Sausage and White Bean Soup

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Sausage and White Bean Soup is an easy dinner for cool nights! Packed with creamy white beans and hearty smoked sausage, this meal is sure to please just about everyone.

Sausage and White Bean Soup

When the weather turns chilly, nothing warms you up like a hearty bowl of soup. Sometimes though, soup can be an all day affair, but this Sausage and White Bean Soup is not only filling and delicious but also super fast to make.

I love this soup because it has all of my favorite things in it. White beans and smoked sausage are basically something I could eat every day. Pile on a load of fresh Parmesan and I’m pretty much in heaven.

Greens for Soup

I’ve used fresh spinach in this recipe, but you could easily use frozen spinach, or sauteed kale or escarole as a substitute. Swiss chard would be delicious here too. Any bitter green will be a nice contrast to all of those earthy flavors going on in this bowl of goodness.

Sausage and White Bean Soup horizontal

What to Serve with Sausage & White Bean Soup

This soup is easily a meal all by itself, but a slice of crusty bread and a side salad would be a nice way to round out the meal.

You could also serve this with a delicious pressed sandwich if you are really hungry.

Reheating

This sausage and white bean soup is perfect for reheating the next day. Nothing difficult about it, just pop it in the microwave and heat until hot all the way through!

This soup freezes well, too. Just hold off on the Parmesan until you are ready to serve. I love freezing in Delitainers. They are heavier duty and make storing things like soup so much easier.

I hope you give this easy, hearty soup a try!

Sausage and White Bean Soup

Sausage and White Bean Soup

A simple rustic soup that comes together in minutes. Sausage and White Bean Soup is a great way to warm your belly on chilly days.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: dinner, soup
Cuisine: soup
Servings: 4 servings
Calories: 306
Author: jodiemo

Ingredients

  • 2 T . olive oil
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 7 oz . diced smoked turkey sausage
  • 1 t . dry rosemary
  • 1 bay leaf
  • 1 t . kosher salt
  • 1/2 t . pepper
  • 2 cups fresh chopped spinach( or 10 oz. frozen spinach, thawed)
  • 3 – 15 oz . cans white beans
  • 4 c . fat free chicken broth
  • 1/8 t . cayenne pepper optional
  • Grated Parmesan to serve

Instructions

  • Heat the oil in a large pot over medium heat. Sauté onion until just softened. Add in sausage and garlic and continue to cook for 2 minutes. Add in rosemary, bay, salt and pepper, and spinach. Sauté for 5 minutes or until spinach is wilted. Stir in beans and broth. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the bay leaf. Ladle the soup into bowls and top with grated Parmesan. Serve alongside a salad and some crusty bread. Serves 4 to 6

Nutrition

Calories: 306kcal | Carbohydrates: 33g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 1984mg | Potassium: 834mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 25.7mg | Calcium: 168mg | Iron: 9.6mg
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

This Post Has 11 Comments
    1. Then you are a better woman than me. Three days and 6 meals that are exactly the same and i start to long for something else.Although I should mention we are down to just dressing and Mac and cheese. Everything else has been eaten.

      1. Oh, no – we usually only have one repeat of all the components, and only if there is enough. I keep things fairly simple first time around. We don’t do a casserole with green beans or sweet potatoes for a turkey dinner so they are easier to deal with as leftovers (that’s when they might become part of a casserole). We prefer the yellow sweet potatoes over the orange and actually like them even better leftover, sliced and browned in a fry pan with a bit of butter for breakfast or dinner. And turkey sandwiches with cranberry sauce on white (!) bread. And I love dressing with gravy. The fact that our Thanksgiving was a month and a half ago and Christmas is still nearly a month away may have something to do with our turkey leftover tolerance.

  1. like the greens in here, we do one with collards that is similar, one that goes back to farming days… ya got some great flavors here, bay leaf, cayenne, the smoked sausage.. my kind of cooking

  2. What a great recipe. I used Italian seasoning in place of the rosemary (personal preference). We loved it and plan on adding it to our winter line up! Thanks!

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