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

Description

This hearty and comforting Sausage and White Bean Soup combines savory sausage, creamy cannellini beans, and fresh spinach in a flavorful broth. Perfect for chilly evenings, this easy-to-make soup delivers rich flavor with minimal prep time.

Ingredients

Units Scale

1 tablespoon olive or avocado oil
12–16 ounces pre-cooked sausage or kielbasa, sliced into 1/2-inch half-circles (pork, chicken, beef, or turkey)
1/2 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
3/4 teaspoon salt
1/2 teaspoon black pepper
3 handfuls fresh spinach leaves

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Instructions

Brown the Sausage: Add the oil to your soup pot over medium-high heat. Once hot, add the sliced sausage. Sauté, stirring frequently for 3 to 4 minutes or until they develop some nice browning. Remove from pan and set aside.
Sauté the Aromatics: Add the onion and celery to the pot. Sauté until the onion becomes tender and fragrant, about 3 to 4 minutes. Add the garlic and continue to sauté until golden, about 1 minute more. This builds the flavor foundation for your soup.
Add Beans and Broth: Stir in the rinsed and drained cannellini beans, chicken stock, thyme, oregano, rosemary, salt, and pepper. At this point, everything should be in the pot except for the sausage and spinach. Simmer on medium to medium-low heat for 15 to 20 minutes, stirring occasionally to allow the flavors to meld together.
Create Creamy Texture: Scoop out 4 cups of the soup mixture and set aside. Use an immersion blender to puree the remaining soup in the pot. Then add the 4 cups back to the pot and stir. Alternatively, you can pour the soup (minus the 4 cups you set aside) into a blender and puree this way, then add it back to the pot along with the reserved 4 cups. This technique creates a creamy soup texture while still leaving some beans whole for texture.
Finish the Soup: Stir the cooked sausage into the soup. Simmer on medium heat for 5 minutes to warm the sausage through. Then stir in the spinach leaves, which will wilt immediately. Taste and adjust seasonings as desired before serving.

Notes

For a spicier version, use Italian hot sausage or add red pepper flakes.
This soup freezes well for up to 3 months in airtight containers.
For a more substantial meal, serve with crusty bread or garlic toast.
You can substitute kale or Swiss chard for spinach; just add it earlier in the cooking process as these greens take longer to wilt.
For a lower-sodium version, use low-sodium broth and beans, and adjust salt to taste.

Nutrition

Serving Size: 1 cup
Calories: 215
Sugar: 2g
Sodium: 680mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 12g
Cholesterol: 20mg