Recipes · Cooking tips · Techniques

Sausage and White Bean Soup

Sausage and White Bean Soup

This sausage and white bean soup is loaded with vegetables, including onions, carrots, celery and spinach. It gets a ton of flavor from Italian sausage, and creamy cannellini beans make this soup a meal! The prep work is really simple, and it doesn’t take a long cooking time to get a delicious, nourishing bowl of soup. It’s perfect for weeknights, cold nights, well… any night. For more delicious, comforting soup recipes, check out this cream of chicken soup, or this fantastic navy bean soup. Enjoy!

 

Ingredients

1 teaspoon Olive Oil

1 pound Mild Italian Sausage, casing removed and torn into small pieces

1 Medium Onion, finely diced

1 Large Carrot, diced

1 Celery Rib, diced

3-4 Garlic Cloves, minced

½ teaspoon Dried Oregano

1 can (14.5 ounce) Fire Roasted Diced Tomatoes

6 cups Chicken Broth

1 (15.5 ounce) can Cannellini Beans, drained and rinsed

3 ounces Fresh Spinach

Salt, to taste if needed

 

Prep Work

  • Remove the sausage from its casing and tear into small pieces, about 1 inch.
  • Dice the onion, carrot and celery. They will all be going in at the same time, so keep them in the same bowl. Mince the garlic and measure out the rest of the ingredients.

 

Brown the sausage

Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the sausage. Cook the sausage for 3-4 minutes until browned, while stirring frequently and breaking up any large pieces with a wooden spoon or spatula.

 

Make the soup

Add the onions, carrots and celery to the pot and cook for 2-3 minutes, stirring frequently. Add the garlic and dried oregano to the pot; cook 1-2 minutes, stirring frequently.

 

Add the diced tomatoes and stir well, while gently scraping any bits off the bottom of the pot. Add the chicken broth; stir well. Raise the heat to high and bring the broth to a boil, lower heat to medium-low and cover. Keep the soup at a simmer for 15-20 minutes to let all those delicious flavors meld together. Give the soup a stir occasionally and make sure it’s not boiling too vigorously.

 

Add the cannellini beans to the soup; cover and continue cooking for 20 minutes. Add the spinach to the soup. Continue cooking until the spinach wilts, this will take just a few minutes.

 

Taste the sausage and white bean soup and add salt if needed.

 

Serves 6

 

Cook’s notes

When you’re making a dish with prepared/prepackage ingredients like, sausage, canned tomatoes, beans, broth, etc. wait until the dish is finished to add salt. At the very least, use salt sparingly until you’re able to taste it and decide if more is needed. With this soup, we didn’t need to add any at all. But salt, of course, is a matter of taste.

 

Sausage and White Bean Soup
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
This sausage and white bean soup is loaded with vegetables, including onions, carrots, celery and spinach. It gets a ton of flavor from Italian sausage, and creamy cannellini beans make this soup a meal!
Course: Soup
Cuisine: American
Keyword: comfort food, Italian sausage
Servings: 6
Calories: 382 kcal
Ingredients
  • 1 teaspoon Olive Oil
  • 1 pound Mild Italian Sausage casing removed and torn into small pieces
  • 1 Medium Onion finely diced
  • 1 Large Carrot diced
  • 1 Celery Rib diced
  • 3-4 Garlic Cloves minced
  • ½ teaspoon Dried Oregano
  • 1 can 14.5 ounce Fire Roasted Diced Tomatoes
  • 6 cups Chicken Broth
  • 1 15.5 ounce can Cannellini Beans, drained and rinse
  • 3 ounces Fresh Spinach
  • Salt to taste if needed
Instructions
  1. Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the sausage. Cook the sausage for 3-4 minutes until browned, while stirring frequently and breaking up any large pieces with a wooden spoon or spatula.
  2. Add the onions, carrots and celery to the pot and cook for 2-3 minutes, stirring frequently.

  3. Add the garlic and dried oregano to the pot; cook 1-2 minutes, stirring frequently.

  4. Add the diced tomatoes and stir well, while gently scraping any bits off the bottom of the pot.

  5. Add the chicken broth; stir well. Raise the heat to high and bring the broth to a boil, lower heat to medium-low and cover. Keep the soup at a simmer for 15-20 minutes to let all those delicious flavors meld together. Give the soup a stir occasionally and make sure it’s not boiling too vigorously.

  6. Add the cannellini beans to the soup; cover and continue cooking for 20 minutes.

  7. Add the spinach to the soup. Continue cooking until the spinach wilts, this will take just a few minutes.

  8. Taste the sausage and white bean soup and add salt if needed.
Recipe Notes

When you’re making a dish with prepared/prepackage ingredients like, sausage, canned tomatoes, beans, broth, etc. wait until the dish is finished to add salt. At the very least, use salt sparingly until you’re able to taste it and decide if more is needed. With this soup, we didn’t need to add any at all. But salt, of course, is a matter of taste.

Nutrition Facts
Sausage and White Bean Soup
Amount Per Serving
Calories 382 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 8g 40%
Cholesterol 57mg 19%
Sodium 1440mg 60%
Potassium 873mg 25%
Total Carbohydrates 21g 7%
Dietary Fiber 4g 16%
Sugars 1g
Protein 17g 34%
Vitamin A 61.1%
Vitamin C 29.8%
Calcium 11.1%
Iron 22.6%
* Percent Daily Values are based on a 2000 calorie diet.
This sausage and white bean soup is loaded with vegetables, including onions, carrots, celery and spinach. It gets a ton of flavor from Italian sausage, and creamy cannellini beans make this soup a meal! The prep work is really simple, and it doesn’t take a long cooking time to get a delicious, nourishing bowl of soup. It’s perfect for weeknights, cold nights, well… any night. 

#sausageandwhitebeansoup #easysouprecipes #whitebeansoup #cannellinibeans

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