This Italian sausage white bean soup is a hearty, cozy one-pot meal made with browned Italian sausage, crispy pancetta, creamy cannellini beans and fresh spinach in a flavorful, herb-filled broth. Part of the beans are blended right in the pot, so it's thick and creamy without a drop of cream, and it's perfect for an easy weeknight dinner.
If you love Italian soups, try my Tuscan White Bean Soup or classic Pasta e Fagioli next.
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When the weather turns cool, this is the soup I reach for on busy nights. It's simple, but every spoonful tastes like it simmered all afternoon. The secret is browning the sausage and pancetta together until they're crispy, then cooking everything else in that flavorful rendered fat. Pancetta is one of those Italian ingredients I always keep in my fridge, and it makes this soup taste rich and savory. It happens to be my brother's absolutely favorite soup!
My favorite part is the texture. I blend about half the soup in my blender (or you can use an immersion blender) so it turns silky and creamy, but leave plenty of beans whole for a little bite. Then the spinach goes in at the very end for a pop of color. It's the kind of cozy, filling meal that reminds me of my Italian Wedding Soup and Italian Pastina Soup, and it tastes even better the next day.
Ingredients
For the Soup
- Italian sausage: Mild or spicy, depending on your taste. If you buy links, remove the casings. I used mild chicken sausage.
- Pancetta: Diced. It adds a rich, savory flavor. Bacon gives a smokier taste, and guanciale is even more traditionally Italian.
- Onion and garlic: Cooked in the rendered fat for a flavorful base.
- Cannellini beans: Four cans, drained. Their creamy texture is perfect for blending. Great Northern beans are a good swap.
- Chicken broth: Low-sodium is best, since the sausage and pancetta are salty.
- Italian seasoning and dried rosemary: For that classic Italian herb flavor.
- Carrots: Chopped small, so they cook up tender and add a touch of sweetness.
- Fresh baby spinach: Stirred in at the end until just wilted.
- Sea salt and black pepper: To taste.
How to Make Italian Sausage White Bean Soup
- Brown the sausage and pancetta. In a large soup pot over medium-high heat, cook the sausage and diced pancetta for about 15 minutes, stirring occasionally and breaking up the sausage, until browned and slightly crispy and the fat has rendered.
- Set the meat aside. Move the sausage and pancetta to a plate. Leave about 2 tablespoons of the rendered fat in the pot and remove the rest.
- Sauté the onion and garlic. Cook the onion in the fat for 3 to 5 minutes, until soft and lightly golden. Add the garlic for 30 seconds, until fragrant.
- Add the beans and broth. Stir in the beans, broth, Italian seasoning and rosemary, scraping up the browned bits from the bottom of the pot.
- Blend until creamy. Take the pot off the heat and use an immersion blender to purée the soup to your liking. I leave some beans whole for texture. No immersion blender? Blend a portion in a regular blender, or mash some beans with a potato masher.
- Simmer. Return the sausage and pancetta to the pot with the carrots. Bring to a boil, then lower to a gentle simmer, cover with the lid slightly ajar, and cook 15 to 20 minutes, until the carrots are tender and the soup has thickened.
- Add the spinach. Stir in the spinach and let it wilt 1 to 2 minutes. Taste and season with salt and pepper.
Recipe Tips
- Get the meat crispy: Those golden, crispy bits of sausage and pancetta add the most flavor, so don't rush the first step.
- Keep a little fat: Two tablespoons of rendered fat is plenty to cook the onion and flavor the soup without making it greasy.
- Blend off the heat: Remove the meat first, then blend, so the sausage and pancetta stay in nice pieces.
- Choose your texture: Blend more for a velvety soup, or less for a chunkier one.
- Season at the end: The sausage, pancetta and broth all add salt, so taste before adding more.
- Using fresh rosemary? Use about ¾ teaspoon finely chopped instead of the dried.
- Make it ahead: It tastes even better the next day. It thickens as it sits, so add a splash of broth when reheating.
Storage and Freezing
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
- Freezer: Cool the soup completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop, adding a splash of broth to loosen it.
