Hearty Sausage and White Bean Supper

White Bean and Sausage Soup is more than just a meal; it’s a comforting embrace in a bowl. This incredibly hearty, naturally creamy, and deeply flavorful soup is brimming with tender white beans, perfectly seasoned Italian sausage, and a vibrant medley of fresh vegetables. It’s the ultimate comfort food, designed to warm you from the inside out on any chilly evening. Perfect for a family dinner, this easy-to-make recipe delivers both robust flavor and satisfying nourishment with every spoonful, making it an instant classic in any home.

Overhead image of a large bowl of White Bean and Sausage Soup garnished with fresh herbs and a side of crusty bread, ready to be served.

Portrait of Chelsea Lords, the recipe author, smiling warmly.

Contents

Warning: This White Bean and Sausage Soup Disappears Fast!

As a passionate home cook, I’ve always aimed to create soups that transcend a simple appetizer and serve as a complete, satisfying dinner. I love recipes that are thick, wonderfully creamy, and packed with enough flavor and protein to delight everyone at the table. After receiving such enthusiastic feedback on my popular Creamy Italian Sausage Tortellini Soup and my comforting Classic White Bean Soup, it became clear: I needed to craft a unique mashup, combining the very best elements of both beloved recipes into one extraordinary dish.

This White Bean and Sausage Soup is the delicious culmination of that culinary quest. It quickly ascended to the top of our family’s favorite meals list, and for good reason! What I adore most about this soup is its natural creaminess, achieved by cleverly blending a portion of the beans. This technique creates a rich, velvety texture even before a drop of dairy is added, showcasing the inherent goodness of the white beans. The savory Italian sausage contributes an incredible depth of flavor and a satisfying texture, making each spoonful utterly irresistible. The tender white beans add substantial heartiness and a wonderful creamy bite, while the medley of fresh vegetables ensures every bowl feels vibrant, fresh, and beautifully balanced.

It’s truly the kind of soul-satisfying soup I find myself yearning for on the chilliest evenings, especially when paired with a warm, crusty loaf of bread, perfect for soaking up every last drop of that glorious broth. Beyond its incredible taste, this soup is remarkably easy to prepare, making it an ideal choice for busy weeknights or relaxed weekend meals. Its versatility also means you can easily adapt it to your preferences, whether you prefer a milder flavor profile or a bold, spicy kick. Get ready to add this amazing White Bean and Sausage Soup to your regular rotation – just be warned, it tends to vanish quickly!

Process shots showing olive oil and Italian sausage browning in a large pot, followed by melted butter, diced onion, and carrots being sautéed until tender and fragrant.

Key Ingredients for the Perfect White Bean and Sausage Soup

Crafting a truly memorable White Bean and Sausage Soup starts with selecting quality ingredients that work harmoniously to build layers of flavor. Here’s a closer look at what you’ll need to bring this comforting dish to life, along with some helpful tips for substitutions and flavor variations:

Ingredient	Swaps or Expert Tips
Italian Sausage	The savory heart of this soup! Use mild Italian sausage for a universally appealing, family-friendly flavor profile. If you crave a bolder, spicier kick, readily opt for hot Italian sausage. For a lighter alternative, ground chicken or turkey sausage can also be used, though they may offer a slightly different flavor depth. Always ensure you brown the sausage thoroughly to develop rich, complex flavors.
White Beans	Cannellini beans are my absolute favorite for their creamy texture, larger size, and ability to blend smoothly, making them ideal for creating a naturally thick soup. However, great northern beans or navy beans are excellent alternatives that will still provide that essential heartiness and smooth consistency when puréed. Remember to drain and rinse canned beans thoroughly to remove excess sodium and improve the overall taste.
Chicken Stock	This liquid gold forms the flavorful foundation of our soup. A high-quality chicken stock or broth will significantly enhance the overall taste. For a completely meatless or vegetarian version, simply swap in a rich, savory vegetable stock and consider using a plant-based sausage alternative to keep the robust flavor profile.
Cream & Milk	The precise combination of heavy cream and whole milk strikes the perfect balance for an ultra-creamy and luxurious soup without feeling excessively heavy. For an even more indulgent experience, you can certainly use all heavy cream. If you’re looking to lighten things up slightly without sacrificing too much richness, half-and-half can be a suitable substitute, though it will result in a slightly less velvety texture.
Fresh Spinach	Fresh baby spinach adds a wonderful pop of vibrant color, a fresh, slightly earthy flavor, and a significant boost of nutrients to the soup. It wilts beautifully into the warm broth right at the end of cooking. Other robust leafy greens like kale (destemmed and finely chopped) or Swiss chard are fantastic alternatives, offering a slightly different but equally delicious character.
Aromatics & Seasonings	Diced yellow onion, carrots, and minced garlic are absolutely crucial for building the foundational flavors that make this soup so irresistible. Italian seasoning provides classic aromatic notes, while paprika adds a subtle warmth and beautiful color. Don’t forget salt and pepper, which are essential for seasoning the soup in layers throughout the cooking process.

