Description

This hearty and comforting Sausage White Bean Soup combines spicy Italian sausage, creamy cannellini beans, fresh spinach, and aromatic herbs in a flavorful chicken stock base. The soup is enriched with heavy cream for a silky finish and offers a perfect balance of spice, creaminess, and nutrition. Ideal for a cozy weeknight dinner, it’s easy to prepare and serves 4 to 6 people.

Ingredients

Scale

Sausage and Vegetables

19 ounces spicy (hot) crumbled Italian sausage
1 small chopped onion
4 cloves minced garlic
1 tablespoon fresh thyme leaves
2 medium sliced carrots
5 ounces fresh spinach

Herbs and Seasonings

1 teaspoon Italian seasoning or Herbs de Provence
1/4 teaspoon red pepper flakes
Salt and pepper to taste

Beans and Liquids

15 ounces canned cannellini beans, rinsed and drained
4 cups chicken stock
1/2 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Cook Sausage and Vegetables: In a large saucepan, add the crumbled spicy Italian sausage, chopped onion, minced garlic, Italian seasoning, fresh thyme, and red pepper flakes. Cook over medium heat, stirring regularly, until the onion softens and starts to brown, releasing the flavors and cooking the sausage thoroughly. Then, stir in the sliced carrots and half of the rinsed cannellini beans to combine.
Simmer Soup: Pour in the chicken stock, stir well, cover the saucepan, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 15 to 20 minutes, or until the carrots are tender. After the carrots have softened, add the fresh spinach and the remaining white beans, cover again, and allow the spinach to wilt on low heat.
Thicken the Soup: For a creamier and slightly thicker soup, transfer half of the remaining white beans along with a ladle of the soup liquid to a blender. Blend until smooth. Alternatively, mash the beans with a fork for a chunkier texture. Then, return the blended or mashed beans back into the pot, stirring them in to combine evenly.
Finish and Season: Remove the soup from the heat and stir in the heavy cream to add richness and a velvety texture. Taste and adjust the seasoning by adding salt, pepper, and extra red pepper flakes if you prefer more heat. Before serving, garnish the soup with fresh thyme leaves for an aromatic finish.

Notes

Use spicy Italian sausage for a flavorful kick; mild sausage can be substituted for a less spicy version.
Blending some beans helps thicken the soup without using flour or starch.
Adjust red pepper flakes to taste depending on your spice preference.
For a dairy-free option, substitute heavy cream with coconut cream or omit it altogether.
Leftovers store well in the refrigerator for up to 3 days and freeze beautifully.