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This Sausage White Bean Soup is a cozy, creamy one-pot dinner packed with Italian sausage, cannellini beans, carrots, and spinach. Ready in just 30 minutes, it's perfect for busy weeknights and making ahead since it stores well in the fridge or freezer. Make it on the stovetop, in an Instant Pot, or in a Slow Cooker.
Why this recipe works
- Balanced and nutritious meal. This recipe is packed with protein from sausage and white beans, plus fiber-rich veggies like spinach, carrots, onions, and garlic. It's comforting, gluten-free, and can be easily made dairy-free (just use unsweetened coconut milk instead of cream).
- Minimal cleanup. Everything cooks in one pot, making cleanup simple.
- Great for meal prep. The sausage white bean soup stays fresh in the fridge for up to 5 days or can be frozen (within the first 2 days of making) for up to 2 months.
- Quick and easy. It's only 15 minutes of prep plus idle time while you let the soup simmer!
Notes about the ingredients and substitutions
- Sausage. I went with crumbled spicy Italian sausage for a little kick, but sweet or mild is great, too.
- White Beans. Canned Cannellini beans were my choice, but feel free to swap them out for navy beans, great northern beans, or any other cooked white bean (canned) you prefer.
- Spinach. I used fresh but you can also use thawed and drained frozen spinach, or even kale as a substitute.
- Carrots. I added 2 medium sliced carrots for extra texture and sweetness.
- Seasonings. The flavor comes from a mix of paprika, Italian seasoning, fresh thyme, minced garlic, salt, and a pinch of red pepper flakes. Season to taste with salt and pepper, of course, even though the soup might not need it because of the saltiness that the Italian sausage brings.
- Cream. Just ½ cup of heavy cream adds richness. Use unsweetened coconut cream for a dairy-free option.
- Broth. Chicken broth gives the soup its base, but vegetable broth is a great alternative.
- Onion & Garlic. Both add so much flavor and are some of my favorite ingredients!
How to make sausage white bean soup
➡️ Please note that this is a quick overview of the recipe instructions, accompanied by helpful step-by-step photos. The full recipe with ingredient amounts can be found at the bottom of the post in the recipe card.⬇️⬇️
- In a large saucepan, combine crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, fresh thyme leaves, and red pepper flakes.
- Cook on medium heat for about 5 minutes, stirring regularly, until the onion softens and lightly browns.
- Stir in chopped carrots and half of the drained and rinsed white beans.
- Then add the chicken stock/broth.
- Cover and bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes until the carrots are tender.
- Add the remaining rinsed white beans and fresh spinach to the pot, cover, and let the spinach wilt on low heat, stirring occasionally.
- Once wilted, remove from heat and stir in the heavy cream.
- Adjust the consistency with more chicken stock or cream as needed. Season with salt, pepper, and extra red pepper flakes if desired.
Variations
- Greens. Swap spinach for kale or Swiss chard to add heartiness or earthiness.
- White Beans. Use cannellini, navy, or great northern beans for mild flavor and creaminess.
- Sausage. Choose spicy, sweet, or mild Italian sausage, or try regular/spicy pork sausage (such as Jimmy Dean's brand).
- Carrot Substitutes. Use diced sweet potatoes, parsnips, or butternut squash for added sweetness.
- Lighten it up. Use half-and-half instead of heavy cream.
- Make it Dairy-Free. Replace heavy cream with unsweetened coconut milk, almond milk, or cashew milk.
- Extra Veggies. Add green beans, asparagus, or potatoes to bulk up the soup.
What to serve with it
- Bread. Pair the sausage white bean soup with a slice of garlic bread, olive loaf, or Italian bread. You can warm the bread in the toaster, oven, or even microwave. Breadsticks are another great option. Feeling adventurous? Try making your own loaf with this easy bread machine recipe!
- Salad. A simple fresh salad also complements it perfectly. Try an easy-to-make salad like this arugula salad with lemon zest and balsamic dressing or a simple spinach salad with pine nuts and Parmesan.
Storage and Reheating Tips
- Refrigerate. Store any leftover sausage white bean soup in an airtight container in the fridge for up to 5 days.