Process shots of adding minced garlic, Italian seasoning, paprika, and flour to the sautéed vegetables, followed by gradually whisking in chicken stock and adding cannellini beans to the pot.

Crafting Your Hearty White Bean and Sausage Soup: A Step-by-Step Guide

Making this incredible White Bean and Sausage Soup is surprisingly straightforward, yielding impressive, restaurant-quality results with minimal effort. Follow these detailed steps to create a rich, satisfying, and deeply flavorful meal that your family will adore:

Brown the Italian Sausage with Care: Begin by heating a large, heavy-bottomed pot or Dutch oven over medium-high heat. Drizzle in a tablespoon of olive oil, then add your Italian sausage. Break it apart with a sturdy spoon or spatula as it cooks, ensuring it browns thoroughly until no pink remains. This crucial step develops deep, savory “fond” (browned bits) at the bottom of the pan, which will contribute immense flavor to the soup. Once fully cooked, use a slotted spoon to transfer the browned sausage to a plate lined with paper towels, allowing any excess grease to drain. Gently dab the sausage with another paper towel and tent the plate with foil to keep it warm while you proceed with the next steps. Aim to leave approximately two tablespoons of rendered sausage fat in the pot for sautéing the vegetables. If there’s less, add a bit more unsalted butter or olive oil; if more, carefully drain the excess.
Sauté Aromatics to Perfection: Return the pot to medium-high heat. Add two tablespoons of unsalted butter to the residual sausage drippings. Once the butter is melted and sizzling, add the diced yellow onion and carrots. Season lightly with a pinch of salt and black pepper (about ¼ teaspoon of each is a good starting point). Sauté, stirring occasionally, for 4–6 minutes, or until the vegetables have softened, become tender, and appear translucent. Next, stir in the minced garlic, Italian seasoning, and paprika. Continue to sauté for another minute, stirring constantly, until the spices are wonderfully fragrant. Finally, sprinkle in two tablespoons of all-purpose flour and cook, stirring vigorously, for one minute. This step creates a roux, which will serve as the natural thickening agent for our rich soup base.
Simmer and Develop Layers of Flavor: Gradually pour in one cup of the chicken stock while continuously whisking to prevent lumps and vigorously scraping the bottom of the pan with a wooden spoon or whisk. This action releases all those flavorful browned bits (fond) into the liquid, adding incredible depth to your soup. Continue whisking until the mixture has thickened slightly. Then, slowly add the remaining three cups of chicken stock, continuing to stir as you pour. Add the drained and rinsed cannellini beans and the two bay leaves to the pot. Bring the soup to a gentle boil, then immediately reduce the heat to low. Let it simmer, uncovered, for 10–15 minutes, stirring occasionally. This allows all the ingredients to meld beautifully and the beans to become wonderfully tender to your liking.
Achieve Creaminess Through Blending: This is the secret to the soup’s luxurious, naturally thick, and velvety texture! Carefully remove exactly two full cups of the simmering soup from the pot and transfer them into a heat-safe blender. Ensure the blender lid is securely fastened. For important hot liquid blending safety tips, please refer to Note 4 in the recipe card below. Blend until the mixture is completely smooth and wonderfully creamy. Carefully pour the blended soup back into the main pot, using a spatula to ensure every last bit of that creamy goodness is returned. Stir well to thoroughly combine the smooth, blended portion with the chunkier soup base.
Finish and Perfect the Seasoning: Add the coarsely chopped fresh baby spinach, the reserved cooked Italian sausage, one cup of heavy cream, and ¾ cup of whole milk to the pot. Stir everything together gently to incorporate. Increase the heat to medium-low and simmer for approximately 3–5 minutes, or until the spinach has fully wilted and the soup is heated through to perfection. Before serving, it is essential to remove and discard the bay leaves. Taste the soup and adjust the seasonings as needed; I often find it benefits from an additional ¼ to ¾ teaspoon of salt to perfectly balance and elevate all the flavors, making them truly sing!
Serve with Garnish and Love: Ladle the steaming White Bean and Sausage Soup generously into individual bowls. Garnish each serving with a sprinkle of freshly grated Parmesan cheese and a delicate drizzle of high-quality extra virgin olive oil for an extra layer of richness and a gourmet touch. Serve immediately with plenty of crusty baguette slices or your favorite hearty bread, perfect for dipping and soaking up every drop. For those who enjoy a little extra warmth and spice, offer red pepper flakes at the table so individuals can customize their heat level. Enjoy this comforting and satisfying meal!

