Sausage and White Bean Soup

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I am so unbelievably sick of Thanksgiving food right now. We have eaten some variation of Thanksgiving more times during the last few days than I really care to think about. I don’t even want to make the turkey soup or the turkey casserole, and luckily I made a small bird so that the turkey leftovers were minimal and I don’t have to.

It is a little chilly here so a nice, hearty soup really fits the bill. This soup has a lot going for it. First of all, it’s not leftovers. Second, this is really very healthy for you and it comes in under 400 calories per serving. Plus, with all those beans and greens, you will be getting a good dose of fiber. Lastly, it’s quick to put together. It takes about 30 minutes for this soup to be finished.

After that, you can watch your husband lick the bowl. Mine did and I smiled because it was probably the healthiest thing he had eaten all week.

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: 306kcal
Author: jodiemo


  • 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


  • 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


Calories: 306kcal | Carbohydrates: 33g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 1984mg | Potassium: 834mg | Fiber: 8g | Sugar: 3g | Vitamin A: 21% | Vitamin C: 31.1% | Calcium: 16.8% | Iron: 53.2%
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!


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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