Serving Suggestions
Serve this soup with a thick slice of my Crusty No-Knead Italian Bread or homemade focaccia, or a basket of Italian Garlic Bread for dunking. A simple green salad with lemon and olive oil rounds out the meal, and a sprinkle of grated Parmigiano-Reggiano on top is never a bad idea.
More Recipes Like This
- Italian Lentil Soup
- Italian Bean Soup (Zuppa di Fagioli)
- Tuscan Bread and Tomato Soup (Pappa al Pomodoro)
- Creamy Sausage Rigatoni
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Italian Sausage White Bean Soup
Equipment
- 1 large sauce pan
Ingredients
- 1 pound Italian sausage
- 4 ounces pancetta or 4 strips of bacon
- ½ medium onion chopped
- 3 cloves garlic minced
- 4 14 ounce cans white beans (cannellini) drained
- 4 cups chicken broth
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon Italian seasoning
- ¼ teaspoon dried rosemary
- 2 small carrots peeled & chopped small
- 2 cups packed fresh baby spinach
Instructions
Cook the sausage and pancetta
- In a large soup pot, add the sausage meat and pancetta. Cook over medium-high heat for about 15 minutes, stirring occasionally, until browned and slightly crispy and the fat has rendered.
Set aside the meat
- Transfer the cooked sausage and pancetta to a plate. Leave about 2 tablespoons of the rendered fat in the pot for extra flavor, removing any excess.
Sauté the onion and garlic
- Add the chopped onion to the pot and cook for 3-5 minutes, until softened and lightly golden. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Add the beans and broth
- Stir in the beans, chicken broth, Italian seasoning, and rosemary. Scrape up any browned bits from the bottom of the pot to add even more flavor to the soup.
Blend until creamy
- Remove the pot from the heat and use an immersion blender to purée the soup until it reaches your desired consistency. I like to leave some of the beans whole for a little texture. If you don't have an immersion blender, blend a portion of the soup in a regular blender or mash some of the beans with a fork or potato masher.
Simmer the soup
- Return the cooked sausage and pancetta to the pot along with the chopped carrots. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover with the lid slightly ajar and cook for 15-20 minutes, until the carrots are tender and the soup has thickened.
Add the spinach
- Stir in the fresh spinach and let it wilt for 1-2 minutes. Taste the soup and season with salt and freshly ground black pepper as needed. ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Sausage: Use mild or spicy Italian sausage, depending on your preference. Remove the casings if using sausage links.
- Pancetta: Adds a rich, savory flavor to the soup. You can also use bacon for a smokier taste or guanciale for a more traditional Italian flavor. Leave a little of the rendered fat in the pot for extra richness. If you use bacon, cut it up before cooking.
- Beans: Cannellini beans work beautifully in this recipe because of their creamy texture. Great Northern beans are another good option.
- Creamy texture: Blending some of the beans creates a naturally thick and creamy soup without adding any heavy cream. Leave a few beans whole for extra texture.
- Fresh rosemary: Fresh rosemary adds a lovely Italian flavor. If using dried rosemary, start with a smaller amount since it's more concentrated.
- Make it ahead: This soup tastes even better the next day as the flavors have time to develop. It will thicken as it sits, so add a splash of broth when reheating.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Serving suggestion: Serve with crusty Italian bread or homemade focaccia for a cozy, satisfying meal.
Nutrition
Italian Sausage White Bean Soup FAQs
How do you make white bean soup creamy without cream?
Blend part of the beans right in the pot with an immersion blender. The starchy cannellini beans turn silky and thick, no cream needed.
Can I use bacon instead of pancetta?
Yes. Use about 4 strips, cut into small pieces before cooking. It gives the soup a smokier flavor. Guanciale is another delicious, traditional option.
What beans are best for sausage and white bean soup?
Cannellini beans are the creamiest and blend beautifully. Great Northern beans work well too.
Is Italian sausage white bean soup gluten-free?
Yes, as long as your sausage and broth are gluten-free. Check the labels, since some brands add fillers.
Can I freeze this soup?
Yes. Freeze it in airtight containers for up to 3 months, then thaw overnight in the fridge and reheat gently. Add fresh spinach when reheating if you like.
