Italian Sausage and White Bean Soup Recipe

When I first tried Italian Sausage and White Bean Soup Recipe during my travels through Tuscany, I instantly understood why it’s such a beloved comfort food across Italy. 

This rustic soup captures the heart of Italian home cooking simple ingredients, layered flavors, and that signature touch of warmth that makes every spoonful feel like a hug. 

It reflects the Tuscan countryside perfectly, where hearty soups made with beans, herbs, and pork are a way of life. Each bowl feels like a taste of the Italian countryside itself.

Ingredients You’ll Need

These simple, wholesome ingredients come together to create a truly delicious and comforting soup.

1 pound Italian sausage – You can use ground sausage meat or remove the casings from links. Mild sausage is great, but hot Italian sausage will add a nice kick.
4 strips bacon – This adds a smoky, salty depth of flavor that complements the sausage perfectly.
1/2 medium onion – A sweet or Vidalia onion works best, providing a mild, sweet base flavor when sautéed.
3 cloves garlic – Always use fresh garlic for the most aromatic and potent flavor.
4 (14 ounce) cans cannellini beans – Also known as white kidney beans, these are key. They have a buttery, tender texture and help thicken the soup when partially blended. Make sure to drain them well.
4 cups chicken broth – Use a low-sodium version to better control the saltiness, as the sausage and bacon are already quite salty.
1/4 teaspoon Italian seasoning – This all-in-one blend adds instant herbaceous notes.
1/4 teaspoon dried rosemary – Complements the Italian sausage and adds a classic, piney aroma.
2 small carrots – Finely chopped carrots add a touch of sweetness and color.
2 cups fresh baby spinach – Use fresh, not frozen, as it will wilt down perfectly without adding excess water to the soup.

Note: This recipe makes approximately 6 servings.

Variations

One of the best things about this soup is how easy it is to adapt. Here are a few ideas to make it your own.

• Add Some Heat: If you enjoy spicy food, use hot Italian sausage instead of mild. You can also toss in a pinch of red pepper flakes with the garlic for an extra layer of warmth.
• Make it Creamy: While this soup is naturally dairy-free, a splash of heavy cream (about 1/2 cup) stirred in at the end will make it even richer and more decadent.
• Switch Up the Greens: If you don’t have spinach on hand, chopped kale or Swiss chard are excellent substitutes. Add them a few minutes earlier than the spinach, as they take longer to soften.
• Bulk it Up: To make the soup even heartier, consider adding one or two diced potatoes along with the carrots. This will add more substance and make it a complete meal in a bowl.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 45 minutes
• Total Time: 55 minutes

Equipment You Need

• Large soup pot or Dutch oven: The ideal vessel for cooking everything in one go, from rendering the bacon to simmering the soup.
• Kitchen shears: These make cutting the bacon into small pieces quick and effortless.
• Immersion (stick) blender: This is the easiest way to partially purée the beans directly in the pot to create a creamy texture.
• Spatula or wooden spoon: For sautéing the aromatics and scraping up the flavorful browned bits from the bottom of the pot.

How to Make Italian Sausage and White Bean Soup?

This recipe is straightforward and perfect for a weeknight dinner. Just follow these steps for a delicious, rustic soup.

Cook the Sausage and Bacon

In a large soup pot or Dutch oven, add the sausage meat and the chopped bacon. Cook over medium-high heat, breaking up the sausage with a spoon. Continue cooking for about 15 minutes, or until the fat has rendered and the meat is nicely browned and a bit crispy. Transfer the cooked meat to a plate, leaving about two tablespoons of fat in the pot.

Sauté the Aromatics

Add the chopped onion to the pot and sauté for 3-5 minutes until it has softened and is starting to turn a light golden brown. Stir in the minced garlic and cook for just 30 seconds more until it becomes fragrant. This quick step prevents the garlic from burning and turning bitter while releasing its full flavor.

