Introduction

Oh, that feeling when the weather starts to turn a little crisp and you just crave something warm, hearty, and utterly comforting? This White Bean and Sausage Soup is exactly that! It’s the kind of soul-soothing dish that reminds me of cozy evenings, good company, and that amazing feeling of accomplishment after making something delicious with your own two hands. And the best part? It’s surprisingly simple and quick, meaning you can have this hug in a bowl ready in no time!

Why You’ll Love This Recipe

Fast: Perfect for busy weeknights when you need dinner on the table without a fuss.
Easy: Minimal chopping and straightforward steps make this a beginner-friendly recipe.
Giftable: Make a big batch and share the warmth with friends or neighbors who could use a little something special.
Crowd-pleasing: Even the pickiest eaters will adore this flavorful and satisfying soup.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this magical soup:

4 tbsp olive oil: Our flavorful base to get everything sautéing beautifully.
1 small onion, finely diced: The sweet foundation for our soup’s flavor profile.
2 large carrots, finely diced: For a touch of sweetness and lovely color.
2 celery stalks, finely diced: The aromatic backbone that adds depth.
1 lb ground turkey sausage (or preferred sausage): This is where the savory goodness comes from! Turkey is a great lean option, but feel free to use your favorite pork or chicken sausage.
4 cloves garlic, chopped: Because everything is better with a little garlic!
½ cup chicken broth: To deglaze the pot and add a little extra flavor early on.
1 tsp lemon juice: A secret weapon that brightens all the flavors!
4 tbsp tomato paste: This little powerhouse adds a rich, concentrated tomato flavor.
4 cups chicken broth (or vegetable broth): The main liquid for our delicious soup. Use vegetable broth if you want to keep it vegetarian-friendly (just omit the sausage!).
2 (15.5 oz) cans cannellini beans, rinsed and drained: These creamy white beans are the heart of our soup, making it wonderfully hearty and satisfying.
½ cup heavy cream: For that luxurious, velvety finish that makes everything feel extra special.
½ cup grated Parmesan cheese: Melty, salty, cheesy goodness!
2 cups baby spinach: A healthy boost of greens that wilts down so easily.
Salt, to taste: To enhance all those beautiful flavors.
Black pepper, to taste: For a gentle warmth.
2 tbsp Italian seasoning, divided: The perfect blend of herbs to give our soup that classic Italian flair.
1 tbsp garlic powder: An extra punch of garlicky yumminess.
1 bay leaf: This subtle addition infuses the soup with a wonderful aroma as it simmers.

How to Make It

Ready to get cooking? Let’s dive in and make some magic happen in your kitchen!

Get Sautéing: Grab a big pot or a Dutch oven and heat your olive oil over medium heat. It’s time to build our flavor base!
Veggie Power: Toss in your finely diced onion, carrots, and celery. Let them get nice and tender, which usually takes about 8-10 minutes. Give them a good stir now and then.
Brown the Sausage: Add your ground sausage to the pot. Break it up with your spoon as it cooks until it’s nicely browned.
Aromatic Boost: Now for the fragrant magic! Stir in your chopped garlic, 1 tablespoon of your Italian seasoning, and the garlic powder. Let this cook for about 1 minute until you can really smell all those wonderful aromas.
Tomato Deep Dive: Add in the tomato paste and cook for another minute, stirring constantly. This step helps to deepen its flavor.
Liquid Gold: Pour in that ½ cup of chicken broth to deglaze the pot (this means scraping up any browned bits from the bottom – that’s pure flavor!). Then, add the remaining 4 cups of chicken broth and your bay leaf.
Simmer Down: Bring the soup to a gentle boil, then turn the heat down to low, cover, and let it simmer for 20 minutes. This allows all those flavors to get to know each other.
Bean Time: Stir in your rinsed and drained cannellini beans and the remaining 1 tablespoon of Italian seasoning.
Meld Those Flavors: Let the soup simmer for another 10 minutes. This short simmer allows the beans to heat through and the flavors to really meld together beautifully.
Bay Leaf Out: Don’t forget to fish out and discard the bay leaf!
Creamy Dreamy Finish: Stir in the heavy cream and grated Parmesan cheese. Cook gently until everything is heated through, but be careful not to let it boil. We want it smooth and creamy, not separated.
Spinach Surprise: Add your baby spinach and stir it in. It will wilt down in just a minute or two.
Season to Perfection: Taste your soup and add salt and black pepper as needed. This is your chance to make it taste exactly how you love it!

Substitutions & Additions

This soup is wonderfully forgiving, so feel free to make it your own!

