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.

Course Soup

Cuisine Italian

Keyword sausage white bean soup

Prep Time 15

Cook Time 20

Total Time 30

Servings

Calories 787kcal

Author Julia

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

US Customary - Metric

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.

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