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Ultimate Italian Sausage and White Bean Soup

This hearty and flavorful Italian Sausage and White Bean Soup is a comforting classic, elevated by browning the sausage, building a rich aromatic base, and partially blending the beans for a creamy texture. The perfect balance of savory sausage, tender beans, and bright acidity makes this soup an ultimate crowd-pleaser.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage, removed from casings sweet, hot, or a mix
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 2 tablespoons tomato paste
  • 8 cups chicken broth low sodium preferred
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving optional
  • Crusty bread, for serving optional

Equipment

  • Large pot or Dutch oven
  • Spoon
  • knife
  • cutting board
  • measuring cups and spoons
  • Immersion blender or regular blender

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
  3. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  4. Add the garlic, oregano, and red pepper flakes (if using) and cook for another minute, until fragrant.
  5. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
  7. Add the diced tomatoes (undrained), cannellini beans, Great Northern beans, bay leaf, and cooked sausage.
  8. Bring the soup to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the better!
  9. Remove the bay leaf.
  10. Use an immersion blender to partially blend the soup, leaving some beans whole for texture (Alternatively, you can remove a cup or two of the soup and blend it in a regular blender, then return it to the pot).
  11. Stir in the fresh parsley.
  12. Season with salt and pepper to taste. Be mindful of the salt content of your sausage and broth.
  13. Serve hot, garnished with grated Parmesan cheese (optional) and crusty bread for dipping.

Notes

For a richer flavor, use homemade chicken broth. You can substitute other types of white beans, such as navy beans, for the cannellini or Great Northern beans. Soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, add a little extra broth if necessary to thin the soup to your desired consistency.