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Hearty Italian Sausage and White Bean Soup

A close-up of a white bowl filled with Italian sausage white bean soup, featuring sausage crumbles, white beans, and dark leafy greens.
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Make this simple, one-pot Italian sausage and white bean soup for a filling, protein-packed meal perfect for a weeknight dinner or cozy fall evening.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 6 cups chicken broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • 5 ounces fresh spinach or kale, roughly chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the rinsed cannellini beans and diced tomatoes (with their juice). Add the bay leaf. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover partially, and let the soup simmer for 15 minutes to allow flavors to combine.
  6. Remove and discard the bay leaf. Stir in the spinach or kale until it wilts into the soup, about 2 to 3 minutes.
  7. Taste the soup and season with salt and black pepper as needed. For a thicker soup, mash about 1/2 cup of the beans against the side of the pot before serving.
  8. Ladle the soup into bowls and top with grated Parmesan cheese.

Notes

  • For meal prep, cool the soup completely before storing it in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • If you prefer a thicker broth, mash more of the white beans before adding the greens. If you prefer a thinner broth, add up to 1 cup of water or extra broth during the simmering stage.
  • You can substitute kale for spinach. If using kale, add it 5 minutes before the spinach to give it time to soften.

Nutrition

Find it online: https://fooddexterity.com/italian-sausage-white-bean-soup/