Can I use dried beans instead of canned?

Absolutely! Soak 2 cups of dried cannellini beans overnight, then cook them separately until tender before adding to the soup. This adds significant prep time but can enhance flavor and reduce sodium content.

My soup is too thick. How can I fix it?

Simply add more chicken broth, a little at a time, until you reach your desired consistency. Remember that the soup will continue to thicken as it cools, especially if refrigerated.

Can I make this soup vegetarian?

Definitely! Skip the sausage and use vegetable broth instead of chicken. You might want to add extra seasonings and perhaps some smoked paprika to compensate for the flavor the sausage provides. You could also add sautéed mushrooms for a meaty texture.

Is this soup good for meal prep?

This is an ideal meal prep recipe! The flavors actually improve after a day in the refrigerator, and it reheats beautifully. Make a double batch on Sunday for easy lunches throughout the week.

Easy Sausage and White Bean Soup Recipe

Name: Easy Sausage and White Bean Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive or avocado oil; 12-16 ounces pre-cooked sausage or kielbasa, sliced into ½-inch half-circles (pork, chicken, beef, or turkey); ½ white or yellow onion, diced; 2 stalks celery, diced; 1 tablespoon garlic, minced; 4 (15-ounce) cans cannellini beans, rinsed and drained; 32 ounces chicken stock or broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; ¾ teaspoon salt; ½ teaspoon black pepper; 3 handfuls fresh spinach leaves

This hearty Sausage and White Bean Soup is a game-changer for busy weeknights. Rich, flavorful, and ready in just 30 minutes, it combines savory sausage with creamy white beans in a velvety broth that’s both satisfying and simple to prepare. The perfect balance of protein, veggies, and comforting warmth makes this soup an ideal solution when you need a substantial meal without spending hours in the kitchen.

Why You’ll Love This Recipe

Truly Simple: From start to finish in 30 minutes with minimal prep work – perfect for those nights when cooking feels like too much effort.
Deeply Satisfying: The combination of savory sausage, creamy beans, and fresh spinach creates a soup that feels like comfort in a bowl.
Pantry-Friendly: Relies largely on ingredients you likely already have on hand, making it perfect for impromptu dinner plans.
Customizable: Works beautifully with whatever sausage you have available and can be adjusted to your preferred level of creaminess.

Ingredients You’ll Need

Sausage: Pre-cooked sausage or kielbasa adds instant flavor without the fuss. The fat from the sausage infuses the entire soup with richness.
Olive oil: Just a tablespoon to start the sautéing process and bring out the flavors of the sausage and vegetables.
Onion and celery: These aromatics create the flavor foundation for the soup, adding depth and a subtle sweetness.
Garlic: Brings that irreplaceable savory punch that makes everything taste better. Don’t skimp here!
Cannellini beans: The star ingredient that gives this soup its creamy texture and hearty substance. Their mild flavor perfectly absorbs the savory elements around them.
Chicken stock: Forms the liquid base of the soup, bringing all the flavors together. Use low-sodium if you’re watching salt intake.
Herbs: Dried thyme, oregano, and rosemary create a classic Mediterranean flavor profile that complements both the beans and sausage perfectly.
Salt and pepper: Basic but essential seasonings that bring everything together.
Spinach: Adds a fresh element, beautiful color, and nutritional boost. It wilts down considerably, so don’t worry about adding too much.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Meat Options

Try Italian sausage (spicy or mild) for a more pronounced flavor, or chicken sausage for a lighter version. Vegetarians can substitute plant-based sausage or add extra beans and vegetables instead.

Bean Alternatives

Great Northern beans or navy beans work beautifully if you don’t have cannellini. For a mixed bean approach, substitute one can with kidney beans or chickpeas for varied texture.

Vegetable Add-ins

Carrots, zucchini, or bell peppers can be added along with the onion and celery. Kale or Swiss chard can replace spinach for a heartier green element.

Spice It Up

Add a pinch of red pepper flakes or a dash of smoked paprika for warmth. A splash of cream or a sprinkle of parmesan cheese just before serving adds richness.