- Reheat on the stovetop. To reheat, warm the soup in a large enough pan over medium heat, stirring occasionally. If you want it creamier, add a splash of milk or heavy cream. If it's too thick, just thin it out with some extra chicken or vegetable broth, stock, or even water.
Other sausage soup recipes
- Creamy Sausage Tortellini Soup
- Italian Sausage Orzo Soup with Mushrooms and Spinach
- Butternut Squash and Sausage Soup with Spinach and Orzo
Other cozy soups to try
- Chicken Spinach Bean Soup
- Thai-inspired Red Curry Chicken Noodle Soup
- Vegetable Beef Soup
- Chicken Gnocchi Soup
- Creamy Chicken and Wild Rice Soup with Mushrooms
Sausage White Bean Soup
This Sausage White Bean Soup is cozy, creamy, and packed with Italian sausage, cannellini beans, carrots, and spinach. Everything cooks in one pot (cleanup is a breeze!). It stores well in the fridge or freezer (making it a great make-ahead option for busy weeknights!). Make it on the stovetop, in an Instant Pot, or in a Slow Cooker.
Ingredients
- 19 oz spicy (hot) crumbled Italian sausage
- 1 small onion chopped
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning or Herbs from Provence
- 1 tablespoon fresh thyme no sprigs, just leaves
- ¼ teaspoon red pepper flakes to taste
- 2 medium carrots sliced
- 15 oz cannellini beans canned, rinsed and drained
- 4 cups chicken stock
- 5 oz fresh spinach
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- In a large saucepan, add crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, a generous amount of fresh thyme leaves (no sprigs), and red pepper flakes.
- Cook on medium heat, stirring regularly to break up the sausage, for about 5 minutes, until the onion softens and starts to lightly brown.
- Stir in chopped carrots and half of the white beans (rinsed and drained).
- Pour in 4 cups of chicken stock, stir well, cover with a lid, and bring to a boil.
- Reduce to a visible simmer and cook for about 15 to 20 minutes until the carrots are tender.
- Add spinach and the remaining half of the white beans (rinsed and drained) to the pot. Cover with the lid and let the spinach wilt on low heat, stirring occasionally. OPTIONAL: If you prefer a thicker soup texture, transfer the remaining half of the white beans with a ladle of the soup liquid (minus the sausage) in a regular blender and blend it there. Alternatively, for a chunkier texture, transfer the second half of the beans and a ladle of soup (with no sausage) to a medium bowl and mash them with a fork.Then, add blended beans back into the cooking pot, together with fresh spinach, cover with the lid, and let the spinach wilt on low heat.
- Once the spinach has wilted, remove the soup from heat and stir in the heavy cream.
- Adjust the consistency by adding more chicken stock (or water) if the soup is too dense, or more cream for extra creaminess.
- Season with salt, pepper, and additional red pepper flakes if desired. Top with fresh thyme before serving. Enjoy!
- Tip: For a thicker soup, use 1 cup of heavy cream instead of ½ cup. OPTIONAL: Another method would be to transfer the second half of the white beans with a ladle of the soup liquid (minus the sausage) in a regular blender and blend it there. Alternatively, for a chunkier texture, transfer the second half of the beans and a ladle of soup (with no sausage) to a medium bowl and mash them with a fork.
Notes
- I prefer hot Italian sausage because it infuses the soup with incredible flavor. Its spiciness mellows out in the broth, so you don't end up with an overly spicy soup. If you use mild sausage, I recommend adding regular paprika, smoked paprika, or mild chili powder to enhance the flavor.
- Storage: This soup keeps well in the fridge for up to 5 days and freezes beautifully for up to 2 months, making it a great option for make-ahead meals.
- Serve with bread: a slice of crusty bread, breadsticks, or homemade bread.
How To Make Sausage White Bean Soup in a Slow Cooker
- Brown in a skillet first: Brown the sausage, onion, garlic, Italian seasoning, thyme, and red pepper flakes in a skillet over medium heat for about 5 minutes.
- Transfer to the slow cooker and add the carrots, half of the cannellini beans, and the chicken stock.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the carrots are tender.
- OPTIONAL: If you prefer a thicker soup texture, transfer the remaining (reserved) half of the white beans with a ladle of the soup liquid (minus the sausage) in a regular blender and blend it there. Alternatively, for a chunkier texture, transfer the second half of the beans and a ladle of soup (with no sausage) to a medium bowl and mash them with a fork.
