Nothing beats a cozy bowl of white bean soup on a chilly evening. This hearty recipe combines smoky bacon, savory Italian sausage, and creamy cannellini beans for the ultimate comfort meal. It’s simple, wholesome, and perfect for an easy dinner that feels restaurant-worthy.
Table of Contents
Why You’ll Love This White Bean Soup
You’ll love how rich and flavorful this soup is without needing any cream. The sausage and bacon bring a deep, smoky base, while the beans and broth create a naturally creamy texture. The carrots add a touch of sweetness, and the spinach gives it a fresh, vibrant finish. It’s the kind of soup that tastes like it simmered all day but comes together fast enough for a weeknight. If you enjoy creamy soups like Zuppa Toscana, this version gives you that same satisfying depth in a lighter, homier way.
Ingredients You’ll Need
To make this white bean soup, you’ll need mild Italian sausage and crispy bacon for a flavorful foundation. Onion and garlic add aroma and sweetness, while cannellini beans thicken the soup naturally. Chicken broth brings all the flavors together, and a pinch of Italian seasoning and rosemary adds herby warmth. Fresh carrots bring a soft texture, and baby spinach stirs in right before serving for color and freshness. Salt and pepper balance everything perfectly. Each ingredient plays a role — nothing fancy, just good, hearty cooking.
Recommended Tools
A sturdy soup pot or Dutch oven is essential for even cooking. You’ll also want a wooden spoon for stirring, a sharp knife for chopping, and a ladle for serving. An immersion blender makes it simple to blend part of the soup right in the pot — no messy transfers needed. It helps achieve that thick, creamy consistency while keeping some beans whole for a rustic finish.
How to Make White Bean Soup
Step 1 – Brown the Meats
Start by cooking the sausage and bacon together in a large pot over medium heat until both are browned and crisp. This step builds deep flavor and gives you that smoky richness. Once done, remove the meats and leave about two tablespoons of the rendered fat in the pot.
Step 2 – Sauté the Aromatics
Next, add chopped onion to the pot and cook until it softens. Stir in minced garlic and cook briefly until fragrant. This combination forms the flavorful base of your soup.
Step 3 – Build the Soup Base
Add the drained white beans, chicken broth, Italian seasoning, and rosemary. Stir and scrape up any browned bits from the bottom of the pot — that’s where the flavor hides. Then remove the pot from heat.
Step 4 – Blend for Creaminess
Using an immersion blender, purée part of the soup until thick and creamy. Leave some beans whole for texture. This step gives the soup its signature creamy-yet-chunky feel.
Step 5 – Simmer and Finish
Return the sausage and bacon to the pot. Add chopped carrots, then bring everything to a boil. Reduce the heat and simmer until the carrots are tender, about 15 to 20 minutes. Stir in spinach at the end and let it wilt. Taste and season with salt and pepper as needed.
Recipe Notes and Variations
You can easily adjust this soup to fit your taste. For a spicy kick, use hot Italian sausage or add a pinch of red pepper flakes. A splash of cream creates a richer, more indulgent version. You can swap spinach for kale or Swiss chard for a heartier green. If you want it even more filling, toss in diced potatoes before simmering. To keep sodium low, choose reduced-salt broth. For an Instant Pot version, cook for 8 minutes on high pressure after blending. This soup is versatile and forgiving — it’s almost impossible to get wrong.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to four days. For longer storage, freeze the soup for up to three months. When reheating, thaw overnight in the fridge, then warm gently on the stove. Add a splash of broth to thin it if needed. For the best texture, stir in fresh spinach after reheating rather than before freezing.
Expert Tips for Success
Sauté the onions until golden for a deeper, richer flavor. Don’t skip blending — it’s what gives the soup that perfect creamy texture. Always season in layers, tasting as you go. Serve with warm crusty bread for dipping or a simple green salad to round out the meal. If you’re planning ahead, this soup reheats beautifully, making it perfect for meal prep.
Related Recipes to Try
- gluten-free Christmas dessert recipes
- festive holiday cake ideas
- easy Christmas dessert with peppermint
- adorable Christmas treats with Little Debbie cakes
- creative Christmas dessert trifle
- holiday dessert with red velvet and cream cheese
FAQ
What are some common mistakes in bean soup?
Overcooking beans or skipping the aromatics can make the soup bland or mushy. Always layer your flavors and watch the texture as it simmers.
How long does white bean soup stay good?
It keeps well in the fridge for up to 4 days and freezes beautifully for 3 months.
What are the benefits of white bean soup?
White beans are rich in fiber, protein, and minerals. This soup fills you up without being heavy, making it a wholesome meal option.
How long do I have to soak beans for bean soup?
If using dried beans, soak them overnight or at least 8 hours. However, canned beans work great for convenience.
Conclusion
This white bean soup with sausage and bacon is hearty, flavorful, and comforting — a true kitchen favorite. Whether you’re cooking for family or prepping meals for the week, it’s a recipe that always satisfies. Cozy up with a warm bowl tonight, and don’t forget to save it to your Pinterest board for next time.
Print
White Bean Soup with Sausage and Bacon
- Total Time: 55
- Yield: 6 1x
Description
Cozy, creamy white bean soup with Italian sausage, smoky bacon, and tender veggies. Simple pantry ingredients, restaurant-worthy flavor, and perfect for Soup Recipes lovers craving a hearty weeknight bowl.
Ingredients
1 pound Italian sausage (mild, casings removed if needed)
4 strips bacon
1/2 medium onion, chopped
3 cloves garlic, minced
4 cans (14 oz each) cannellini beans, drained
4 cups chicken broth
1/4 teaspoon Italian seasoning
1/4 teaspoon dried rosemary
2 small carrots, peeled and finely chopped
2 cups fresh baby spinach (packed)
Salt and pepper to taste
Instructions
1. Cook sausage and chopped bacon in a large pot over medium heat until browned and fat is rendered, about 15 minutes.
2. Remove meat and set aside, leaving about 2 tablespoons of fat in the pot.
3. Sauté chopped onion until soft, then add garlic and cook for 30 seconds.
4. Stir in beans, broth, Italian seasoning, and rosemary, scraping up browned bits, then remove pot from heat.
5. Purée part of the soup with an immersion blender, leaving some beans whole for texture.
6. Return sausage and bacon to the pot, add carrots, and bring to a boil.
7. Reduce heat, cover partially, and simmer 15 to 20 minutes until carrots are tender.
8. Stir in spinach to wilt, then season with salt and pepper to taste.
Notes
Use hot Italian sausage for added heat or stir in red pepper flakes.
Substitute spinach with kale or Swiss chard.
Add a splash of cream about 1/2 cup for a richer soup.
Optional diced potatoes make it heartier.
Use low sodium broth if reducing salt.
Storage Refrigerate in an airtight container 3 to 4 days. Freeze up to 3 months. Reheat gently and thin with broth as needed. For freezing, add spinach after thawing.
Texture Creamy base with some whole beans for contrast.
Instant Pot After blending, cook 8 minutes on high pressure, quick release.
- Prep Time: 10
- Cook Time: 45
- Category: white bean soup
- Method: stovetop
- Cuisine: Italian American
Nutrition
- Serving Size: 1
- Calories: 497
- Sugar: 2
- Sodium: 0
- Fat: 27
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 6
- Protein: 32
- Cholesterol: 0
