Italian Sausage White Bean Soup
This Italian Sausage White Bean Soup is a hearty, cozy one-pot meal made with Italian sausage, creamy cannellini beans, crispy pancetta and fresh spinach in a flavorful, herb-filled broth. Perfect for an easy weeknight dinner!
Servings: 6 servings
Calories: 332kcal
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!
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
Calories: 332kcal | Carbohydrates: 1g | Protein: 14g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 1425mg | Potassium: 250mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg