One-Pot White Bean and Sausage Soup

Some nights call for a single comforting pot of soup — one that fills the kitchen with garlic, sausage and slow-simmered aromatics. This White Bean Sausage Soup is my favorite Italian-style winter dinner: creamy cannellini beans, savory Italian sausage, a tomato-forward broth enriched with a pecorino or parmigiano rind, and a handful of spinach for earthiness. It’s cozy, rustic and deeply satisfying.

Pork and beans are a naturally delicious pairing: the fat and caramelized bits from the sausage balance the creaminess and fiber of the beans. This combination gives the soup both texture and substance, making it an easy one-pot meal to serve with a green salad and crusty bread.

I often keep canned beans, tomato paste and frozen spinach on hand so this pot comes together quickly. A splash of white wine, a few pantry herbs and a cheese rind to simmer in the broth turn simple ingredients into a homey, flavorful soup that freezes well for busy nights.

For a thicker texture, smash about half the beans before adding them — the result is a creamy body with some whole beans left for bite. You can make the soup as brothy or as chunky as you like by adjusting the stock. Finish each bowl with grated pecorino (or parmigiano) and a drizzle of good extra-virgin olive oil for maximum flavor.

How to Make Sausage White Bean Soup

• Prepare ingredients: remove sausage from casings, dice onions, celery and carrots, and slice or chop the garlic. If using dried beans, cook them ahead of time.
• Divide the cooked beans in half and mash one portion with a potato masher or fork; leave the other half whole for texture.
• Brown the sausage in olive oil in a large pot or Dutch oven until caramelized, then remove and set aside.
• Sauté the onions, celery, carrots, garlic and crushed red pepper until the vegetables begin to soften.
• Push the vegetables to the side, add tomato paste and cook it briefly to deepen the flavor and caramelize it.
• Deglaze the pot with dry white wine, scraping up any browned bits, then add broth, both the mashed and whole beans, bay leaves and a cheese rind. Add dried herbs and pepper, bring to a simmer and cook until the vegetables are tender.
• Stir the reserved sausage and spinach into the pot, simmer a few more minutes until heated through.
• Turn off the heat and whisk in grated pecorino or parmigiano, taste and adjust salt as needed. Serve hot with extra grated cheese and a drizzle of olive oil.

• After simmering, discard bay leaves and any remaining cheese rind, then stir in the thawed, squeezed-dry spinach and the browned sausage with its juices.
• Remove from heat, whisk in grated cheese until incorporated, then season to taste and serve immediately.

More Italian Soups

If you love soups, consider trying other Italian favorites: Pasta with Potatoes, Pasta with Peas, Wedding Soup, Tuscan Ribollita, Minestrone, Tortellini Soup with Chicken or Turkey, Zucchini Soup with Chickpeas, Split-Pea Soup with Ham and Potatoes, and Sweet Potato, Kale and Red Lentil Soup.

For a collection of hearty soup recipes inspired by classic comfort dishes, refer to the cookbook “SOUPified: Soups Inspired by Your Favorite Dishes” which includes variations such as Sausage and Peppers Soup, Chicken Scarpariello Soup, Chinese Egg Roll Soup and Garlic Bread Soup.

Recipe Substitutions and Variations

• Different beans: Chickpeas, navy, red kidney, borlotti or black beans all work well if you want to switch from cannellini.
• Different greens: Escarole, cabbage, broccoli rabe, Swiss chard or kale can replace spinach; cooking time may increase for tougher greens.
• More vegetables: Add green beans, peas, corn, yellow squash, mushrooms or other seasonal vegetables.
• Vegetarian option: Omit the sausage and use vegetable broth; consider adding roasted mushrooms or smoked paprika for depth.
• Sausage swaps: Chicken or turkey sausage, spicy chorizo, or kielbasa can change the flavor profile.
• Add pasta: Stir in 1 cup small pasta (and a bit more broth) to make a heartier minestrone-style soup; cheese tortellini is especially nice.
• Make it creamy: For a richer finish, whisk in ½ to ¾ cup heavy cream after adding the spinach and sausage, and simmer briefly.
• Dairy-free: Omit the cheese rind and grated cheese; for savory depth, stir in 3–4 tablespoons white miso after the spinach, adjusting to taste.

Serving Suggestions

A large bowl of this Cannellini Bean Soup with Sausage is a complete meal. Serve it with a light green salad and crusty bread. For a multi-course dinner, offer it as a first course in smaller portions and follow with roasted chicken, baked cutlets, or roasted vegetables. Finish each serving with grated pecorino or parmigiano and a drizzle of good extra-virgin olive oil for added richness.

White Bean Sausage Soup (One Pot) — Quick Recipe Summary

Ingredients

• 2 Tbsp olive oil
• 1½ pounds Italian sausage, casings removed
• 1½ cups small diced yellow onions
• ¾ cup small diced celery
• ¾ cup small diced carrots
• 3 Tbsp chopped or thinly sliced garlic
• ¼ tsp crushed red pepper (or to taste)
• 3 Tbsp tomato paste
• 1 cup dry white wine (such as Pinot Grigio)
• 8 cups low- or no-sodium chicken broth (or vegetable broth)
• 3 (15-oz) cans cannellini beans, drained and rinsed (about 4½ cups), divided
• 2–3 bay leaves
• 1–2 pieces parmigiano or pecorino cheese rind
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp black pepper
• 1 lb frozen chopped spinach, thawed and excess liquid squeezed out
• ⅓ cup grated Pecorino Romano (about 2½ oz), plus more for serving
• Salt to taste
• Grated pecorino or parmigiano and extra-virgin olive oil for serving

Instructions

1. Prepare all ingredients. Divide the beans in half and mash one portion.
2. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-sized pieces. Remove with a slotted spoon and set aside.
3. Reduce heat to medium. Add onions, celery, carrots, garlic and crushed red pepper. Cook about 5 minutes until vegetables soften.
4. Push vegetables to the side, add tomato paste and caramelize for 2–3 minutes.
5. Pour in the wine to deglaze, scraping up browned bits. Add broth, both mashed and whole beans, bay leaves, cheese rind, oregano, basil and black pepper. Stir to combine.
6. Bring to a simmer and cook, uncovered, for about 10 minutes or until vegetables are tender. Stir regularly to prevent sticking.
7. Discard bay leaves and any remaining cheese rind. Stir in the spinach and reserved sausage (with any juices) and simmer 2–3 more minutes. Add more broth if you prefer a thinner soup.
8. Turn off the heat and whisk in the grated Pecorino Romano. Taste and add salt if needed.
9. Serve piping hot with additional grated cheese and a drizzle of extra-virgin olive oil. Buon appetito!