White Bean and Sausage Soup is hearty, creamy, and packed with flavorful veggies, seasoned Italian sausage, and tender white beans.
author’s note
Warning: This White Bean and Sausage Soup Disappears Fast!
I’ve always loved making soups that double as dinner, thick, creamy, and packed with enough flavor and protein to keep everyone happy. After sharing my Sausage Tortellini Soup and my White Bean Soup, I knew I needed to create a mashup that brought the best of both together.
This White Bean and Sausage Soup is the result, and it quickly became a family favorite. It is satisfying to how blending some of the beans makes it naturally thick and creamy, even before adding dairy. The sausage brings a big punch of flavor, the beans make it hearty, and the veggies keep it fresh. It’s the kind of soup I crave on cold nights, especially when I have a fresh loaf of bread ready for dipping.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Italian Sausage | Use mild for a family-friendly soup or spicy for a kick. Chicken or turkey sausage also works. |
| White Beans | Cannellini are a reliable, but great northern or navy beans work too. |
| Chicken Stock | Use vegetable stock if you want a meatless version with plant-based sausage. |
| Cream & Milk | Swap all cream for extra indulgence, or use half-and-half to lighten it up. |
| Spinach | Kale or Swiss chard are also great options. |
How To Make White Bean and Sausage Soup
- Brown Sausage: Cook sausage in oil until browned, then keep nearby.
- Cook Veggies: Sauté onion and carrots in butter until soft. Add garlic, seasoning, paprika, then mix in flour.
- Add Stock & Beans: Slowly whisk in stock, add beans and bay leaves, then simmer.
- Blend: Blend part of the soup until smooth, then return to the pot.
- Finish: mix in spinach, sausage, cream, and milk. Simmer until spinach wilts.
White Bean and Sausage Soup Tips
- Cook veggies until soft at the start. They won’t soften much later.
- Scrape the pot after adding flour so the soup thickens evenly.
- Use spicy sausage or red pepper flakes if you want more heat.
- Thin with extra chicken stock if it’s thicker than you like.
- Top with Parmesan and olive oil for restaurant-level flavor.
Storage
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm gently on the stovetop over a low burner, stirring often. Don’t let it boil or the dairy may separate. Add a splash of stock to loosen it if needed.
- Freezing: Because of the dairy, freezing isn’t recommended.
Serve This Soup With:
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Italian Salad Recipe
Fruit Salads
Fall Fruit Salad
Sandwiches
Grilled Cheese Sandwich Recipe
