Description
A hearty and comforting Italian-American sausage white bean soup, packed with flavorful sausage, tender white beans, fresh vegetables, and aromatic herbs. Perfect for a warm, satisfying meal any time of year, this one-pot stovetop soup is easy to prepare and customizable to taste.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 1 (15 oz) can diced tomatoes
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 2 cups chopped fresh spinach or kale
- Salt and black pepper to taste
For Garnish (Optional)
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Brown the Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, approximately 5–6 minutes. Remove the cooked sausage with a slotted spoon and set it aside.
- Sauté the Vegetables: In the same pot, add the diced onion, sliced carrots, and chopped celery. Sauté for 5–6 minutes until the vegetables are softened. Then stir in the minced garlic, dried thyme, dried oregano, and optional red pepper flakes, cooking for 1 more minute until fragrant.
- Add Liquids and Beans: Pour in the low-sodium chicken broth and the diced tomatoes with their juices. Stir in the drained and rinsed white beans. Return the browned sausage to the pot, mixing everything evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes to allow the flavors to meld and the soup to thicken slightly.
- Finish with Greens: Stir in the chopped fresh spinach or kale and cook for an additional 2–3 minutes until the greens are wilted and tender. Season the soup with salt and black pepper to your taste.
- Serve and Garnish: Ladle the soup into bowls and top with grated Parmesan cheese and chopped fresh parsley, if desired. Serve hot for a comforting meal.
Notes
- For a creamier texture, mash some of the beans before adding them back into the soup.
- Use turkey sausage for a leaner, lower-fat option.
- This soup freezes well for up to three months; reheat gently before serving.
