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Hot Italian Sausage White Bean Soup
This Italian Sausage white bean soup recipe is comforting and hearty. This soup has hot Italian sausage, white cannellini beans, spinach, tender vegetables, and a flavorful broth. This easy sausage and white bean soup will be your new favorite hearty soup recipe.
servings
Ingredients
- 1 pound loose hot Italian sausage or 3 links (casing removed)
- 3 tablespoons olive oil
- 1 yellow onion (chopped (1/2 cup))
- 1 1/2 cups carrots (sliced)
- 1 1/2 cups celery (sliced)
- 4 cloves garlic (minced)
- 2 tablespoons butter
- 2 tablespoons Better Than Bouillon chicken base (or 2 cubes)
- 3 quarts low sodium chicken broth
- 8 ounces small shell pasta (or pasta of choice)
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh sage (chopped, or 1/2 tsp dried sage)
- 1 teaspoon fresh oregano (chopped, or 1/2 tsp dried oregano)
- 2 cups fresh baby spinach leaves
- 1 can white cannellini beans (drained and rinsed)
- Garnish: freshly grated parmesan cheese
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Equipment
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Instructions
- In a soup pot, heat 3 tbsp olive oil over medium high heat. Add the hot Italian sausage and brown, breaking it up as you cook it. Once cooked through, use a slotted spoon to remove and set aside, leaving the juices in the pot.
- Lower the heat to medium and add the onions, carrots, and celery. Sauté about 4 minutes until the vegetables begin to soften, but not brown. Add 2 tbsp butter, garlic, and all the seasonings (pepper, thyme, sage, oregano) and cook for 1 minute until the garlic is fragrant. Add Italian sausage back into the pot.
- Add in the bouillon paste and mix to coat the vegetables, followed by the 3 qt's of chicken broth. Allow the broth to come to a gently boil.
- Once the broth is warm, pour in the pasta and stir for 1 minute, so the pasta doesn't stick to the bottom of the pot. Lower the heat to low for 10 minutes to allow the pasta to cook.
- Once done, add the fresh spinach and cannellini beans, and stir to combine. Allow the spinach leaves to wilt in and beans to heat up about 5 more minutes. Taste and add salt and pepper if needed.
- Serve in a bowl and garnish with fresh grated parmesan (optional)
Notes
- Fresh herbs aren't always available, if using dried, halve the amount since dried herbs are more potent.
- Use low sodium chicken broth, since the bouillon paste is concentrated and has salt in it.
- Cook your pasta in the soup, for it to take on more flavor. Stir the pasta when you add it, so it doesn't stick to the bottom of the pot.
- Add the spinach and beans last, since they only need to be warmed through. Spinach will blanch and be just wilted and bright green once ready.
- Eating soup leftover is one of my favorites, because it is even more flavorful the next day! Store in an airtight container for up to 4-5 days or you can freeze to enjoy for a few months.
Nutrition Information
Calories: 692kcal (35%), Carbohydrates: 57g (19%), Protein: 32g (64%), Fat: 39g (60%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 0.2g, Cholesterol: 68mg (23%), Sodium: 1180mg (51%), Potassium: 1288mg (37%), Fiber: 7g (29%), Sugar: 5g (6%), Vitamin A: 6536IU (131%), Vitamin C: 10mg (12%), Calcium: 146mg (15%), Iron: 5mg (28%)