Looking for something cozy and satisfying? This Italian bean soup with sausage is pure comfort in a bowl! Hearty, flavorful, and ready in about 90 minutes.
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Why You’ll Love This Sausage Bean Soup
This soup brings together savory sausage, creamy beans, and tender greens in a rich tomato broth that’s both filling and satisfying. It’s easy enough to make on a weeknight but special enough to serve to family or friends.
I’ve been eating this cannellini bean and sausage soup for years, originally passed down to my Aunt from her sister-in-law, and it's been a staple ever since. It’s the kind of meal that feels like home... cozy, rich, and packed with flavor. Here are more reasons to love this soup:
- Great for meal prep
- Hearty and satisfying
- Made with pantry staples
- Easy to customize
- Freezes well
Ingredient Information And Substitutions
- White onion- Adds a mild sweetness and aromatic base to the soup. You can substitute with yellow or sweet onions.
- Garlic- Deepens the flavor and brings out the savory notes. Jarred minced garlic works too.
- Hot Italian sausage- Adds spice and richness. You can use all mild sausage if you prefer less heat, or swap for poultry sausage.
- Mild Italian sausage- Balances the heat from the hot sausage and gives the soup a savory, hearty bite.
- Fresh escarole- Pairs perfectly with the richness of the sausage. Substitute with kale or Swiss chard if needed.
- Chicken broth- Provides a savory, well-rounded base. Substitute with vegetable broth if needed.
- Crushed tomatoes- Adds texture and a deep tomato flavor. You can blend fresh tomatoes as an alternative.
- Tomato sauce- Smooths out the broth and adds richness.
- Canned beans- A mix of white and red beans adds protein and a creamy texture. Cannellini, kidney, or any other favorite bean will work just fine.
- Ditalini pasta- I serve the pasta on the side so it doesn't suck up all the broth. Use gluten-free pasta if needed.
- Romano or Parmesan Cheese- For garnish and added umami. Any hard Italian cheese works, or skip it for a dairy-free option.
How To Make White Bean And Sausage Soup
Step 1- Brown the sausage and prep the escarole.
Heat a large skillet over medium-high heat. Add both hot and mild Italian sausages, diced onions, and minced garlic. Cook, stirring often and breaking up the sausage with a wooden spoon until browned and fragrant.
While the sausage browns, briefly cook the escarole in a large pot of boiling water for about 1 minute. Once wilted, drain it well.
Step 2- Combine the ingredients.
Add the drained escarole back to the large pot. Pour in the chicken broth, crushed tomatoes, tomato sauce, and the browned sausage mixture.
Step 4- Simmer the soup.
Set the pot over medium-high heat and bring everything to a boil. Once boiling, lower the heat to medium and let it simmer for 20 minutes, stirring now and then.
Step 5- Add beans and continue cooking.
Stir in the beans, along with their liquid. Simmer the soup uncovered for another 30 to 45 minutes, stirring occasionally.
Ladle the sausage white bean soup into bowls with cooked ditalini pasta served on the side. Top with Romano or Parmesan cheese as desired.
Frequently Asked Questions
Trim the tough stalks and soak the leaves a few times to remove grit, changing the water between each soak. Or use pre-washed escarole to save time. I hate washing greens, so that's my preferred method!
Yes! Leave out the sausage or use a meatless alternative, and swap chicken broth for vegetable broth. Taste before serving as it may need some extra seasoning. Vegan crumbles also work.
Use turkey or chicken sausage for a lighter option, and skip the pasta to reduce carbs. Since poultry sausage releases less fat, add a bit of oil when cooking to help with browning.
Tips For Making White Bean Sausage Soup
- Use good-quality sausage for the best flavor. Combining hot and mild gives balance.
- Blanching the escarole is a must. It softens the greens and mellows bitterness.
- Don't drain the beans! Keeping the liquid adds extra flavor and gives the broth a nice, creamy texture.
- Serve the pasta on the side. Honestly, this soup’s filling enough without it, but I like to give people the option. Having it on the side keeps it from soaking up all the broth.
- This Italian sausage soup recipe makes a huge batch, so feel free to cut it in half if you don’t need as much. Trust me, it’s still plenty!
- Season gradually and taste often, especially after adding beans.
- A generous sprinkle of Romano or Parmesan on top really brings everything together.
- Ingredients to prep ahead- Dice onions, mince garlic, and wash escarole in advance to speed up cooking.
- Leftovers and storage- Store in an airtight container in the fridge for up to a week or freeze for longer. Reheat gently on the stove and add pasta fresh if desired.
What To Serve With Italian White Bean Soup With Sausage
This soup is hearty on its own, but a few simple sides can round out the meal and add some variety. Think crusty bread for dipping, warm roasted veggies, or even a light salad to balance the richness. Here are a few go-to ideas:
- Roasted Garlic Mashed Potatoes
- Sautéed Garlic Asparagus
- Salad with Shredded Brussel Sprouts Recipe
- Italian Stuffed Zucchini Boats
Other Soup Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Italian Bean Soup with Sausage
Equipment
- Cast iron dutch oven or this kind of dutch oven
Ingredients
- 2 large white onions, diced
- 1 Tablespoon garlic, minced
- 1 pound spicy Italian sausage, casings removed
- 1 pound sweet Italian sausage, casings removed
- 2 bunches escarole, cleaned, trimmed and cut into 2 inch chunks
- 1 quart chicken broth
- 28 ounces crushed tomatoes canned
- 28 ounces tomato sauce canned
- 70 ounces beans, 5 fourteen ounce cans total, undrained (the original recipes says a mixture of white, pink and red beans).
- 1 pound ditalini pasta, cooked to al dente as per package directions
- Romano or Parmesan cheese
Instructions
- Heat a large skillet over medium-high heat.
- Add sausage, onions and garlic and brown stirring often and using a wooden spoon to break up the sausage.
- While the sausage browns, blanch the escarole in a large pot of boiling water for 1 minutes and drain.
- Place the drained escarole back into the large pot and add the chicken broth., crushed tomatoes, tomato sauce and sausage mixture.
- Bring to a boil over medium high heat and once boiling reduce the heat to medium and simmer for 20 minutes, stirring periodically.
- Stir the beans and their liquid into the pot and continue simmering for another 30-45 minutes, stirring periodically.
- Serve immediately with cooked pasta on the side and top with Romano or Parmesan cheese.
Video
Notes
- Use good-quality sausage for the best flavor. Combining hot and mild gives balance.
- Blanching the escarole is a must. It softens the greens and mellows bitterness.
- Don't drain the beans! Keeping the liquid adds extra flavor and gives the broth a nice, creamy texture.
- Serve the pasta on the side. Honestly, this soup’s filling enough without it, but I like to give people the option. Having it on the side keeps it from soaking up all the broth.
- This Italian sausage soup recipe makes a huge batch, so feel free to cut it in half if you don’t need as much. Trust me, it’s still plenty!
- Season gradually and taste often, especially after adding beans.
- A generous sprinkle of Romano or Parmesan on top really brings everything together.
- Ingredients to prep ahead- Dice onions, mince garlic, and wash escarole in advance to speed up cooking.
- Leftovers and storage- Store in an airtight container in the fridge for up to a week or freeze for longer. Reheat gently on the stove and add pasta fresh if desired.
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