Build the Soup Base

Add the drained cannellini beans, chicken broth, Italian seasoning, and dried rosemary to the pot. Stir well, scraping up any browned bits stuck to the bottom of the pot—this is where so much flavor is hiding! Remove the pot from the heat. Using an immersion blender, partially purée the soup. I like to leave about half the beans whole for texture.

Simmer and Finish

Return the cooked sausage and bacon to the pot, then stir in the chopped carrots. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot, leaving the lid slightly ajar, and cook for 15-20 minutes, or until the carrots are tender. Finally, stir in the fresh spinach and let it wilt for a minute or two. Taste and season with salt and pepper if needed before serving.

🇮🇹 Discovering Tuscany Through Its Flavors

While traveling through Tuscany, Italy, I discovered that hearty soups like this Italian Sausage and White Bean Soup are a true reflection of the region’s rustic charm. 

Tuscany is famous for its rolling hills, olive groves, and culinary traditions that celebrate simplicity and local ingredients. 

This dish, known as Zuppa Toscana, beautifully captures that spirit, combining rich sausage, creamy beans, and fresh greens in a comforting broth that speaks to Italy’s love for wholesome, home-style cooking.

Additional Tips for Making This Recipe Better

Having made this soup several times, I’ve picked up a few tricks that really take it over the top.

• I highly recommend using an immersion blender if you have one. It lets you control the texture perfectly without the hassle of transferring hot soup to a regular blender. I like to pulse it just a few times to get a mix of creamy broth and whole beans.
• Don’t skip leaving some of the bacon and sausage fat in the pot. It’s not just for sautéing the onions; it creates a wonderfully savory foundation for the entire soup.
• When I’m in the mood for something extra, I add a Parmesan cheese rind to the soup while it simmers. It infuses the broth with a subtle, nutty flavor. Just remember to remove it before serving.
• I always taste the soup at the very end before adding any salt. The bacon, sausage, and broth contribute a lot of saltiness, so you might find it doesn’t need much, if any, extra seasoning.

How to Serve Italian Sausage and White Bean Soup?

In Italy, this soup is often enjoyed as a primo piatto (first course) before the main dish, especially during colder months. 

Traditionally, it’s served with crusty Tuscan bread the kind made without salt to soak up the rich broth. 

In Tuscany, locals drizzle a bit of extra-virgin olive oil on top and pair it with a glass of Chianti wine, making it a cozy, authentic experience that celebrates Italian warmth and simplicity.

Nutritional Information

Here is a general overview of the nutritional facts for one serving of this soup.

• Calories: 550-650 kcal (Varies based on sausage and bacon)
• Protein: 25-30g
• Carbohydrates: 35-40g
• Fat: 30-35g

Make Ahead and Storage

This soup is an excellent candidate for meal prep, as the flavors deepen over time.

Storing: Once the soup has cooled to room temperature, transfer it to an airtight container. It can be refrigerated for 3-4 days. The soup will thicken as it sits, so you may need to add a splash of broth when reheating.

Freezing: This soup freezes very well. For best results, let it cool completely, then store it in freezer-safe containers or bags for up to 3 months. If possible, add the spinach after thawing and reheating to maintain its fresh texture.

Reheating: Gently warm the soup in a saucepan over low heat until it’s heated through. If it has thickened too much, stir in a little extra chicken broth or water until it reaches your desired consistency.

Why You’ll Love This Recipe?

Here are a few of the top reasons this simple soup is sure to become a favorite.

• Incredibly Flavorful: The combination of savory Italian sausage, smoky bacon, and aromatic herbs creates a broth that is rich and deeply satisfying without any cream.
• Hearty and Filling: Packed with protein from the sausage and fiber-rich beans, this soup is a complete meal that will keep you full and content for hours.
• Simple, Everyday Ingredients: You don’t need any fancy items to make this dish. It relies on pantry staples and easy-to-find ingredients to create something special.
• Perfect for Meal Prep: This soup tastes even better the next day, and it stores and reheats beautifully, making it ideal for busy weeknights or make-ahead lunches.