This sausage white bean soup is cozy, warming and utterly delicious. It’s made extra creamy by blending some of the beans and adding just a splash of half and half for a lighter yet extra satisfying bowl of soup.
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Few things are more comforting than a steaming bowl of soup, and this sausage white bean soup is incredibly cozy and warming.
Made with low-fat sausages and half and half (single cream), this soup is extra hearty and filling while being quite light and lower in fat.
This is a perfect soup to serve for lunch or even a light dinner. It’s very filling thanks to the protein in beans and sausage, and so tasty it might just become a family favorite.
Why you’ll love this sausage white bean soup
- Super easy to make in one pot — This Tuscan white bean and sausage soup is super easy to throw together even on the busiest of weeknights.
- Light yet extra flavorful — The soup is quite light since it’s made with low-fat sausages and half and half instead of heavy cream.
- Budget-friendly — No fancy ingredients here!
What goes into this white bean and sausage soup
Low-fat sausages — I like to keep this soup skinny by using low-fat sausages.
Low-fat pork sausages are a good choice, as are turkey or chicken sausages. You can also use your favorite vegetarian sausages to make this soup veggie.
Onion, carrot and celery — Also known as mirepoix, this trio of veggies is an excellent base for any soup.
Garlic — Freshly minced garlic is ideal in this soup, but you can substitute it with frozen garlic or garlic paste if that’s what you have on hand.
Italian seasoning — I always keep a jar of Italian seasoning in the kitchen because it’s an excellent way to infuse flavor effortlessly into any dish. A mix of dried oregano and basil is a good alternative.
Baby spinach — Use any greens you have on hand in this soup — kale and swiss chard are two other great options.
Half and half (single cream) — By adding just half a cup of half and half (single cream), you can make this soup creamy yet keep it quite light.
Use coconut milk or a dairy-free cream if you want the soup to be dairy-free.
How to make sausage and white bean soup
Cook for 4-5 minutes over medium-high heat, breaking it up with your spoon as you go. Remove the sausage from the pot with a slotted spoon and set it aside.
In the same pot, add the onion, carrot and celery and cook for 5-6 minutes over medium heat or until softened.
Add the beans and chicken stock, bring to a boil, then lower the heat, cover the pot and simmer for 10 minutes.
Use a hand blender to blend about half of the beans. About 3-4 blitzes should be enough to make the soup creamy and still have some beans whole for texture.
Stir in the baby spinach, simmer for another 1-2 minutes, then add the half and half (single cream). Add the cooked sausage to the pot and stir to combine.
Season to taste and serve immediately, topped with freshly grated Parmesan if you like.
Leftovers and storage
- This soup tastes amazing the next day, and it’s a great recipe to make ahead.
- Store it in the fridge in an air-tight container for up to 3 days.
- Reheat the soup in the microwave or on the stovetop. Add a splash of chicken broth if it looks too thick.
Recipe notes and tips
- This white bean and sausage soup is hearty and filling on its own, but you can also serve it with your favorite crusty bread.
- You can use shredded chicken or leftover turkey instead of the sausage.
- Keep the soup dairy-free by skipping the half and half (single cream) and making it a broth-based soup.
If you liked this sausage white bean recipe, you might also like some of my other quick and easy soup recipes:
- French Lentil Soup
- Chicken Mulligatawny Soup
- Kielbasa Potato Soup
- Cabbage Roll Soup
- Spring Minestrone Soup
- 1 tablespoon olive oil
- 1 lb (450 g) reduced-fat sausages
- 1 large onion, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- ¼ teaspoon red chili flakes
- 1 tablespoon Italian seasoning
- 3 cans (14 oz / 400 g can) cannellini beans, drained and rinsed
- 5 cups (1.25 litres) chicken stock
- 2 cups (100 g) baby spinach
- ½ cup (100 ml) half and half (single cream)
- Salt and freshly ground black pepper
- Heat the olive oil in a large heavy-bottomed pot, such as a Dutch oven, and add the sausages. Cook for 4-5 minutes over medium-high heat, breaking it up with your spoon as you go. Remove the sausage from the pot with a slotted spoon and set it aside.
- In the same pot, add the onion, carrot and celery and cook for 5-6 minutes over medium heat or until softened.
- Stir in the garlic, red chili flakes and Italian seasoning and continue to cook for another minute.
- Add the beans and chicken stock, bring to a boil, then lower the heat, cover the pot and simmer for 10 minutes.
- Use a hand blender to blend about half of the beans. About 3-4 blitzes should be enough to make the soup creamy and still have some beans whole for texture.
- Stir in the baby spinach, simmer for another 1-2 minutes, then add the half and half (single cream). Add the cooked sausage to the pot and stir to combine.
- Season to taste and serve immediately, topped with freshly grated Parmesan if you like.
Amount Per Serving: Calories: 419Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 19mgSodium: 686mgCarbohydrates: 61gFiber: 11gSugar: 23gProtein: 22g
Nutritional information is an estimate provided by an online nutrition calculator.