Italian Sausage and White Bean Soup

Italian sausage and white bean soup is one of those recipes that feels like a warm hug on a cold day. It’s hearty, wholesome, and packed with protein-rich beans, savory Italian sausage, and nutrient-dense vegetables that make it both satisfying and nourishing.

I started making this soup years ago when I needed something comforting but didn’t want to spend hours in the kitchen. What I love about this recipe is how it comes together in one pot with minimal fuss. The smell of browned sausage mingling with garlic and Italian herbs fills the kitchen, and by the time you’re ladling it into bowls, you’ve got a restaurant-quality meal that tastes even better the next day. It’s become my go-to for busy weeknights and lazy Sundays alike, and I love how the creamy broth clings to tender potatoes and wilted Tuscan kale. The texture lands somewhere between chicken noodle and chili, thick enough to be satisfying but not so heavy you feel weighed down.

What You’ll Need for This Hearty Soup

I always start with good quality Italian sausage because it really sets the flavor foundation for this soup. You can use mild or spicy depending on your preference. Here’s what I’ve learned: don’t drain all the sausage fat after browning. Leaving 1-2 tablespoons behind adds incredible depth to the vegetables.

• 1 lb Italian sausage (mild or spicy, I prefer a mix of both)
• 1 small sweet onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 1 teaspoon Italian seasoning (or make your own with equal parts dried thyme, basil, and oregano)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Pinch red pepper flakes
• 3 tablespoons flour (use gluten-free 1:1 if needed)
• 4 gold potatoes, cubed into 3/4-inch pieces (no need to peel them)
• 6 cups chicken broth (homemade or quality store-bought)
• 2 (15 oz) cans white beans, drained and rinsed (cannellini, great northern, or navy beans all work beautifully)
• 1 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 bunch Tuscan kale (about 8-10 oz), ribs removed and thinly sliced
• 2 tablespoons red wine vinegar

For serving: fresh parsley, chives or basil, Parmesan cheese, and black pepper

How to Make This Comforting Bowl of Goodness

I recommend using a large Dutch oven or heavy-bottomed soup pot for the best heat distribution. The key to amazing flavor is browning the sausage well and letting those spices bloom in the rendered fat.

Step 1: Heat your large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon or spatula as it cooks. Let it get nice and browned for maximum flavor, about 5-7 minutes until fully cooked through. Remove the sausage to a paper towel-lined plate but leave 1-2 tablespoons of the flavorful drippings in the pot.

Step 2: Add the diced onion, carrot, and celery to the pot. Saute for 5-6 minutes, stirring occasionally, until the vegetables are softened and the onions turn translucent. You’ll see them picking up those delicious browned bits from the bottom of the pot.

Step 3: Stir in the minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for about 60 seconds, stirring constantly so the garlic doesn’t burn. You’ll smell the spices bloom and become fragrant. This step is crucial for building deep flavor in your sausage and white bean soup.

Step 4: Sprinkle the flour over the vegetables and stir to coat everything evenly. This will help thicken your soup beautifully. Cook for about 1 minute to remove the raw flour taste.

Step 5: Add the cubed gold potatoes and chicken broth. Scrape up any browned bits stuck to the bottom of the pot (that’s pure flavor). Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes until the broth thickens slightly and the potatoes are fork-tender. My trick: if your potatoes aren’t uniform in size, cut the larger pieces smaller so everything cooks evenly.

Step 6: Stir in the drained white beans, sliced Tuscan kale, heavy cream, and the cooked sausage. Let the soup simmer for another 2-3 minutes until the kale wilts down and turns tender. The kale should be bright green and silky.

Step 7: Finish with the red wine vinegar and taste for seasoning. Add more salt and black pepper if needed. The vinegar adds a bright, tangy finish that balances the richness perfectly. If you don’t have red wine vinegar, fresh lemon juice works great too.

Perfect Pairings for Your Soup

This Italian sausage and white bean soup is hearty enough to stand alone, but these sides take it to the next level.

Garlic bread: Crusty, buttery garlic bread is perfect for soaking up every last drop of creamy broth. The garlic complements the Italian seasonings beautifully.

Grilled cheese sandwich: A classic combo that never disappoints. The melty cheese and crispy bread add textural contrast to the soft beans and tender vegetables.

Fresh side salad: A simple arugula or mixed greens salad with lemon vinaigrette cuts through the richness and adds a refreshing crunch.

Crusty sourdough bread: Perfect for dunking and adds a tangy flavor that pairs wonderfully with the savory soup. Choose the best sides for sausage and bean soup based on what sounds good to you.

More Satisfying Bean and Sausage Soups

This Italian sausage and white bean soup pairs wonderfully with other hearty, protein-packed recipes that deliver comfort in every bowl. For a quicker weeknight option, the Creamy Bean Soup with Sausage comes together in just 30 minutes with a rich, tomatoey broth. When you’re looking for slow cooker convenience, the 15 Bean Soup Slow Cooker uses a variety of beans with ham for incredible flavor.

For smoky, bacon-forward variations, try the Bean with Bacon Soup or the Tuscan-inspired White Bean Soup with Bacon. These hearty soups are perfect for feeding a crowd and make excellent meal prep options that freeze beautifully.

Keeping Your Soup Fresh

Store your Italian sausage and white bean soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and meld together over time, making leftovers taste even better than day one.

To reheat, warm individual portions in the microwave for 2-3 minutes, stirring halfway through. For stovetop reheating, place in a saucepan over medium heat and add a splash of chicken broth or water if the soup has thickened too much in the fridge.

For freezing, I recommend making the soup without the red wine vinegar. Portion it into gallon Ziploc bags, squeeze out excess air, and lay flat in the freezer for up to 3 months. Thaw overnight in the fridge, reheat, and stir in the vinegar just before serving.

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