Italian Sausage White Bean Soup

Looking for a comforting and hearty meal? Try this Italian Sausage White Bean Soup recipe! It’s packed with savory Italian sausage, crispy bacon, and creamy white beans, making it a delicious and satisfying option for busy weeknights. With fresh spinach adding a nutritious twist, this soup is perfect for warming up during colder months. Save this pin to enjoy a flavorful homemade soup that’s ideal for meal prep and guaranteed to please your taste buds!

Ingredients

• 1 pound Italian sausage (see note)
• 4 strips bacon
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 4 (14 ounce) cans white beans (cannellini), drained
• 4 cups chicken broth
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon dried rosemary
• 2 small carrots, peeled and chopped small
• 2 cups (packed) fresh baby spinach
• Salt and pepper to taste

Instructions

1. In a large soup pot, cook the sausage meat and bacon over medium-high heat until crispy and the fat has rendered, about 15 minutes. While this cooks, prep your other ingredients.
2. Remove the sausage and bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pot. If desired, drain excess fat, but leaving some enhances the flavor.
3. Add the chopped onion to the pot and sauté for 3-5 minutes until softened and beginning to brown.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the drained beans, chicken broth, Italian seasoning, and rosemary to the pot. Stir well, scraping up any browned bits from the bottom.
6. Remove the pot from heat. Use an immersion blender to purée the soup, leaving some beans whole for texture. If you don’t have an immersion blender, you can blend a portion of the soup in a regular blender or mash the beans with a fork for a more rustic texture.
7. Return the sausage and bacon to the pot. Add the chopped carrots. Bring the pot back to high heat. Once boiling, reduce the heat to a simmer, cover with the lid slightly ajar, and cook for 15-20 minutes until the carrots are tender and the soup has thickened.
8. Stir in the fresh baby spinach and let it wilt for a couple of minutes.
9. Taste and adjust the seasoning with salt and pepper as needed. Serve immediately.

Notes

• For the sausage, anything around 1 pound/16 oz. is fine. You can use ground sausage or remove the meat from whole sausage casings. A 500g (17.6 oz.) 5-pack of Johnsonville mild Italian sausages works well.
• Use low-sodium chicken broth if you’re sensitive to salt, as bacon and sausages can add significant saltiness.
• For an Instant Pot version, sauté the ingredients as instructed, blend the beans directly in the pot, cook on high pressure for 8 minutes, then add the spinach after releasing the pressure. Thin the soup with extra broth if needed.