Process shots showing the soup simmering gently in the pot, a portion being transferred to a blender, and then the smooth, creamy blended soup being poured back into the pot to combine.

Expert Tips for the Best White Bean and Sausage Soup

Achieve truly exceptional results with your White Bean and Sausage Soup by incorporating these expert tips and tricks into your cooking process:

Sauté Veggies Until Truly Soft: Do not rush the initial sautéing of your onions and carrots. They need to be fully softened and slightly caramelized at the beginning of the cooking process. This is critical because they won’t tenderize much further once the liquids are added, ensuring a harmonious texture and fully developed, sweet flavors in your soup.
Scrape the Pot After Flour (Deglazing): When you add the flour and then the first cup of stock, be sure to continuously whisk and aggressively scrape the bottom of the pot with a wooden spoon. This technique, known as deglazing, not only prevents lumps but also incorporates all the flavorful browned bits (fond) from the sausage and vegetables into the soup. These bits are packed with concentrated flavor and will add immense depth and richness to your broth, helping the soup thicken evenly.
Adjust Heat to Your Liking: If you adore a bit of a kick, using hot Italian sausage is an excellent choice. Alternatively, you can easily control the spice level by adding a pinch or two of red pepper flakes along with the Italian seasoning during the aromatic sauté, or simply offer them as an optional topping at the table for individual customization.
Control the Thickness: This soup is designed to be wonderfully thick and creamy, offering a hearty, satisfying consistency. However, if you find it’s thicker than your preference, you can easily thin it out. Gradually stir in an extra splash of chicken stock, vegetable broth, or even a little water until it reaches your desired, perfect texture.
Garnish for Restaurant-Quality Flavor: Never underestimate the transformative power of a thoughtful garnish! A generous sprinkle of freshly grated Parmesan cheese and a good drizzle of high-quality extra virgin olive oil just before serving can elevate the soup dramatically. This simple addition adds a layer of richness, umami, and a gourmet touch that truly mimics restaurant-level flavor. Fresh herbs like finely chopped parsley or thyme also make a beautiful and fragrant addition.
Season in Layers: Remember to season your soup not just once, but throughout the entire cooking process. Season the vegetables as they sauté, and then taste and adjust the overall seasoning before serving. Flavors tend to mellow and deepen during simmering, so a final adjustment of salt and pepper (and perhaps a squeeze of lemon juice for brightness) can make a profound difference in the finished dish.