- Add the remaining half of white beans (whether whole, mashed, or chunky), spinach, and heavy cream during the last 10-15 minutes of cooking, just until the spinach wilts. Season with salt, pepper, and additional red pepper flakes to taste.
How To Make Sausage White Bean Soup in an Instant Pot
- Set the Instant Pot to Sauté. Add the sausage, onion, garlic, Italian seasoning, thyme, and red pepper flakes. Cook for about 5 minutes, breaking up the sausage, until the onion softens. Stir in the carrots, half of the cannellini beans, and the chicken stock.
- Lock the lid and cook on High Pressure for 5 minutes, then perform a quick release. Stir in the spinach until wilted.
- OPTIONAL: If you prefer a thicker soup texture, blend the reserved half of the white beans with a ladle of the soup liquid (without the sausage) in a blender until smooth, then stir it back into an instant pot. For a chunkier texture, mash the beans with a fork instead.
- Stir in the remaining whole beans and the heavy cream. Season with salt, pepper, and more red pepper flakes to taste.
Nutrition
Nutrition Information
Sausage White Bean Soup
Amount per Serving
Calories
787
% Daily Value*
Fat
57
g
88
%
Saturated Fat
23
g
144
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
24
g
Cholesterol
145
mg
48
%
Sodium
1703
mg
74
%
Potassium
1036
mg
30
%
Carbohydrates
36
g
12
%
Fiber
8
g
33
%
Sugar
8
g
9
%
Protein
35
g
70
%
Vitamin A
8994
IU
180
%
Vitamin C
20
mg
24
%
Calcium
187
mg
19
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
If you try (or would like to try) this recipe, don't let it vanish into the culinary black hole-leave a comment and give it a rating! I love hearing from you (not just on Facebook and Pinterest, but right here on my site, too). I always make sure to respond to comments and questions on my site!
Looks good! I'm going to try it with my daughters.
Let me know if you tried it! 🙂
Just amazing. My kitchen smells so good. Bread is also baking. This may seem a little different but I decided to use 6 Macedonian Sausages from a shop that makes them fresh every weekend. Have never thought of adding carrots although my mom always said "add carrots to everything and anything because they add sweetness to your dish." I mixed the lemon zest into sour cream to put on top along with the fresh hot out of the oven bread."
Thank you very much.
That sounds absolutely wonderful, Barbara! I love your take on it — using fresh Macedonian sausages is such a great idea, and your mom’s carrot wisdom is spot on (sweetness without sugar). 🙂 I love carrots by the way, and love to drink 100% carrot juice. Thank you for sharing how you made it your own — it’s inspiring to hear, and now I’m craving it too!
Thank you for this recipe. It just went into permanent rotation! I baked the sausage (1 lb.; to hit temperature), poured all the juices and fats (plus spices in recipe & 2 bay leaves) into the Instant Pot with 2 cups of Organic Navy Beans (and 5 cups water) for 48 minutes. Put the broth on the stove in a stockpot with the diced sausage to simmer about 20 minutes. Scooped out the beans with a slotted spoon and into the broth. Dumped in a can of full-fat coconut milk I had been trying to find a use for and was bowled over, pun intended, by the incredible flavors. I used all organics. Next time, I will increase or double the beans and maybe add in some extra broth. Even with the pot of beans, I wished there were more. I dislike cooked carrot, so omitted it, adding celery salt instead. A pound of sausage is a good amount of sausage for this recipe, so more and more beans would give it a more balanced ratio, as it is rich. Overall, this is soup you dream about! Sensational!!
Angelil, thanks for your comment. My body doesn't deal well with dairy products so I try to stay away from them. This recipe looked great until I got to the heavy cream. I often use coconut milk in place of regular milk, so I was pleased to see that you did so and liked the results. I also prefer to stay away from canned products, so appreciated your comments concerning the use of dry beans cooked in an Instant Pot. Now I feel kitchen time comin' on. 🙂
Hi Suzanne! So glad Angelil’s comment helped - this is exactly why I love the recipe community here! ❤️ Coconut milk is such a great swap for cream. Hope you have an awesome kitchen day!!
