Description
This comforting Sausage White Bean Soup combines spicy Italian sausage, creamy cannellini beans, fresh spinach, and carrots simmered in a flavorful broth enriched with cream and herbs. It's a hearty, one-pot meal perfect for chilly evenings or anytime you crave a cozy, veggie-packed dish.
Ingredients
Scale
Meat and Seasonings
- 19 oz spicy (hot) crumbled Italian sausage
- 1 teaspoon Italian seasoning (or Herbs from Provence)
- 1 tablespoon fresh thyme leaves (no sprigs)
- 1/4 teaspoon red pepper flakes (to taste)
- Salt and pepper (to taste)
Vegetables
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 2 medium carrots (sliced)
- 5 oz fresh spinach
Beans and Liquids
- 15 oz cannellini beans (canned, rinsed and drained)
- 4 cups chicken stock
- 1/2 cup heavy cream
Instructions
- Cook sausage and aromatics: In a large saucepan, add crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, fresh thyme leaves, and red pepper flakes. Cook over medium heat, stirring regularly to break up the sausage, for about 5 minutes until the onion softens and lightly browns.
- Add carrots and beans: Stir in sliced carrots and half of the rinsed and drained cannellini beans. Mix well to combine all ingredients.
- Add stock and simmer: Pour in 4 cups of chicken stock, stir thoroughly, cover with a lid, and bring the mixture to a boil. Then reduce to a visible simmer and cook for 20 minutes until the carrots are tender.
- Add spinach and remaining beans: Add the remaining half of the cannellini beans along with fresh spinach to the pot. Cover and let the spinach wilt on low heat, stirring occasionally.
- Optional bean blending or mashing: For a thicker texture, transfer the remaining half of the beans with a ladle of soup liquid (without sausage) to a blender and blend until smooth, then stir back into the pot. Alternatively, mash the beans with a fork for a chunkier texture before adding back to the soup.
- Finish with cream and season: Once the spinach has wilted, remove the soup from heat and stir in the heavy cream. Adjust consistency by adding more chicken stock or cream as desired. Season with salt, pepper, and additional red pepper flakes if preferred. Garnish with fresh thyme before serving.
Notes
- This soup is a perfect make-ahead meal and stores well in the fridge and freezer.
- For a richer soup, use 1 cup of heavy cream instead of 1/2 cup.
- Use fresh herbs for the best flavor or dried if fresh is unavailable.
- Adjust the heat by increasing or reducing the red pepper flakes.
- For a vegetarian version, omit sausage and substitute vegetable broth and plant-based cream.
- One pot cooking makes for easy cleanup, ideal for busy weeknights.
Nutrition
- Serving Size: 1 serving
- Calories: 787 kcal
- Sugar: 8 g
- Sodium: 1703 mg
- Fat: 57 g
- Saturated Fat: 23 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 145 mg
