I made an Italian Sausage Soup with bacon, cannellini beans, and spinach that has a dangerously drinkable broth and will ruin your ability to pretend you only wanted a small bowl.

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I’m obsessed with this Italian Sausage Soup because the broth hits like a salty, slightly smoky kick from bacon and the sausage keeps every spoonful meaty and serious. I love that it bulks up without feeling heavy, and tossing in a handful of greens feels like a clever cheat.

But mostly I want this when the sky dumps rain and plans collapse. It’s my go-to Rainy Day Dinner Ideas pick, the bowl I reach for when I’m tired and stubborn.

Simple, loud, chewy bits of sausage. I can’t stop eating it.

Hot, messy, perfect spoonful after spoonful, no regrets ever.

Ingredients

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Olive oil: Basically the slick start, helps things brown and coat flavors.
Bacon: Smoky crunch and salty fat that hugs every spoonful.
Italian sausage: Hearty protein with spice, it’s the soup’s backbone.
Yellow onion: Sweetness and depth as it browns up nice.
Carrots: Earthy sweetness and a little bite, keeps it family-friendly.
Celery: Fresh celery snap, it balances the richer flavors.
Garlic: Bright, punchy aroma that makes you want a bowl.
Red pepper flakes: Optional kick, but it’s surprisingly satisfying if you add.
Thyme: Herb note that ties meat and beans together smoothly.
Bay leaf: Subtle background herbiness that you’ll barely notice, but you will.
Chicken broth: Savory liquid that makes it cozy and soup-ish.
Diced tomatoes: Bright acidity and little chunks of color.
Cannellini beans: Creamy, filling bites that keep it comforting and protein-rich.
Spinach: Fresh green pop and vitamins, lowers the guilt a little.
Parmesan: Salty, nutty umami and a creamy finish when stirred in.
Lemon juice: Brightens everything, lifts heavy flavors without being fussy.
Salt and pepper: Simple seasoning that lets everything sing, don’t skip.
Parsley: Fresh, herbaceous finish that makes it look like you tried.

Ingredient Quantities

1 tbsp olive oil

4 slices bacon, chopped

1 lb Italian sausage, casings removed

1 medium yellow onion, diced

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1/4 tsp red pepper flakes, optional but good

1 tsp dried thyme or 1 tbsp fresh chopped

1 bay leaf

6 cups low sodium chicken broth

1 14.5 oz can diced tomatoes, undrained

2 15 oz cans cannellini beans, drained and rinsed

4 cups fresh spinach, roughly chopped

1/2 cup grated Parmesan plus extra for serving, rind ok to toss in while cooking

1 tbsp lemon juice or to taste

Salt and black pepper to taste

2 tbsp chopped fresh parsley for finishing

How to Make this

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1. Heat the olive oil in a large pot over medium heat, add the chopped bacon and cook until it’s crisp and brown, about 5 minutes; use a slotted spoon to transfer bacon to a paper towel lined plate, leave the fat in the pot.

2. Crumble the Italian sausage into the pot, cook over medium-high until well browned and no longer pink, breaking it up with a spoon, about 6 to 8 minutes; drain a little fat if the pot looks greasy but keep some for flavor.

3. Add the diced onion, carrots and celery to the sausage, season with a pinch of salt, and cook until the veggies soften, about 5 minutes.

4. Stir in the minced garlic, red pepper flakes if using, dried or fresh thyme, and the bay leaf; cook 30 to 60 seconds until fragrant but not burned.

5. Pour in the chicken broth and the can of diced tomatoes with their juices, scrape up any browned bits from the bottom of the pot, then bring the soup to a gentle simmer.

6. Add the drained and rinsed cannellini beans and the reserved bacon, reduce heat to medium-low and simmer uncovered for 15 to 20 minutes so flavors meld.

7. Stir in the chopped spinach and grated Parmesan (you can toss the Parmesan rind in while it simmers for extra depth, remove it before serving), cook until the spinach wilts, about 2 to 3 minutes.

