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Hot Italian Sausage White Bean Soup
4.5 from 22 votes

Hot Italian Sausage White Bean Soup

This Italian Sausage white bean soup recipe is comforting and hearty. This soup has hot Italian sausage, white cannellini beans, spinach, tender vegetables, and a flavorful broth. This easy sausage and white bean soup will be your new favorite hearty soup recipe.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Calories: 692 kcal
Cuisine: Italian-American Fussion

Ingredients

  • 1 pound hot Italian sausage casing removed, loose or 3 links
  • 3 tablespoons olive oil
  • 1 yellow onion (chopped (1/2 cup))
  • 1 1/2 cups carrot sliced
  • 1 1/2 cups celery (sliced)
  • 4 cloves garlic (minced)
  • 2 tablespoons butter
  • 2 tablespoons Better Than Bouillon chicken base (or 2 cubes)
  • 3 quarts chicken broth low sodium
  • 8 ounces small shell pasta (or pasta of choice)
  • 1/4 teaspoon black pepper fresh ground
  • 1 teaspoon thyme or 1/2 teaspoon dried thyme, fresh leaves
  • 1 teaspoon sage chopped, or 1/2 tsp dried sage, fresh
  • 1 teaspoon oregano chopped, or 1/2 tsp dried oregano, fresh
  • 2 cups spinach fresh baby leaves
  • 1 can cannellini beans drained and rinsed, white
  • Parmesan Cheese garnish, freshly grated

Instructions

    Cup of Yum
  1. In a soup pot, heat 3 tbsp olive oil over medium high heat. Add the hot Italian sausage and brown, breaking it up as you cook it. Once cooked through, use a slotted spoon to remove and set aside, leaving the juices in the pot.
  2. Lower the heat to medium and add the onions, carrots, and celery. Sauté about 4 minutes until the vegetables begin to soften, but not brown. Add 2 tbsp butter, garlic, and all the seasonings (pepper, thyme, sage, oregano) and cook for 1 minute until the garlic is fragrant. Add Italian sausage back into the pot.
  3. Add in the bouillon paste and mix to coat the vegetables, followed by the 3 qt's of chicken broth. Allow the broth to come to a gently boil.
  4. Once the broth is warm, pour in the pasta and stir for 1 minute, so the pasta doesn't stick to the bottom of the pot. Lower the heat to low for 10 minutes to allow the pasta to cook.
  5. Once done, add the fresh spinach and cannellini beans, and stir to combine. Allow the spinach leaves to wilt in and beans to heat up about 5 more minutes. Taste and add salt and pepper if needed.
  6. Serve in a bowl and garnish with fresh grated parmesan (optional)

Notes

  • Fresh herbs aren't always available, if using dried, halve the amount since dried herbs are more potent.
  • Use low sodium chicken broth, since the bouillon paste is concentrated and has salt in it.
  • Cook your pasta in the soup, for it to take on more flavor. Stir the pasta when you add it, so it doesn't stick to the bottom of the pot.
  • Add the spinach and beans last, since they only need to be warmed through. Spinach will blanch and be just wilted and bright green once ready.
  • Eating soup leftover is one of my favorites, because it is even more flavorful the next day! Store in an airtight container for up to 4-5 days or you can freeze to enjoy for a few months.

Nutrition Information

Calories 692kcal (35%) Carbohydrates 57g (19%) Protein 32g (64%) Fat 39g (60%) Saturated Fat 13g (65%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 18g (90%) Trans Fat 0.2g (10%) Cholesterol 68mg (23%) Sodium 1180mg (49%) Potassium 1288mg (27%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 6536IU (131%) Vitamin C 10mg (11%) Calcium 146mg (15%) Iron 5mg (28%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 692

% Daily Value*

Calories 692kcal 35%
Carbohydrates 57g 19%
Protein 32g 64%
Fat 39g 60%
Saturated Fat 13g 65%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 18g 90%
Trans Fat 0.2g 10%
Cholesterol 68mg 23%
Sodium 1180mg 49%
Potassium 1288mg 27%
Fiber 7g 28%
Sugar 5g 10%
Vitamin A 6536IU 131%
Vitamin C 10mg 11%
Calcium 146mg 15%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.