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Italian Sausage and White Bean Vegetable Soup Recipe

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4.1 from 26 reviews

A hearty and comforting Italian sausage and white bean soup featuring tender vegetables, fresh spinach, and a creamy tomato broth. This easy-to-make soup is perfect for a cozy meal and serves six people.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Meat

  • 1 pound mild Italian sausage

Vegetables & Herbs

  • 1 large yellow onion, diced
  • 3 ribs celery, diced
  • 2 large carrots, sliced into rounds
  • 2 teaspoons garlic, minced
  • 2 cups (60 g) fresh baby spinach
  • Parsley, chopped for garnish

Pantry

  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon ground black pepper
  • 4 cups (32 ounces) chicken broth
  • 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
  • 1/2 cup (119 g) heavy whipping cream

Instructions

  1. Brown the Sausage: Heat a large Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into smaller pieces with a wooden spoon. Stir occasionally and continue browning for 10 to 15 minutes until fully cooked and browned.
  2. Sauté Vegetables: Reduce the heat to medium. Add the diced onions, celery, and sliced carrots to the pot. Cook, stirring occasionally, until the vegetables become translucent, approximately 3 to 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
  3. Add Seasonings: Stir in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Mix thoroughly to evenly coat the vegetables and sausage with the seasonings.
  4. Simmer Soup Base: Pour in the chicken broth and add the drained and rinsed white beans. Bring the mixture to a gentle simmer and cook for 6 to 7 minutes to allow the flavors to meld and vegetables to become tender.
  5. Finish with Cream and Spinach: Stir in the heavy whipping cream and fresh baby spinach. Continue cooking on medium heat until the spinach has fully wilted, about 5 minutes.
  6. Serve: Remove the soup from heat. Ladle into bowls and garnish generously with freshly chopped parsley before serving.

Notes

  • This soup can be made using turkey sausage for a lighter option.
  • White beans can be substituted with cannellini beans if desired.
  • For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
  • Leftovers keep well refrigerated for 3-4 days and reheat nicely on the stovetop or in the microwave.
  • For added spice, increase crushed red pepper to 1 teaspoon or add a pinch of cayenne pepper.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://yourdailycook.com/italian-sausage-and-white-bean-vegetable-soup-recipe/