If You Need a Hug in a Bowl—This Sausage and White Bean Soup Is It
Oh, let me tell you about this soup! There was this one November—think one of those drizzly, cold days where your socks never quite dry—when my friend Jenny surprised me with a pot of sausage and white bean soup. To be honest, I didn’t think beans were my thing (picky kid syndrome lingers), but after a few bites, I was basically licking the bowl. Now whenever the weather dips below, let’s say 60°F, this soup is basically on repeat. And okay, sometimes even in summer because I have poor impulse control around sausage.
Why I Make This Soup Again and Again (And Again...)
I make this when I'm hungry, tired, and just want something that feels like a giant hug (you know the kind, when you don't have to suck your gut in because the soup doesn't care about your holiday weight...). My family goes a bit wild for this too—possibly because I let them dunk crusty bread into the broth, but who's keeping score? Also, this is my answer to weeknights when I forgot to plan dinner or left half my groceries in the car (don't ask). The best part? It’s forgiving—you can basically make it with whatever sausage or beans you dig out of the pantry. I used to get weirdly nervous about thickeness but, really, it always works itself out. Go with the flow, right?
What Goes Into It (And What Could If You're Feeling Bold)
- 1 pound (about 450g) sausage (Italian is classic, but I sometimes use chorizo if I want a kick—or leftover brats if that’s what’s rolling around in the fridge)
- 2 cans white beans (cannellini or great northern; navy beans work, too. I swear my granny swore by Goya, but honestly store brand tastes fine)
- 1 medium onion (chopped—not too fussy on the size, you do you)
- 3 cloves garlic (I’ve used up to five, but I really love garlic—scale back for gentler breath)
- 2 carrots (peel them if you have the patience, I sometimes skip it because...life)
- 2 stalks celery (if you don’t have any, extra carrot’s fine)
- 4 cups chicken broth (or honestly water and a stock cube; veggie broth is fine too)
- 1 teaspoon dried thyme (fresh is nice but not mandatory—sometimes I go rosemary, just for fun)
- 1 bay leaf
- Salt & pepper (I just shake and taste—start light, adjust as you go)
- A glug of olive oil (for the pan... "glug" is obviously a scientific unit)
- Optional: a handful of kale or spinach (baby kale melts right in), squeeze of lemon at the end
Let's Cook This Soup—Step by Step (But Not Too Strictly)
- Brown the sausage: Heat your biggest soup pot (mine’s got a wobbly handle) with a good glug of olive oil over medium heat. Squeeze sausage out of its casing if you like crumbly bits (my fave), or just chop it up. Brown until it’s got some color. It might stick a tiny bit and that’s okay, because that’s flavor—we’ll rescue it later!
- Add your "soffritto stuff": Chuck in onion, carrot, and celery. Give it a stir. At this point, things will look a bit crowded. That’s fine. Keep cooking until the veggies soften up—5-7 minutes, or as long as it takes to sing along to whatever's playing in the background.
- Garlic goes in: I throw it in now. Let it sizzle for about 30 seconds, just until it gets fragrant. Too long and it might burn (not the end of the world, but try not to).
- Deglaze & bring in the broth: Splash in a bit of broth to scrape up the dark bits on the bottom (that’s the good stuff)! Once it’s loosened up, add the rest of your broth, the beans (drained and rinsed—though I admit, I forgot to rinse once and it turned out fine), thyme, bay leaf, and a decent grind of pepper.
- Simmer time: Let it bubble away gently for 20-25 minutes. I usually sneak a taste at the halfway mark and adjust salt. Don’t freak out if it looks weird—by the end, it all comes together, promise.
- The green bit (totally optional): Stir in kale or spinach for the last five minutes if you're feeling healthy. A squeeze of lemon at the end wakes everything up, but you do you. Fish out the bay leaf (I usually miss it until someone complains at the table).
