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Creamy chicken vegetable soup in a white bowl with herbs and vegetables.

White Bean and Sausage Soup

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American, Italian
Servings 8
Calories 233 kcal

Ingredients
  

  • 1 lb. Italian sausage casings removed
  • 4 strips of bacon cut into small pieces
  • 1/2 medium onion diced
  • 3 cloves garlic minced
  • 4 (14 oz.) cans cannellini beans drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried rosemary
  • 2 small carrots peeled and diced
  • 2 cups fresh baby spinach roughly chopped
  • salt and freshly ground black pepper to taste

Instructions
 

  • In a large soup pot, crumble the Italian sausage. Add the bacon pieces. Cook over MED-HIGH heat until the sausage is fully cooked and the bacon is crispy, about 15 minutes. As they sizzle away, chop your veggies.
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  • Remove the sausage and bacon with a slotted spoon, setting them aside on a plate. In the remaining fat, sauté the onion until translucent and just starting to brown, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant. Stir in the drained white kidney beans, chicken broth, Italian seasoning, and dried rosemary.
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  • Remove the pot from the heat. With an immersion blender, partially purée the soup to thicken it while leaving some beans whole for texture.
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  • Return the sausage and bacon to the pot, add the diced carrots, and bring the soup to a boil. Reduce the heat to a simmer, cover with the lid slightly ajar. Let it cook for about 20 minutes, or until the carrots are tender.
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  • Stir in the spinach. Season the soup with salt and pepper.
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Nutrition

Calories: 233kcalCarbohydrates: 5gProtein: 11gFat: 19gSaturated Fat: 7gSodium: 468mgFiber: 1g
Keyword White Bean and Sausage Soup
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