Italian Sausage White Bean Soup – This hearty Italian Sausage White Bean Soup. Is a comforting and flavorful dish. That’s perfect for any time of the year. Packed with savory Italian sausage, crispy bacon, tender white beans, fresh spinach, and aromatic herbs. This soup is a wholesome. And satisfying meal. The rich broth. Enhanced by the creamy texture of blended beans. Makes this recipe. A delightful option. For those cozy nights in.
The first time I made this Italian Sausage White Bean Soup. It was a chilly evening. And I wanted to prepare something warm. And filling. For my family. As the aroma of sautéing sausage. And garlic filled the kitchen. My husband and child wandered in. Drawn by the irresistible smell. The rich, savory flavors. Combined perfectly with the creamy beans. And fresh spinach. And it quickly became. A household favorite. Now, whenever the weather starts to cool. They always request this comforting dish.
What makes this Italian Sausage White Bean Soup truly stands out?
This soup stands out. With its combination of crispy bacon. And spicy Italian sausage. Creating a depth of flavor. That’s hard to resist. The creamy texture. From the blended beans. Adds a luxurious mouthfeel. While the fresh spinach. And aromatic herbs. Bring a balance of freshness. And earthiness. It’s a one-pot wonder. That’s both hearty and healthy. Perfect for feeding a hungry family. Or impressing guests. With minimal effort.
What You Need To Make This Italian Sausage White Bean Soup Recipe?
Italian Sausage: The star of this soup. Italian sausage adds a robust flavor. You can use mild or hot sausage. Depending on your preference for heat.
Bacon: Adds a smoky, savory depth to the soup. And the rendered fat. Helps to sauté the onions. Enhancing their flavor.
White Beans (Cannellini): These beans are creamy and mild. Perfect for blending to create a rich texture. While leaving some whole. For a hearty bite.
Chicken Broth: Provides the base for the soup. Adding a savory backdrop. That ties all the flavors together.
Italian Seasoning and Rosemary: These herbs infuse the soup. With classic Italian flavors. Making each spoonful aromatic. And flavorful.
Carrots: Add a touch of sweetness and color. Complementing the savory elements of the soup.
Baby Spinach: Fresh and leafy, spinach. Adds a nutritional boost. And a vibrant green color. To the soup.
Steps To Make Italian Sausage White Bean Soup:
Step 1: Start by cooking the Italian sausage. And bacon. In a large soup pot. Over medium-high heat. Let them sizzle. And crisp up together. About 15 minutes. Until the fat renders out. And the flavors meld beautifully. As these cook. Take a moment. To chop the onion, garlic, and carrots. This prep work is key. To a smooth cooking process. Once the sausage. And bacon are nicely browned. Transfer them to a plate. Leaving behind just enough fat. To sauté the onions.
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Step 2: Toss the chopped onion into the pot. Letting it soften. And take on a bit of color. About 3-5 minutes. Add in the garlic. Cooking for just 30 seconds. So it releases its aromatic magic. Next, pour in the drained white beans, chicken broth, Italian seasoning, and rosemary. Stir everything together. Making sure to scrape up. Those tasty browned bits. From the bottom of the pot. They add incredible depth. To the soup.
Step 3: Now, take the pot off the heat. And use an immersion blender. To purée the soup. To your liking. I like to leave some beans whole. For texture. But feel free to blend it smoother. If you prefer. Once you’re happy with the consistency. Return the sausage, bacon, and chopped carrots to the pot. Bring the soup to a gentle boil. Then reduce the heat. And let it simmer with the lid slightly ajar. For 15-20 minutes. Until the carrots are tender. And the soup thickens.
Step 4: Finally, stir in the fresh spinach. Letting it wilt into the warm, hearty soup. Taste. And season with salt and pepper as needed. Serve this soul-warming dish immediately. Garnished with a sprinkle of extra crispy bacon. If you’re feeling indulgent.
Tip:
For an extra layer of flavor. Try roasting the garlic cloves. Before adding them to the soup. Simply wrap the unpeeled cloves in foil. With a drizzle of olive oil. And roast them in a 375°F oven. For about 20 minutes. Once they’re soft and golden. Squeeze the roasted garlic out of the skins. And into the soup pot. The roasted garlic adds a sweet, mellow depth. That complements the savory sausage. And bacon perfectly. This little step. Can elevate the entire dish. Making it taste. Even more gourmet!
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes. This soup can be made ahead of time. And stored in the fridge for up to 3 days. The flavors will continue to develop. Making it even more delicious.
Can I freeze this soup?
Absolutely! This soup freezes well. Just let it cool completely. Then transfer to freezer-safe containers. It can be stored. For up to 3 months.
Can I use a different type of sausage?
Yes. Feel free to experiment. With different sausages like chorizo, andouille. Or even a vegetarian sausage if you prefer.
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Italian Sausage White Bean Soup Recipe
Ingredients
- 1 lb of Italian sausage
- 4 slices of bacon
- 1/2 medium onion finely chopped
- 3 cloves of garlic minced
- 4 cans 14 oz. each of cannellini beans, drained
- 4 c of chicken broth
- 1/4 tsp of Italian herbs
- 1/4 tsp of dried rosemary
- 2 small carrots peeled and diced
- 2 c of fresh baby spinach packed
- Salt and pepper to your preference
Instructions
- Place the sausage. And bacon. In a large soup pot. (I like to cut the bacon into pieces. Using kitchen shears for convenience.)
- Cook them over medium-high heat. Until both the sausage. And bacon. Are nicely browned. And the fat has rendered. Which usually takes about 15 minutes. While they cook. You can prepare the remaining ingredients.
- Once done, transfer the sausage. And bacon. To a plate. I don’t typically drain them on paper towels. Since the extra fat adds more flavor. But you can if you prefer. Keep about 2 tablespoons of the fat in the pot. Removing any excess.
- Add the chopped onion to the pot. And sauté for about 3-5 minutes. Until it becomes soft. And begins to turn a light golden brown.
- Mix in the minced garlic. And cook. For an additional 30 seconds.
- Add the drained beans, chicken broth, Italian seasoning, and rosemary to the pot. Stir well. Making sure to scrape up. Any flavorful bits stuck to the bottom.
- Take the pot off the heat. And use an immersion blender. To purée the soup. To your desired consistency. Leaving some beans whole. If you prefer a chunkier texture. The soup will naturally thicken. As it continues to cook. If you don't have an immersion blender. You can blend a portion of the soup. In a regular blender. Or mash some of the beans. With a potato masher. For a more rustic texture.
- Return the cooked sausage. And bacon to the pot. Along with the chopped carrots. Place the pot back on the stove. Over high heat. Once the soup starts to boil. Reduce the heat to a simmer. And cover the pot. Leaving the lid slightly ajar. Let it cook for 15-20 minutes. Until the carrots are tender. And the soup has thickened.
- Finally, stir in the spinach. And allow it to wilt. For a minute or two. Taste the soup. And adjust the seasoning. With salt and pepper as needed. Serve right away.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
