Italian Sausage White Bean Soup
User Reviews
4.9
Italian Sausage White Bean Soup
Description
The soup begins by rendering fat and crisping Italian sausage and bacon in a pot, which infuses rich flavor into the broth. After removing most of the meat, the sautéed onion and garlic add aromatic depth. Cannellini white beans and chicken broth provide a creamy, filling base, while Italian seasoning and rosemary add subtle herbal notes.
The soup is partially pureed with an immersion blender, leaving some beans whole to maintain texture. The addition of chopped carrots and baby spinach contributes mild sweetness and freshness. The cooking method ensures the soup thickens slightly as it cooks, balancing hearty and smooth elements.
This soup can be served as a main course or alongside bread for a fulfilling meal. Adjusting salt to taste is recommended due to the naturally salty sausage and bacon. An Instant Pot variation allows for pressure cooking and finishing with spinach added after pressure release, making preparation more flexible.
The recipe notes suggest buying ground sausage or removing sausage from casings as preferred. Using low-sodium chicken broth helps control salt levels, and leftovers can be enjoyed the next day with flavors melded further.
Ingredients
- 1 pound Italian sausage see note
- 4 trips Bacon
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 4 (14 ounce) cans White beans drained, cannellini variety
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon rosemary dried
- 2 small carrot peeled & chopped small
- 2 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the sausage meat to a large soup pot, along with the bacon (I cut it up using kitchen shears).
- Cook over medium-high heat until the sausage and bacon are somewhat crispy/the fat has been rendered out (this can take upwards of 15 minutes). Meanwhile, prep the other ingredients.
- Transfer the sausage and bacon to a plate (I don't line it with paper towel because the extra fat adds more flavor, but you can if you want). Leave about 2 tablespoons of fat in the pot (spoon any excess out).
- Add the onion to the pot and sauté it for 3-5 minutes or until it's softened and starting to lightly brown.
- Stir in the garlic and cook for 30 seconds.
- Add the beans, chicken broth, Italian seasoning, and rosemary. Give it a good stir and scrape up any brown bits off the bottom of the pot.
- Take the pot off the stove. Using an immersion/stick blender, purée the soup. I like to leave some beans whole. The soup will thicken a bit more as it cooks, but the thickness/texture will be similar to what it is after you do this part, so keep that in mind. If you don't have a stick blender, transfer a ladle or two of beans to a regular blender, or use a potato masher or fork for a more rustic texture.
- Return the sausage and bacon to the pot and add in the chopped carrots as well. Place the pot over high heat. Once the soup starts to boil, cover the pot with the lid slightly ajar and reduce the heat so it's simmering. Cook for 15-20 minutes or until the carrots have softened and the soup has thickened up a bit more.
- Stir in the spinach and let it wilt for a minute or two. Taste and season with salt & pepper as needed. Serve immediately.
Notes
- The sausage amount can be approximate around 1 pound; casing removal is optional depending on sausage form.
- Use low-sodium chicken broth to account for the saltiness of the sausage and bacon.
- Instant Pot method: sauté ingredients in pot, blend beans, cook on high pressure for 8 minutes, then add spinach after pressure release.
- Leftover soup keeps flavors developed and can be reheated gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 715 kcal
% Daily Value*
| Calories | 715kcal | 36% |
| Carbohydrates | 71g | 24% |
| Protein | 40g | 80% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 1267mg | 53% |
| Potassium | 1864mg | 40% |
| Fiber | 18g | 72% |
| Sugar | 3g | 6% |
| Vitamin A | 3734IU | 75% |
| Vitamin C | 6mg | 7% |
| Calcium | 282mg | 28% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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