How to Make Sausage and White Bean Soup

Step 1: Brown the Sausage

Heat oil in a large pot over medium-high heat. Add the sliced sausage and cook until nicely browned, about 3-4 minutes. The browning creates additional flavor, so don’t rush this step! Remove sausage and set aside.

Step 2: Create the Flavor Base

Add diced onion and celery to the same pot, cooking in the residual oil and sausage drippings until softened and fragrant, about 3-4 minutes. Add garlic and sauté for another minute until golden and aromatic.

Step 3: Build the Soup

Rinse and drain the cannellini beans thoroughly. Add them to the pot along with chicken stock, dried thyme, oregano, rosemary, salt, and pepper. Bring to a gentle simmer and cook for 15-20 minutes, allowing the flavors to meld together.

Step 4: Create the Creamy Texture

Remove about 4 cups of the soup mixture and set aside. Use an immersion blender to puree the remaining soup in the pot until smooth and creamy. Return the reserved 4 cups back to the pot and stir to combine. This technique creates the perfect balance of creamy base with whole bean texture.

Step 5: Finish the Soup

Return the browned sausage to the pot and simmer for 5 minutes to warm through. Stir in the fresh spinach and watch it wilt instantly into the hot soup. Taste and adjust seasonings as needed before serving.

Pro Tips for Making the Recipe

Sausage Selection: The type of sausage dramatically influences the flavor profile. Smoked sausage adds depth, while Italian sausage brings more herbs and spice.
Bean Prep: Don’t skip rinsing the canned beans – this removes excess starch and sodium that could affect the soup’s taste and texture.
Texture Control: For an extra-smooth soup, puree more of the mixture. For chunkier texture, puree less. The ratio is completely adjustable to your preference.
Herb Options: Fresh herbs can replace dried (use three times the amount) if you have them available, adding them in the last 5 minutes of cooking.
Layered Flavoring: Adding the sausage at two different stages (browning at the beginning, then returning it later) creates deeper flavor complexity.

How to Serve

Perfect Pairings

This soup pairs beautifully with crusty bread or garlic bread for dipping. A simple green salad with a light vinaigrette creates a complete meal.

Garnish Ideas

Top individual bowls with a drizzle of good olive oil, fresh herbs, grated parmesan, or a sprinkle of red pepper flakes for customized servings.

Make It a Feast

For heartier appetites, serve smaller portions as a starter before a main course of roasted chicken or grilled steak.

Make Ahead and Storage

Storing Leftovers

This soup actually improves with time as flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze portions in airtight containers for up to 3 months. The texture may change slightly after freezing, but the flavor remains excellent.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to thin the consistency. Stir occasionally to ensure even warming.

FAQs

Can I use dried beans instead of canned?

Absolutely! Soak 2 cups of dried cannellini beans overnight, then cook them separately until tender before adding to the soup. This adds significant prep time but can enhance flavor and reduce sodium content.
My soup is too thick. How can I fix it?

Simply add more chicken broth, a little at a time, until you reach your desired consistency. Remember that the soup will continue to thicken as it cools, especially if refrigerated.
Can I make this soup vegetarian?

Definitely! Skip the sausage and use vegetable broth instead of chicken. You might want to add extra seasonings and perhaps some smoked paprika to compensate for the flavor the sausage provides. You could also add sautéed mushrooms for a meaty texture.
Is this soup good for meal prep?

This is an ideal meal prep recipe! The flavors actually improve after a day in the refrigerator, and it reheats beautifully. Make a double batch on Sunday for easy lunches throughout the week.

Final Thoughts

This Sausage and White Bean Soup is one of those rare recipes that combines incredible flavor with genuine simplicity. In just 30 minutes, you can create a meal that tastes like it simmered all day. The creamy texture, balanced by hearty sausage and tender beans, makes this soup satisfying enough to please even the hungriest dinner guests. Whether you’re cooking for a family weeknight dinner or looking for comforting leftovers to enjoy throughout the week, this recipe delivers every time. Trust me – this might just become your new go-to soup when time is short but you refuse to compromise on flavor!