This hearty White Bean and Sausage soup is the perfect comfort food, no matter the season. Combining savory Italian sausage with fiber-rich cannellini beans, it provides a nutritious and filling meal that will keep you satisfied for hours. The rich, flavorful broth, seasoned with a blend of aromatic herbs and spices, infuses the soup with depth, while the addition of pasta and spinach makes it a complete and wholesome meal. Whether you’re looking for a warming dish on a chilly day or a satisfying weeknight dinner, this recipe is sure to become a favorite in your kitchen.
Packed with protein, fiber, and a medley of fresh vegetables, this soup not only tastes amazing but also provides important nutrients to keep you energized and healthy. Whether served on its own or paired with crusty bread, White Bean and Sausage soup is a dish your whole family will love.
Ingredients:
- 2 tablespoons olive oil: For sautéing the vegetables and sausage, giving the soup a rich base.
- 3 carrots, chopped: Carrots add natural sweetness and color, enhancing the soup’s flavor.
- 3 celery stalks, chopped: Celery provides a subtle earthy taste and crunch.
- 2 medium-sized white onions, chopped: Onions form the flavor base, adding sweetness and depth.
- 5 cloves garlic, minced: Garlic gives a rich, aromatic foundation to the soup.
- 2.5 lbs Italian sausage, casing removed (or buy bulk sausage): You can use turkey or chicken sausage. The sausage adds richness and flavor to the broth.
- 1 tablespoon plus 1 teaspoon dried oregano: Adds an earthy, savory note to the soup.
- 2 teaspoons dried basil: A fragrant herb that complements the other flavors in the soup.
- 1 teaspoon red pepper flakes (optional): For those who like a little heat, red pepper flakes will add a spicy kick.
- 2 cans (14.5 ounces each) diced tomatoes with juice: Tomatoes provide acidity, sweetness, and a rich base for the broth.
- 8 cups chicken broth: Adds richness and depth to the soup’s base. You can use homemade or store-bought broth.
- 2 cans cannellini beans (white beans), rinsed: These beans are creamy and tender, making them perfect for this soup.
- 3 cups ditalini pasta or small shells: Adds heartiness to the soup. You can cook the pasta separately to prevent it from soaking up too much broth.
- 1 bag baby spinach (5 ounces): Adds a burst of green to the soup and boosts its nutritional value.
- 4 tablespoons chopped parsley: Fresh parsley adds a bright, herbaceous flavor.
- 3 tablespoons parmesan cheese: Grated parmesan brings a savory umami flavor to the soup (add more for extra cheesiness!).
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onions and cook for 2 minutes until softened. Add the carrots, celery, and minced garlic, and cook for another 2 minutes, stirring occasionally. This step allows the vegetables to release their flavors and become fragrant.
Step 2: Brown the Sausage
Add the sausage (removed from the casing) to the pot. Use a spoon or spatula to break it into small pieces as it cooks. Cook until the sausage is browned and fully cooked through. Do not drain the fat, as it will add flavor to the soup.
Step 3: Add Herbs and Tomatoes
Once the sausage is browned, stir in the dried oregano, basil, and red pepper flakes (if using). Then, add the canned diced tomatoes (with juice) and chicken broth. Stir to combine, and bring the soup to a boil.
Step 4: Simmer the Soup
Once the soup has come to a boil, reduce the heat to low and let it simmer, covered, for about 30 minutes. Stir occasionally to ensure the flavors are blending together and the vegetables are tender.
Step 5: Add the Beans and Pasta
After simmering, stir in the cannellini beans and pasta. If you’re cooking the pasta separately, add it to individual servings later. Let the soup simmer for an additional 10 minutes, allowing the pasta to cook and the beans to heat through.
Step 6: Add Spinach and Parmesan
Once the pasta is tender, stir in the baby spinach and parmesan cheese. Let the spinach wilt and the cheese melt into the soup for a few minutes. Stir occasionally and taste for seasoning, adding salt and pepper to your liking.
Step 7: Serve
Ladle the soup into bowls, garnishing each with additional chopped parsley and more parmesan cheese, if desired. Serve with crusty bread or a simple salad for a complete meal.
Additional Tips:
- Sausage Options: You can choose any type of Italian sausage, including turkey or chicken. For a spicier kick, go for hot sausage or add extra red pepper flakes.
- Broth: Homemade chicken broth adds richness and depth to the soup, but store-bought broth is a convenient option. You can adjust the amount of broth based on how thick or thin you prefer your soup.
- Pasta Cooking: To avoid the pasta absorbing too much broth, cook the pasta separately and add it to each bowl of soup. Alternatively, cook the pasta for 1-2 minutes less than the package instructions and then add it directly to the soup.
- Vegetable Variations: Feel free to add more vegetables like bell peppers, zucchini, or peas to boost the nutritional value and flavor of the soup.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. If you plan to freeze the soup, consider adding the pasta later to maintain its texture. The soup can be frozen for up to 3 months.
Nutrition Information (Per Serving):
- Calories: 350 kcal
- Protein: 25 g
- Total Fat: 15 g
- Saturated Fat: 4 g
- Carbohydrates: 35 g
- Dietary Fiber: 8 g
- Sugars: 3 g
- Cholesterol: 60 mg
- Sodium: 800 mg
Frequently Asked Questions (FAQs):
Can I use a different type of sausage?
Yes, you can use any type of sausage you prefer, including chicken or turkey sausage. Each type will slightly change the flavor and fat content of the soup. Hot sausage can add a spicier kick, while a milder sausage will create a more neutral base.
Is there a way to make this recipe vegetarian?
Absolutely! You can replace the sausage with a plant-based sausage or omit it entirely. To make the soup more hearty, you could add extra vegetables or mushrooms for additional flavor and texture.
How can I store leftovers, and how long will they last?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’d like to freeze the soup, transfer it to a freezer-safe container and store it for up to 3 months. When ready to eat, reheat on the stove or in the microwave, and add pasta when reheating if needed.
Can I use a different type of pasta?
Yes, you can substitute ditalini pasta with other small pasta shapes like small shells, elbow macaroni, or orzo. You can also adjust the amount of pasta based on your personal preference.
How can I make the soup spicier?
To give the soup a little extra heat, you can add more red pepper flakes, diced chili peppers, or a splash of hot sauce. Adjust to your preferred spice level.
Can I add more vegetables to the soup?
Definitely! You can add other vegetables like zucchini, bell peppers, or peas to the soup to enhance its nutritional value and flavor. Just be sure to adjust the cooking time based on the vegetables you add.
Conclusion:
White Bean and Sausage soup is the perfect dish for any occasion—whether you’re seeking warmth on a chilly day or need a satisfying, easy dinner. With its combination of savory sausage, creamy cannellini beans, tender pasta, and fresh spinach, this soup is a complete, wholesome meal that’s both nutritious and delicious. It’s easy to customize, so feel free to experiment with different ingredients or make it your own. Enjoy the heartwarming flavors and nourishing ingredients of this classic soup, and share it with family and friends for a cozy, satisfying meal.