Things I Learned the Hard Way
- If the soup’s too thick, no stress—just add more broth or even water. Too thin? Just let it simmer with the lid off for a bit; don't panic.
- I tried blitzing half the soup for extra creaminess once—it was nice, but I missed the chunky bits. Guess I’m just old-school like that.
- I’ve totally made this with veggie sausage and it’s fine, but uh, real sausage brings a lot more flavor. Sorry veg friends.
Some Weird and Wonderful Tweaks I’ve Attempted (Not All Good)
- Added a splash of white wine before the broth. Fancy, but only if you have some open—don't open a new bottle just for this. Or do. I’m not your accountant.
- I once forgot the onion. Don’t recommend. It was... blandish.
- Chickpeas instead of white beans: totally works in a pinch, just less creamy.
- Tried crumbled feta on top for a weird Greek vibe. Not bad, but feta almost took over.
- Okay, I tried swapping in lentils. Wouldn’t do it again. Was like soup trying too hard to impress my vegan cousin.
What You Need—and What If You Don’t Have It
- A sturdy, decent-sized pot or Dutch oven. But honestly, I’ve made half-batches in a high-sided frying pan when the big pot was hosting last night’s stew in the sink.
- A wooden spoon, or really, any spoon that won’t melt (long story; don’t ask me about the slotted plastic spoon incident of 2019...)
- A can opener, unless you’re in one of those households with magical pull-tab cans (where do you get those, anyway?)
How Long Will It Last? (Spoiler: Not Long in My House!)
This keeps fine in the fridge for up to three days, maybe a tad more, in an airtight container. Actually, I find the flavors get even better the next day. But—no joke—it rarely makes it past lunch the following day because somebody always sneaks extra. Freezes well too; just leave a little room in the tub for expansion so it doesn’t crack the lid (learned that the hard way!).
How I Serve It (And the Family Can’t Agree)
Best way? Big bowls, sprinkle of fresh parsley (if I haven’t killed the plant again), fresh cracked black pepper. We go for big hunks of crusty bread—sourdough if I’m feeling posh. My cousin dunks Ritz crackers. Once, we even plopped garlic bread on top, and it was over the top but in the best way. Sometimes I’ll add a sharp cheddar to the table because I have cheesy tendencies. Here’s a fun bread recipe resource if you’re keen to try baking alongside.
Pro Tips (Learned the Messy Way)
- If you rush the browning—it just ends up kinda gray and, well, sad. Take your time with it. Next time you’re tempted, just... trust me and don’t.
- If you dump all your broth in before scraping those brown stuck bits, you lose all that flavor—so scrape, scrape, scrape.
- Don’t over-salt at the beginning; sausages are sneaky and can make the soup salty. Taste at the end!
Soup Questions I Actually Get (And My Honest Answers!)
- Can I use dried beans? Sure, but you'll have to soak them overnight and then cook for at least an hour. I only do it on weekends because who has time?
- Is it spicy? Only if your sausage is. I sometimes use hot Italian, which gives it a bit of a kick, but the base recipe is super mild. Add chili flakes if you’re feeling zippy!
- Do I need to peel the carrots? I honestly don’t always bother (don’t tell my mother-in-law). Texture is a bit rougher but saves time.
- What if I have leftovers? Eat them, silly! Or freeze. Or share with a neighbor. Actually, it’s a hit at potlucks—trust me, you’ll come home with an empty container.
P.S. If you like cozy recipes, you might dig this comfort food page—I find loads of dinner inspiration over there. And if you somehow overbought kale, well, there are plenty of ways to use that up too!
Ingredients
- 1 pound Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 cups fresh spinach
Instructions
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1In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it up with a spoon, about 6 minutes.
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2Add diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables are softened.
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3Stir in minced garlic and cook for 1 minute until fragrant.
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4Add white beans, chicken broth, dried thyme, and oregano. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
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5Season with salt and black pepper. Stir in spinach and cook for another 2-3 minutes until wilted.
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6Serve hot with crusty bread if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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