A close-up of the creamy White Bean and Sausage Soup simmering in a pot, with all ingredients perfectly mixed and ready to be served.

Storage and Reheating

Proper storage ensures you can enjoy your delicious White Bean and Sausage Soup for days to come:

Refrigerate: Store any leftover soup in an airtight container in the refrigerator for 3–4 days. Ensure it cools completely before sealing and refrigerating.
Reheat: To reheat, gently warm the soup on the stovetop over low to medium-low heat, stirring frequently. It’s crucial not to let the soup come to a rolling boil or reheat it at too high a temperature, as this can cause the dairy components to separate or curdle, affecting the creamy texture. If the soup has thickened considerably in the fridge, add a splash of chicken stock, vegetable broth, or milk while reheating to loosen it to your desired consistency.
Freezing: Due to the presence of heavy cream and milk, freezing this soup is generally not recommended. Dairy-based soups tend to separate, becoming grainy or watery upon thawing and reheating. The texture often degrades significantly. If you absolutely must freeze a portion, consider doing so before adding the dairy, and then stir in the cream and milk when you reheat the thawed soup.

Perfect Pairings: What to Serve with Your White Bean and Sausage Soup

This hearty and satisfying soup is truly a meal in itself, but it shines even brighter when accompanied by a few thoughtful sides. Here are some fantastic options to complete your comfort food feast and turn a simple dinner into an unforgettable experience:

Appetizers

Life-Changing No-Knead Dinner Rolls

Salads

Crisp and Healthy Italian Salad Recipe

Fruit Salads

Refreshing Fall Fruit Salad

Sandwiches

Classic Gooey Grilled Cheese Sandwich Recipe

A steaming bowl of creamy White Bean and Sausage Soup, garnished with fresh herbs and a sprinkle of Parmesan cheese.

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5 from 9 votes

White Bean and Sausage Soup

By
Chelsea Lords

This White Bean and Sausage Soup is a creamy, hearty, and flavorful concoction loaded with tender white beans, savory Italian sausage, and fresh veggies. It’s the ultimate one-pot meal to keep you warm and satisfied on the chilliest nights!

Prep Time:

20

Cook Time:

30

Total Time:

50

Servings:

6 servings

Recipe Video

Equipment

Large Pot or Dutch Oven

Ingredients

1 tablespoon olive oil
1 pound Italian sausage (mild or spicy, see note 1)
2 tablespoons unsalted butter
1 cup diced yellow onion
1 cup diced carrots
1 tablespoon minced garlic (about 3 to 4 cloves)
Salt and black pepper (to taste)
1-1/2 teaspoons Italian seasoning
1/2 teaspoon paprika
2 tablespoons all-purpose flour
4 cups chicken stock
1 (15-ounce) can cannellini beans (drained and rinsed, or great northern/navy beans)
2 bay leaves
3 cups fresh baby spinach (coarsely chopped)
1 cup heavy cream (see note 2)
3/4 cup whole milk
Serving suggestions (freshly grated Parmesan cheese, crusty bread, red pepper flakes)

