Italian Sausage White Bean Soup: A Hearty and Flavorful Comfort Dish

I enjoy creating hearty soups that offer both flavor and comfort, and this Italian sausage white bean soup is a standout. Filled with rich bacon and savory sausage, along with fresh spinach and creamy cannellini beans, it makes for a delightful meal that’s easy to prepare.

For those who appreciate a satisfying bowl of soup, this recipe provides warmth and nourishment. I also have other delicious options like Italian sausage tortellini soup and Italian sausage orzo that are worth exploring.

Reasons to Enjoy This Soup

I appreciate this white bean soup for its simplicity and ease of preparation, relying on just a handful of pantry staples. It stands out as a delicious option that’s also dairy free, making it suitable for various dietary needs.

If you enjoy Zuppa Toscana from Olive Garden, this soup offers a similar delight with its combination of Italian sausage and bacon, all simmered in a rich broth. It’s no surprise that this dish has become a favorite among readers.

Essential Ingredients

To prepare this dish, you will need the following items:

• Italian sausage: I prefer using mild Johnsonville sausage.
• Bacon: A must-have for enhancing flavor.
• Onion and garlic: Sweet Vidalia onions add the best taste.
• White beans: Canned cannellini beans are creamy and satisfying.
• Chicken broth: This serves as the hearty base of the soup.
• Italian seasoning: A convenient mix that packs a flavor punch.
• Rosemary: Freshly chopped is ideal, but dried will work too.
• Carrots and spinach: For added nutrition and color.

Essential Tools for This Recipe

In my kitchen, I rely on a few key tools:

• 5.5 Quart Staub Dutch Oven: Perfect for making soups.
• Kitchen Shears: Ideal for easily cutting bacon.
• Garlic Press: Saves time on mincing garlic.
• Immersion Blender: Essential for achieving a smooth purée.

These tools enhance my cooking efficiency and deliver great results.

Preparing Sausage and White Bean Soup

To start, I brown the sausage and bacon in a large pot or Dutch oven until the fat is rendered. Once cooked, I transfer the meat to a plate, keeping a few tablespoons of the fat in the pot. Next, I sauté chopped onion in the remaining fat until it softens, then add minced garlic.

I incorporate canned white beans, broth, Italian seasoning, and rosemary into the pot, making sure to scrape any flavorful bits stuck to the bottom. After removing it from the heat, I use an immersion blender to purée the mixture, choosing to leave some beans whole for texture.

I add the sausage and bacon back to the pot along with diced carrots, bring the mixture to a boil, cover, and reduce the heat to let it simmer until the carrots are tender. Finally, I stir in fresh spinach, allowing it to wilt, and season the soup with salt and pepper as needed.

Alternatives and Adaptations

For a creamier texture, I can incorporate 1/2 cup of cream into the soup. If I prefer not to use spinach, I can substitute it with kale or Swiss chard. To add some spice, hot Italian sausage or a sprinkle of red pepper flakes works well. Additionally, if I desire a heartier meal, including one or two diced potatoes can enhance the dish, although I didn’t find it essential.

Leftovers and Storage

Ingredients

• 1 pound Italian sausage
• 4 strips bacon
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 4 (14 ounce) cans of white beans (cannellini), drained
• 4 cups chicken broth
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon dried rosemary
• 2 small carrots, peeled and chopped
• 2 cups fresh baby spinach, packed
• Salt and pepper, to taste

Instructions

1. In a large soup pot, combine the sausage meat with the bacon, cutting the bacon into pieces with kitchen shears.
2. Cook over medium-high heat until both the sausage and bacon are crispy and the fat has rendered, which may take about 15 minutes. Prepare other ingredients while cooking.
3. Move the cooked sausage and bacon to a plate. Keep about 2 tablespoons of the rendered fat in the pot, discarding any excess.
4. Add the onion to the pot and sauté for 3-5 minutes until softened and lightly browned.
5. Stir in the minced garlic and cook for an additional 30 seconds.
6. Add the drained beans, chicken broth, Italian seasoning, and rosemary. Stir thoroughly to lift any brown bits from the pot’s bottom.
7. Remove the pot from the heat and use an immersion blender to purée the mixture, leaving some beans whole if desired. If an immersion blender is not available, transfer a ladle or two of beans to a regular blender or use a potato masher for a chunkier texture.
8. Return the sausage and bacon to the pot, followed by the chopped carrots. Place the pot over high heat. Once boiling, cover with the lid slightly ajar and reduce the heat to simmer for 15-20 minutes, or until the carrots are soft and the soup has thickened.
9. Add the spinach and let it wilt for 1-2 minutes. Adjust seasoning with salt and pepper to taste before serving.

Notes

• For the sausage, any variety around 1 pound is acceptable; it doesn’t have to be precise. You can use either bulk sausage or remove the casings from whole sausages.
• Opt for low-sodium chicken broth if you prefer less salt. Given the bacon and sausage’s natural saltiness, you may not need to add much additional salt.
• Instant Pot preparation can be done by sautéing as outlined, blending the beans directly in the pot, cooking under high pressure for 8 minutes, and adding the spinach afterward.