8. Remove the bay leaf, taste and adjust seasoning with salt, black pepper and the lemon juice; the lemon brightens the broth so add a little at a time until it sings.

9. Ladle into bowls, sprinkle with the chopped fresh parsley and extra grated Parmesan, serve hot with crusty bread or a simple green salad.

10. If you want a thicker soup, mash a cup of the beans against the side of the pot before stirring them in fully; it makes the broth creamy without cream.

Equipment Needed

1. Large heavy pot (6 to 8 quart) for browning meat and simmering the soup
2. Chef’s knife for chopping onion, carrots, celery, garlic, parsley and spinach
3. Cutting board
4. Slotted spoon to lift out crisp bacon and drain fat
5. Wooden spoon or heatproof spatula for breaking up sausage and stirring
6. Can opener for the diced tomatoes and beans
7. Colander or fine mesh strainer to drain and rinse the cannellini beans
8. Box grater or Microplane for grating Parmesan
9. Ladle for serving into bowls

FAQ

Can I use a different sausage or make this vegetarian? Yes, you can swap Italian sausage for sweet or hot pork sausage, chicken sausage, or turkey sausage, but flavor will change. For a vegetarian version, skip the sausage and bacon, use 2 tbsp olive oil and add smoked paprika or a splash of liquid smoke for depth, and use vegetable broth instead of chicken.

How do I make the soup less greasy? After browning the bacon and sausage, drain excess fat on paper towels or skim from the pot with a spoon before adding the veggies and broth. You can also brown the meat in a separate pan and drain there to keep the soup lighter.

Can I use dried beans instead of canned? Yes, use about 1 to 1 1/2 cups dried cannellini beans, soaked overnight and cooked until tender before adding. Or simmer them in broth until soft, but add extra cooking time and more liquid because dried beans absorb a lot.

How do I thicken the soup if it seems too thin? Smash a cup of the beans against the side of the pot with a spoon and stir them back in, that will naturally thicken it. You can also simmer uncovered a bit longer to reduce liquid, or stir in a tablespoon of cornstarch slurry if you need a quick fix.

Can I freeze this soup? Yes, freeze in airtight containers for up to 3 months. Avoid freezing the spinach raw if you want better texture later; either leave spinach out and add fresh when reheating, or blanch it first. Thaw in the fridge overnight and reheat gently on the stove.

What are good serving suggestions and tweaks? Serve with crusty bread and extra Parmesan. A drizzle of olive oil or a splash more lemon juice brightens it up. If you like heat, add extra red pepper flakes. Stir in a handful of pasta or small shells near the end for a heartier bowl.

Italian Sausage White Bean Soup Recipe Substitutions and Variations

Italian sausage
- Ground turkey or chicken sausage for a leaner soup, season with fennel and a pinch of red pepper flakes
- Ground pork or sweet sausage if you want a milder, fattier flavor
- Spicy chorizo for a smokier, bolder soup, reduce added red pepper flakes
- For vegetarian, use crumbled tempeh or a plant-based sausage and add extra herbs
Bacon
- Pancetta or prosciutto for similar salty, porky depth
- Smoked ham or ham hocks for a less fatty but smoky taste
- Olive oil and smoked paprika for a meatless smoky note
- Omit entirely and sauté veggies a bit longer for flavor development
Cannellini beans
- Great northern or navy beans, same texture and mild flavor
- Chickpeas for a nuttier bite and firmer texture
- White kidney beans or butter beans for creamier mouthfeel
- Use one drained can plus 1 cup cooked lentils for extra protein
Fresh spinach
- Baby kale or lacinato kale, add earlier and simmer longer so it softens
- Swiss chard, stems chopped and cooked with the mirepoix for more texture
- Escarole or chopped collard greens for a sturdier, slightly bitter green
- Frozen spinach, thawed and squeezed, if you need convenience

Pro Tips

– Crisp the bacon extra well and save the fat. Let it get a little darker than you think, then drain on paper towels. The crisp bits give texture, and that bacon fat is gold for browning the sausage and veggies, so don’t pour it all away.

