Aromatics
Add the chopped onion to the pot and cook in the rendered fat for 3–5 minutes until softened and lightly golden. Stir in the minced garlic and cook for 30 seconds more—just until fragrant. This base layer infuses the entire soup with sweet, savory depth.
Step 3 – Build and Blend the Broth
Add all the drained cannellini beans, chicken broth, Italian seasoning, and dried rosemary to the pot. Stir well, scraping the bottom to lift any flavorful browned bits. Remove the pot from heat and use an immersion blender to purée about half the beans directly in the pot. This creates a luxuriously creamy texture without dairy. If you don’t have an immersion blender, blend 1–2 cups of the mixture in a countertop blender, then return it to the pot. Alternatively, mash some beans with a fork for a rustic feel.
Step 4 – Simmer with Veggies and Meat
Return the cooked sausage and bacon to the pot. Add the diced carrots. Bring the soup to a gentle boil, then reduce heat to low, cover with the lid slightly ajar, and simmer for 15–20 minutes, or until the carrots are tender and the soup has thickened slightly.
Step 5 – Finish with Fresh Greens
Stir in the baby spinach and cook for 1–2 minutes until just wilted. Taste and season with salt and pepper as needed—remember that sausage and bacon can be salty, so go easy at first. Serve hot with crusty bread or a sprinkle of Parmesan (optional, and omit for dairy-free).
Pro Tips for Success
- Render fat slowly: Don’t crank the heat too high when browning sausage and bacon. Gentle rendering ensures rich flavor without burnt bits.
- Blend wisely: Only purée part of the beans. Whole beans add satisfying texture, while puréed ones create body—perfect balance!
- Use low-sodium broth: This gives you full control over salt, especially important with salty meats.
- Prep ahead: Chop onions, garlic, and carrots in advance to streamline cooking.
- Let it rest: Like many soups, this one tastes even better the next day as flavors meld.
- Adjust thickness: If reheating leftovers and the soup is too thick, stir in a splash of broth or water.
Flavor Variations
Make this recipe your own with these easy twists:
- Spicy kick: Use hot Italian sausage or add ¼–½ teaspoon red pepper flakes with the garlic.
- Creamy version: Stir in ½ cup heavy cream or full-fat coconut milk at the end for extra richness.
- Extra veggies: Add diced zucchini, celery, or potatoes along with the carrots.
- Herb boost: Finish with fresh parsley, basil, or a sprig of rosemary for brightness.
- Grain addition: Stir in ½ cup cooked orzo or small pasta during the last 5 minutes of simmering.
Serving Suggestions
This soup is hearty enough to stand alone, but these pairings elevate the meal:
- Crusty bread: A warm baguette, garlic bread, or focaccia for dipping.
- Simple salad: Toss mixed greens with Italian vinaigrette or lemon-tahini dressing.
- Cheese board: Add aged Parmesan or Pecorino for a salty garnish (skip for dairy-free).
- Wine pairing: A light red like Chianti or a crisp Pinot Grigio complements the flavors beautifully.
Storage and Freezing Instructions
- Refrigerator: Store cooled soup in an airtight container for 3–4 days.
- Reheating: Warm gently on the stove over low heat. Add a splash of broth or water if too thick.
- Freezer: Freeze for up to 3 months. For best results, omit the spinach before freezing and stir it in after thawing and reheating. Portion into freezer-safe containers, leaving 1-inch headspace for expansion.
Nutrition Facts (Per Serving)
| Calories | 420 kcal |
| Protein | 25 g |
| Carbohydrates | 35 g |
| Fat | 18 g |
| Fiber | 9 g |
| Sodium | 980 mg* |
Note: Sodium varies based on broth, sausage, and bacon used. Opt for low-sodium versions to reduce.
FAQ About Easy Hearty Italian Sausage & White Bean Soup
Can I make this soup in an Instant Pot?
Absolutely! Use the Sauté function to brown sausage and bacon, then sauté onions and garlic. Add beans, broth, and seasonings, and blend with an immersion blender right in the pot. Return meat, add carrots, seal, and cook on High Pressure for 8 minutes. Quick-release, stir in spinach, and season. Add extra broth if needed after cooking.
Can I make this soup dairy-free and pork-free?
Yes! Use turkey or chicken Italian sausage and turkey bacon (or omit bacon and add smoked paprika). Ensure your broth is labeled dairy- and pork-free. The soup is naturally dairy-free as written—no cream or cheese required.
Why purée some of the beans?
Puréeing a portion of the beans thickens the broth naturally, giving it a creamy, satisfying mouthfeel without adding dairy. It also helps bind the flavors and creates a more cohesive texture.
Can I use dried beans instead of canned?
Yes, but you’ll need to cook them first. Use 2 cups cooked cannellini beans (or about ¾ cup dried, soaked and simmered until tender). Add them when you would add the canned beans.
Is this soup gluten-free?
Most ingredients are naturally gluten-free, but always check labels—some sausages and broths may contain hidden gluten. Choose certified gluten-free products if needed.
Easy Hearty Italian Sausage & White Bean Soup
Ingredients
- 1 lb 450g Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp crushed red pepper flakes optional
- 4 cups chicken broth
- 1 can 15 oz diced tomatoes
- 2 cans 15 oz each white beans, drained & rinsed
- 2 cups chopped kale or spinach
- Salt & black pepper to taste
- Grated Parmesan optional, for serving
Instructions
- Heat olive oil in a large pot and cook the Italian sausage until browned. Break it into crumbles.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic, oregano, thyme, and red pepper flakes; cook 1 minute until fragrant.
- Pour in the chicken broth and diced tomatoes. Stir in the white beans.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the chopped kale or spinach and cook until wilted.
- Taste and adjust salt and pepper as needed; serve hot with Parmesan on top.
Nutrition
Final Thoughts
This easy hearty Italian sausage & white bean soup is the definition of comfort in a bowl—rich, nourishing, and deeply satisfying with minimal effort. Whether you’re cooking for one or feeding a crowd, it’s a flexible, forgiving recipe that welcomes substitutions and still shines. Plus, it fills your home with the kind of aroma that makes everyone gather in the kitchen. Give it a try this week—you’ll be delighted by how much flavor you can create with just one pot and a handful of ingredients.
