Beans alone are so delicious, but when they are made into a soup is just another level of comfort food. This White Bean and Sausage Soup is hearty, creamy and packed with a ton of flavor. From the delicious Italian sausage to the baby spinach, this soup is a well-rounded meal perfect for a chilly night or a weeknight meal. Don’t forget the toast!
What you need to make White Beans and Sausage Soup
Olive Oil
Italian sausage
Onions
Garlic
White beans (I used Northern beans)
Italian seasoning
Chicken stock
Red pepper flakes
Spinach
Toast for Serving
Helpful tips and tricks
You can make this soup with pretty much any beans, but I like white beans because they are a lot creamier and mild in flavor. I used Northern beans, but Navy and Butter beans would also work great.
I wanted to keep this recipe low calorie, so I used turkey Italian sausage and kept it dairy free. If you don’t have any dietary restrictions, you can add about 1/4 cup grated parmesan cheese to the soup or sprinkle some on top before serving. It is absolutely delicious!
Other recipes you might like
Easy Minestrone Soup – Marisol Cooks
Roasted Pepper and Tomato Soup – Marisol Cooks
Zuppa Toscana/Paleo – Marisol Cooks
White Bean and Sausage Soup
Ingredients
- 1 tablespoon olive oil
- 8oz Italian sausage
- 1/4 onion, chopped
- 2 garlic cloves, minced
- 2 15oz can White beans
- 1/2 teaspoon Italian seasoning
- pinch red pepper flakes
- 2-4 cups chicken stock
- 2 cups baby spinach
- salt and pepper to taste
- Toast for serving
Instructions
- In a large saucepan, add the olive oil and cook the sausage until done and slightly brown.
- Add the chopped onions and minced garlic and sautee until translucent about 5 minutes.
- Add the beans, Italian seasoning, crushed red pepper, chicken broth and season with salt and pepper.
- Simmer on low for 20 minutes. Add the spinach and stir in until all wilted.
- Serve with toasted bread.
- Enjoy!
White Bean and Sausage Soup
Ingredients
- 1 tablespoon olive oil
- 8oz Italian sausage
- 1/4 onion, chopped
- 2 garlic cloves, minced
- 2 15oz can White beans
- 1/2 teaspoon Italian seasoning
- pinch red pepper flakes
- 2-4 cups chicken stock
- 2 cups baby spinach
- salt and pepper to taste
- Toast for serving
Instructions
- In a large saucepan, add the olive oil and cook the sausage until done and slightly brown.
- Add the chopped onions and minced garlic and sautee until translucent about 5 minutes.
- Add the beans, Italian seasoning, crushed red pepper, chicken broth and season with salt and pepper.
- Simmer on low for 20 minutes. Add the spinach and stir in until all wilted.
- Serve with toasted bread.
- Enjoy!