– Brown the sausage in batches and don’t crowd the pan. If you dump it all in at once it steams instead of getting those tasty brown bits. Scrape up the fond often, it’s where most of the flavor hides.

– For deeper broth, toss the Parmesan rind in while it simmers and pull it out before serving. Also consider a quick char on the carrots and celery in the pot before adding broth, it adds a little smoky sweetness. Tiny bit of sugar can help if the tomatoes are too acidic.

– Want a creamier texture without cream? Mash about a cup of the beans against the pot wall then stir them back in. It thickens the soup naturally and stretches the beans so you get more body with the same ingredients.

– Finish gently with lemon and salt, not all at once. Add a squeeze of lemon, stir, taste, then add more if it needs brightness. Same with salt, especially if you used pancetta or a salty sausage. And don’t overcook the spinach, it should just wilt.

Italian Sausage White Bean Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

I made an Italian Sausage Soup with bacon, cannellini beans, and spinach that has a dangerously drinkable broth and will ruin your ability to pretend you only wanted a small bowl.

Servings

servings

Calories

467

kcal

Equipment: 1. Large heavy pot (6 to 8 quart) for browning meat and simmering the soup
2. Chef’s knife for chopping onion, carrots, celery, garlic, parsley and spinach
3. Cutting board
4. Slotted spoon to lift out crisp bacon and drain fat
5. Wooden spoon or heatproof spatula for breaking up sausage and stirring
6. Can opener for the diced tomatoes and beans
7. Colander or fine mesh strainer to drain and rinse the cannellini beans
8. Box grater or Microplane for grating Parmesan
9. Ladle for serving into bowls

Ingredients

1 tbsp olive oil
4 slices bacon, chopped
1 lb Italian sausage, casings removed
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 tsp red pepper flakes, optional but good
1 tsp dried thyme or 1 tbsp fresh chopped
1 bay leaf
6 cups low sodium chicken broth
1 14.5 oz can diced tomatoes, undrained
2 15 oz cans cannellini beans, drained and rinsed
4 cups fresh spinach, roughly chopped
1/2 cup grated Parmesan plus extra for serving, rind ok to toss in while cooking
1 tbsp lemon juice or to taste
Salt and black pepper to taste
2 tbsp chopped fresh parsley for finishing

Directions

Heat the olive oil in a large pot over medium heat, add the chopped bacon and cook until it's crisp and brown, about 5 minutes; use a slotted spoon to transfer bacon to a paper towel lined plate, leave the fat in the pot.
Crumble the Italian sausage into the pot, cook over medium-high until well browned and no longer pink, breaking it up with a spoon, about 6 to 8 minutes; drain a little fat if the pot looks greasy but keep some for flavor.
Add the diced onion, carrots and celery to the sausage, season with a pinch of salt, and cook until the veggies soften, about 5 minutes.
Stir in the minced garlic, red pepper flakes if using, dried or fresh thyme, and the bay leaf; cook 30 to 60 seconds until fragrant but not burned.
Pour in the chicken broth and the can of diced tomatoes with their juices, scrape up any browned bits from the bottom of the pot, then bring the soup to a gentle simmer.
Add the drained and rinsed cannellini beans and the reserved bacon, reduce heat to medium-low and simmer uncovered for 15 to 20 minutes so flavors meld.
Stir in the chopped spinach and grated Parmesan (you can toss the Parmesan rind in while it simmers for extra depth, remove it before serving), cook until the spinach wilts, about 2 to 3 minutes.
Remove the bay leaf, taste and adjust seasoning with salt, black pepper and the lemon juice; the lemon brightens the broth so add a little at a time until it sings.
Ladle into bowls, sprinkle with the chopped fresh parsley and extra grated Parmesan, serve hot with crusty bread or a simple green salad.
If you want a thicker soup, mash a cup of the beans against the side of the pot before stirring them in fully; it makes the broth creamy without cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.