Name: Italian Sausage White Bean Soup with Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Stovetop
Ingredients: 1 tablespoon olive oil; 1 lb Italian sausage (mild or spicy), casings removed; 1 small yellow onion, diced; 2 carrots, peeled and sliced; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon crushed red pepper flakes (optional); 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed; 4 cups low-sodium chicken broth; 2 cups baby spinach (or chopped spinach); Salt and pepper, to taste; Optional garnish: grated Parmesan, fresh parsley

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Why You’ll Love This Recipe

I love how comforting and filling this soup is without feeling heavy. It’s rich in protein, fiber, and veggies — and the sausage brings that cozy, savory depth that makes every spoonful satisfying. Everything simmers in one pot, which means less cleanup and more time enjoying dinner. Whether I’m cooking for a family dinner or meal prepping for the week, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 pound Italian sausage (mild or spicy), casing removed
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
2 (15-ounce) cans white beans, drained and rinsed (like cannellini or Great Northern)
4 cups low-sodium chicken broth
3 cups fresh spinach
Salt and black pepper to taste
Optional toppings: grated Parmesan, fresh parsley, crusty bread

Directions

Sauté the sausage: In a large pot, I heat the olive oil over medium heat. I add the sausage and cook until browned, breaking it up with a spoon — about 5–7 minutes.
Cook the aromatics: I stir in the diced onion, carrots, and garlic. I sauté everything together for 4–5 minutes until the vegetables are softened and fragrant.
Season and simmer: I add the oregano, thyme, and red pepper flakes (if using). Then I pour in the white beans and broth, stirring to combine. I bring the soup to a boil, then reduce the heat and let it simmer for 15–20 minutes.
Add the spinach: I stir in the spinach just before serving and let it wilt into the soup — this takes less than a minute.
Taste and finish: I season with salt and pepper to taste. I ladle the soup into bowls and top with grated Parmesan or fresh parsley if I’m feeling fancy.

Servings and timing

This recipe makes about 4–6 servings and takes just 15 minutes to prep, with a total cook time of around 35 minutes. It’s ideal for busy nights or when I want a nourishing meal without a ton of effort.

Variations

Make it creamy: I stir in a splash of cream or a dollop of Greek yogurt at the end for a richer broth.
Go dairy-free: I skip the cheese topping and use plant-based sausage if needed.
Add pasta: I toss in some small pasta (like ditalini or orzo) for a heartier twist — just add extra broth.
Use kale instead of spinach: I swap spinach for chopped kale or Swiss chard when I want more texture.
Make it vegetarian: I use plant-based sausage and vegetable broth to keep all the flavor without the meat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it even better the next day. When reheating, I warm it on the stove or in the microwave, adding a splash of broth if it thickens too much. It also freezes well for up to 3 months — I just leave out the spinach and stir it in fresh when reheating.

FAQs

Can I use ground turkey or chicken instead of sausage?

Yes, I often swap the sausage for ground turkey or chicken and add extra seasoning like fennel seed or paprika to mimic sausage flavor.

What kind of beans work best?

Cannellini or Great Northern beans are my go-to, but navy beans work too. I use what I have on hand.

Can I use frozen spinach?

Absolutely. I add it straight to the pot and simmer until it’s fully heated and wilted — no need to thaw.

How spicy is this soup?

It depends on the sausage and whether I add red pepper flakes. I use mild sausage for a gentle heat or spicy for more kick.

Can I make this in a slow cooker?

Yes. I brown the sausage and aromatics first, then transfer everything (except the spinach) to a slow cooker. I cook on low for 6 hours or high for 3–4, then stir in the spinach before serving.

Conclusion

This Italian Sausage White Bean Soup with Spinach is one of those recipes I come back to over and over. It’s hearty, healthy, and full of flavor — all from one pot and a handful of pantry staples. Whether I’m craving something cozy on a cold night or need a quick meal that feeds the whole family, this soup always delivers warmth and comfort in every bowl.