Instructions

In a large pot or Dutch oven over medium-high heat, drizzle in 1 tablespoon of olive oil and add the Italian sausage. Cook and crumble the sausage, breaking it up with a spoon, until it is thoroughly browned and no pink remains. This typically takes about 5-7 minutes. Using a slotted spoon, transfer the cooked sausage to a plate lined with paper towels to drain excess grease. Lightly dab with another paper towel, then tent the plate with foil to keep the sausage warm. You should have approximately 2 tablespoons of grease left in the pot. If less, add a bit more unsalted butter or olive oil; if more, carefully drain the excess.
Keep the pot at medium-high heat. Add 2 tablespoons of unsalted butter to the residual grease in the pot. Once the butter is melted, add the diced yellow onion and carrots. Season with a pinch of salt and pepper (about ¼ teaspoon of each). Sauté the vegetables, stirring occasionally, for 4–6 minutes or until they are soft and tender. Stir in the minced garlic, Italian seasoning, and paprika, and sauté for 1 more minute until fragrant. Sprinkle in 2 tablespoons of all-purpose flour and cook, stirring constantly, for 1 minute to create a roux.
Gradually pour in 1 cup of the chicken stock while continuously mixing and scraping the bottom of the pan with a wooden spoon or whisk to release any browned bits and prevent lumps. Stir until the mixture has thickened. Slowly add the remaining 3 cups of chicken stock, continuing to stir. Add the drained and rinsed cannellini beans and the 2 bay leaves. Bring the soup to a gentle boil, then immediately reduce the heat to low. Simmer, uncovered, for 10–15 minutes, stirring occasionally, until the beans are tender to your liking and the flavors have melded.
Carefully remove 2 full cups of the soup from the pot and transfer it into a heat-safe blender. Secure the lid tightly (see Note 4 for hot liquid blending safety). Blend until the soup is completely smooth and creamy. Pour the blended soup back into the main pot, using a spatula to ensure all the creamy goodness is returned. Mix thoroughly to combine.
Add the coarsely chopped fresh baby spinach, the reserved cooked Italian sausage, 1 cup of heavy cream, and ¾ cup of whole milk to the pot. Stir gently to combine all ingredients. Continue to simmer on medium-low heat for about 3–5 minutes, or until the spinach has wilted and the soup is heated through. Before serving, remove and discard the bay leaves. Taste the soup and adjust the seasonings as needed; you might find it benefits from an additional ¼ to ¾ teaspoon of salt to perfectly balance the flavors.
Serve immediately and generously. Garnish individual bowls with freshly grated Parmesan cheese and a drizzle of olive oil, if desired. This soup pairs beautifully with a crusty baguette or homemade dinner rolls for dipping. For those who enjoy an extra kick, offer red pepper flakes at the table. Enjoy your hearty and comforting White Bean and Sausage Soup!

Recipe Notes

Note 1: The choice between mild or spicy Italian sausage is entirely up to your personal preference. Sausage packages can vary in size; as long as you’re in the general ballpark of 1 pound, this recipe will work perfectly. If you happen to have a 19-ounce package, feel free to use it all if you prefer a meatier soup – it won’t negatively impact the flavor. If using Italian sausages with casings, be sure to remove the casings before cooking the meat.

Note 2: This recipe intentionally combines heavy cream and whole milk to achieve an ultra-creamy, indulgent soup with a balanced richness. During testing, this blend proved to be the ideal combination for achieving perfect heartiness and creaminess while being mindful of calorie and fat content. If you prefer an even richer and thicker soup, you can certainly use all heavy whipping cream instead of the suggested combination. Conversely, using only milk (without cream) might result in a less rich and creamy texture than intended.

Note 3: For serving, consider fresh thyme or parsley for aroma and visual appeal, a hearty crusty bread for dunking, freshly grated Parmesan cheese for extra savoriness, and red pepper flakes for those who enjoy a bit of heat. Feel free to try a few or all of these suggestions!

Note 4: When blending hot liquids like soup, safety is paramount. Always ensure the blender lid is securely fastened. If your blender has a “soup” or “hot liquids” cycle, use it. Otherwise, start on a very low speed and gradually increase it, watching carefully to prevent the soup from exploding or overflowing due to heat expansion. When removing the lid, do so cautiously as a burst of steam is likely. If your blender does not have a specific hot liquid setting, you can replace the center cap of the lid with a folded kitchen towel and hold it firmly in place with your hand. This helps to release steam pressure safely while blending.

Storage: To reheat leftovers, add the soup to a pot and slowly increase the heat while stirring frequently. Avoid boiling the soup or reheating it at a high temperature, as this can cause the dairy ingredients to separate or curdle. If the soup has thickened in the refrigerator, you can add a splash of chicken stock or milk during reheating to achieve your preferred consistency. Please note that due to the dairy content, this soup is not an ideal candidate for freezing as the texture can degrade significantly upon thawing.

Nutrition Information

Nutrition information is automatically calculated and should be used as an approximation.

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