Wow — thank you so much for taking the time to write this! ❤️ I love how thoughtfully you adapted the recipe, especially using the Instant Pot for the beans and pulling all that sausage flavor into the broth. Full-fat coconut milk works great in this soup - that was a smart swap! 🙂
Your notes about the bean-to-sausage ratio are spot on, and I really appreciate you sharing that insight—it’s incredibly helpful for other readers. And I’m smiling at “soup you dream about”… that’s about the highest compliment there is. 🙂
This looks delicious but I'd like to make this vegetarian but am concerned it would be bland withouth the sausage. What do you suggest?
Thanks.
Kathy
HI Kathy! You can absolutely make this vegetarian — and yes, you’re right that skipping the sausage means you’ll want to boost flavor in other ways so it doesn’t end up bland. Here are my recommendations:
1) Smoked paprika + liquid smoke (a tiny drop)
2) Mushrooms: Sautéed finely, they bring richness and umami.
3) Caramelized onions: They add deep, sweet flavor
4) Roasted garlic: Roasting mellow, sweet garlic makes a big difference in vegetarian soups.
5) Salt. Since sausage adds salt and flavor on its own, taste carefully and season in layers with salt and pepper.
6) A splash of soy sauce or tamari (1–2 tsp) can also deepen the flavor without making it “soy-y.”
7) Add Parmesan rind as the soup cooks - it adds so much flavor.
Just made this last night. It was a real hit! I did add yellow peppers and sliced mushroom and another can of beans. Italian sausage and red pepper flakes, chili powder were perfect! I will make it again for sure!!
Doreen, I am so glad you loved this soup! I love your additions of extra veggies - so YUM! 🙂
What do you recommend to replace the heavy cream for people with dairy allergies?
Jill, you can use unsweetened full-fat coconut milk instead of heavy cream here!
Is 19 ounces of Italian sausage correct? Mine doesn’t look like the picture . I added more beans. It’s delicious.
Hi Sherry! Yes, 19 oz of Italian sausage is correct! You can also use 15 oz. This soup only benefits from more beans, too!
I made it vegetarian by using Tofurkey Italian sausages and veggie broth. I also used 10% cream. It was delicious! Thanks so much!
Angie, Thanks so much for sharing your substitutes to make it vegetarian. I think many will find this helpful. I’m so glad you loved this recipe. Appreciate you taking the time to comment! 🙂
Hi, i do plan to make this soup as we love soups. My question is: 19 oz of sausage seems like an odd weight. Is this correct?
Hi Katrina! Yes, I used Italian sausage from a small grocery store - they had locally sourced Italian sausage, and it was that odd weight. The crumbled sausage I buy at another store is usually 15 oz, so 15 oz would work well, too!
Fabulous !!!!
Thank you so much, Julie! ❤️❤️
Made this last night - it was delicious! Sharing the recipe!
Thank you, Kathleen! So glad you enjoyed it! 🙂
Looks delicious! However, I'd like to find out if I could use coconut cream instead of heavy cream in it. Trying to keep it dairy free. Thanks!
Hi Kathy! Yes, you could 100% use unsweetened coconut cream to make it dairy-free - it would work great! 🙂
I love this recipe and my family loved it too. I even gave some to a neighbor across the street who cooks more than I did and now she wants the recipe. I will definitely be coming back to your website Julia. My only swap was instead of the heavy cream I did light cream. But it turned out well. The sweetness from the carrots was great. I’m thinking if I do it again, I might swap out the carrots for sweet potatoes. Will let you know how it turns out.
Hi Keturah! So happy to hear it was a hit all around — even with the neighbor, that’s the best! 🙂 Definitely let me know how it turns out next time! ❤️
Going to try this tonight, but with mild sausage and half and half! Thank you for the great recipe idea
Malinda, you're very welcome! 🙂
I am getting ready to make this soup to freeze for my sister and husband so they have some meals ready when they return from their trip to Spain.
Aww, that’s so thoughtful of you, April! Your sister and husband are in for such a treat when they get back from Spain. 🙂
Easy to make. So good to have as a leftover for lunch all week. Very satisfying.
This soup makes excellent leftovers! Glad you enjoyed it, Lee Ann! ❤️
We used coconut milk in place of the cream and it is amazing
So glad it worked well with coconut milk - thank you for sharing that! 🙂