Easy Sausage White Bean Soup is a hearty and flavorful soup combining browned pre-cooked sausage with aromatic sautéed onions, celery, and garlic, simmered with creamy cannellini beans, tomatoes, and savory herbs like thyme, oregano, and rosemary. The soup is blended partly for creaminess while leaving some beans whole and finished with fresh spinach, Parmesan cheese, and lemon juice for brightness.
You’ll love this recipe because it’s quick and easy to prepare yet full of comforting flavors and satisfying textures. The blend of fresh herbs, creamy beans, and smoky sausage creates a balanced and nourishing meal perfect for cooler days.
Ingredients
- 1 tablespoon olive or avocado oil
- 12-16 ounces pre-cooked sausage or kielbasa, sliced into ½-inch half-circles (can use chicken, beef, or turkey sausage)
- 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
Instructions
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Heat oil in a soup pot over medium-high heat. Add sausage and sauté, stirring frequently, for 3-4 minutes until browned. Remove sausage and set aside.
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Add onion and celery to pot; sauté until onion is tender and fragrant, about 3-4 minutes. Add garlic and cook 1 minute until golden.
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Stir in cannellini beans, chicken stock, thyme, oregano, rosemary, salt, and pepper. Cover and simmer gently for 15-20 minutes until flavors meld and celery is tender.
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Remove 4 cups of soup and puree remaining soup in pot with immersion blender until creamy. Stir pureed soup back with reserved whole soup for texture.
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Add sausage and fresh spinach leaves; simmer 5 minutes until spinach wilts.
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Adjust seasoning if needed and serve hot, optionally topped with Parmesan cheese and crusty bread.
Tips for Success
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Brown sausage well for flavor development.
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Use low-sodium broth to control salt level.
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Puree partially for creamy, hearty texture.
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Add spinach last to keep vibrant color and fresh flavor.
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Use fresh herbs or dried herbs as preferred.
Delicious Variations
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Substitute kale or Swiss chard for spinach.
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Add diced tomatoes for extra acidity and color.
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Incorporate a Parmesan rind during simmering for deeper flavor.
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Stir in cooked pasta or rice for heartier soup.
Frequently Asked Questions
Can this soup be prepared ahead?
Yes, refrigerate and reheat gently; flavors develop more overnight.
How long do leftovers keep?
Store refrigerated up to 4 days; freeze for longer storage.
Is this soup healthy?
High in protein and fiber, suitable for balanced diet.
Can the soup be vegan?
Omit sausage and use vegetable broth; add plant-based protein.
What to serve with this soup?
Crusty bread, garlic bread, or a side salad pairs well.
Print
Easy Sausage White Bean Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A hearty and flavorful soup combining browned pre-cooked sausage with sautéed onions, celery, garlic, creamy cannellini beans, tomatoes, and savory herbs like thyme, oregano, and rosemary. Partially blended for creaminess, finished with fresh spinach, Parmesan cheese, and lemon juice for brightness.
Ingredients
1½ tablespoons olive or avocado oil 12-16 ounces pre-cooked sausage or kielbasa, sliced into ½-inch half-circles (chicken, beef, or turkey sausage can be used) 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
Instructions
Heat oil in a soup pot over medium-high heat. Add sausage and sauté, stirring frequently, for 3-4 minutes until browned. Remove sausage and set aside.
Add onion and celery to pot; sauté until onion is tender and fragrant, about 3-4 minutes. Add garlic and cook 1 minute until golden.
Stir in cannellini beans, chicken stock, thyme, oregano, rosemary, salt, and pepper. Cover and simmer gently for 15-20 minutes until flavors meld and celery is tender.
Remove 4 cups of soup and puree remaining soup in pot with immersion blender until creamy. Stir pureed soup back with reserved whole soup for texture.
Add sausage and fresh spinach leaves; simmer 5 minutes until spinach wilts.
Adjust seasoning if needed and serve hot, optionally topped with Parmesan cheese and crusty bread.
Notes
Brown sausage well for flavor development.
Use low-sodium broth to control salt level.
Puree partially for creamy, hearty texture.
Add spinach last to keep vibrant color and fresh flavor.
Use fresh herbs or dried herbs as preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 150
- Sugar: 9
- Fat: 5
- Carbohydrates: 24
- Fiber: 6
- Protein: 6
Keywords: white bean soup, sausage and bean soup, creamy cannellini soup, hearty soup recipe, comforting bean soup