Sausage Swap: No turkey sausage? No problem! Use your favorite Italian sausage (sweet or spicy), chicken sausage, or even vegetarian sausage crumbles.
Bean Dreams: Great Northern beans or even chickpeas can be used in place of cannellini beans.
Veggie Boost: Love extra veggies? Add diced zucchini, bell peppers, or even some frozen peas in the last 10 minutes of simmering.
Spice It Up: For a little kick, add a pinch of red pepper flakes along with the garlic and spices.
Herbal Heaven: Fresh herbs like parsley or basil are a lovely garnish at the end.

Tips for Success

A few little tricks can make this soup even more amazing!

Dice Uniformly: Try to dice your onion, carrots, and celery to a similar size so they cook evenly.
Don’t Rush the Simmer: Letting the soup simmer allows the flavors to really deepen and marry.
Prep Ahead: You can chop all your vegetables a day in advance and store them in an airtight container in the fridge.
Seasoning is Key: Always taste and adjust seasoning at the end. Salt and pepper can make a world of difference!
Avoid Boiling After Cream: Adding cream and then boiling the soup can cause it to curdle. Just heat it through gently.

How to Store It

This soup is just as delicious, if not more so, the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash more broth if it seems a little thick.

FAQs

Got questions? I’ve got answers!

Can I make this soup vegetarian? Absolutely! Simply omit the sausage and use vegetable broth instead of chicken broth.
Can I freeze this soup? Yes, you can freeze this soup! Let it cool completely, then store it in freezer-safe containers for up to 3 months. You may want to add the cream and Parmesan cheese when you reheat it to keep the texture its best.
Is this soup spicy? This recipe is not spicy, but you can easily add a pinch of red pepper flakes if you like a little heat!

Cozy White Bean and Sausage Soup

A warm, hearty, and comforting White Bean and Sausage Soup that's surprisingly simple and quick, perfect for busy weeknights.

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Equipment

Large pot or Dutch oven

Ingredients

Main ingredients

4 tbsp olive oil Our flavorful base to get everything sautéing beautifully.
1 small onion finely diced: The sweet foundation for our soup's flavor profile.
2 large carrots finely diced: For a touch of sweetness and lovely color.
2 stalks celery finely diced: The aromatic backbone that adds depth.
1 lb ground turkey sausage (or preferred sausage): This is where the savory goodness comes from! Turkey is a great lean option, but feel free to use your favorite pork or chicken sausage.
4 cloves garlic chopped: Because everything is better with a little garlic!
0.5 cup chicken broth To deglaze the pot and add a little extra flavor early on.
1 tsp lemon juice A secret weapon that brightens all the flavors!
4 tbsp tomato paste This little powerhouse adds a rich, concentrated tomato flavor.
4 cups chicken broth (or vegetable broth): The main liquid for our delicious soup. Use vegetable broth if you want to keep it vegetarian-friendly (just omit the sausage!).
2 (15.5 oz) cans cannellini beans rinsed and drained: These creamy white beans are the heart of our soup, making it wonderfully hearty and satisfying.
0.5 cup heavy cream For that luxurious, velvety finish that makes everything feel extra special.
0.5 cup grated Parmesan cheese Melty, salty, cheesy goodness!
2 cups baby spinach A healthy boost of greens that wilts down so easily.
to taste Salt To enhance all those beautiful flavors.
to taste Black pepper For a gentle warmth.
2 tbsp Italian seasoning divided: The perfect blend of herbs to give our soup that classic Italian flair.
1 tbsp garlic powder An extra punch of garlicky yumminess.
1 bay leaf This subtle addition infuses the soup with a wonderful aroma as it simmers.

Instructions

Heat your olive oil over medium heat in a large pot or Dutch oven.
Add diced onion, carrots, and celery. Sauté until tender, about 8-10 minutes, stirring occasionally.
Add ground sausage and cook, breaking it up with a spoon, until browned.
Stir in chopped garlic, 1 tablespoon of Italian seasoning, and garlic powder. Cook for about 1 minute until fragrant.
Add tomato paste and cook for another minute, stirring constantly.
Pour in ½ cup chicken broth to deglaze the pot, scraping up any browned bits. Add the remaining 4 cups chicken broth and the bay leaf.
Bring soup to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
Stir in rinsed and drained cannellini beans and the remaining 1 tablespoon of Italian seasoning.
Simmer for another 10 minutes to heat beans through and meld flavors.
Remove and discard the bay leaf.
Stir in heavy cream and grated Parmesan cheese. Cook gently until heated through, but do not boil.
Add baby spinach and stir until wilted, about 1-2 minutes.
Taste and season with salt and black pepper as needed.

Notes

This soup is wonderfully forgiving, so feel free to make it your own! You can swap sausages, use different beans, add more vegetables, or make it spicier. Prep all vegetables a day in advance for even faster cooking. Always taste and adjust seasoning at the end.