Italian Sausage White Bean Soup Recipe
This Italian Sausage White Bean Soup. Is a bowl of pure comfort. Loaded with savory Italian sausage, crispy bacon, creamy white beans, and tender spinach. It’s the perfect dish. For cozy evenings. The broth is rich. And full of flavor. With just the right balance of herbs. And spices. Whether you’re serving it as a hearty dinner. Or a warming lunch. This soup is sure to satisfy. The combination of textures. And flavors. Will have your family. Coming back for seconds. And maybe even thirds!
6 Servings
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
To make this Italian Sausage White Bean Soup gluten-free. Simply ensure that all your ingredients. Are gluten-free certified. Most importantly. Check the labels on your sausage, bacon, and chicken broth. As these can sometimes contain hidden gluten. Use a gluten-free Worcestershire sauce. Or omit it if necessary. The rest of the ingredients are naturally gluten-free. So with these simple adjustments. You can enjoy a delicious, hearty soup. Without any gluten worries!