Recipes » Main Dish Recipes » Soups and Stews » Italian Sausage, White Bean, and Spinach Soup

Italian Sausage, White Bean, and Spinach Soup

A delicious, quick to prepare soup perfect for the Fall season.
5 from 2 votes
Prep Time 5 minutes
Cook Time 40 minutes
A serving of Italian sausage, white bean, and spinach soup in a bowl on a decorative napkin.

Italian Sausage, White Bean and Spinach Soup is the perfect soup for a cool Fall day. It’s delicious and quick to prepare.

If I had to declare my favorite thing to cook, it would undoubtedly be soup. Soups of all kinds. From thin, watery broths to rich, thick almost-stews. I like them all.

A serving of Italian sausage, white bean, and spinach soup in a bowl on a decorative napkin.

They can cool you down in summer or warm you in winter. They make you feel better when you’re under the weather and can satisfy a rumbly tummy when nothing else will.

I spend much of my time in the kitchen making soups of one kind or another. Long, slow simmering soups like the classic French onion and quick no-cook soups like gazpacho.

I really enjoy playing around with ingredients for soup and coming up with combinations that work well. Like this Italian Sausage, White Bean, and Spinach Soup.

This delightful soup is just perfect for the Fall season. Its Italian flavors are quite nicely satisfying and all it really needs to make it complete is a sprinkling of Parmesan cheese and some crusty bread on the side.

I topped our toasted baguette slices with roasted tomatoes and I’d encourage you to try those if you have the time.

How to Make Italian Sausage, White Bean and Spinach Soup:

Cooking Italian sausage in a skillet.

Heat a Dutch oven or similar deep pot over medium high heat. Add the olive oil, garlic, red pepper, and Italian sausage breaking up the sausage as it cooks. I use a potato masher to break up the sausage, but a fork or spoon works, too. Cook until no pink color shows in the sausage.

Adding broth, tomatoes, and spinach to the skillet.

Add the chicken broth, tomatoes with their juice (break up the tomatoes), and spinach. Bring to a boil, then reduce the heat and simmer 15 minutes.

Adding beans, Parmesan cheese, and salt to the soup.

Drain the beans and add them along with the Parmesan cheese, and salt. Cook for an additional 15 minutes.

Garnish with additional Parmesan cheese. Serve with toasted baguette and roasted tomatoes (optional).

Making roasted tomatoes to accompany the soup.

To make the roasted tomatoes: Preheat the oven to 300 degrees. Slice several plum tomatoes lengthwise and place on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 45 minutes to 1 hour or until the tomatoes begin to blackened on the edges.

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A serving of Italian sausage, white bean, and spinach soup in a bowl on a decorative napkin.

Italian Sausage, White Bean, and Spinach Soup

A delicious, quick to prepare soup perfect for the Fall season.
5 from 2 votes
Print It Rate It Save
Course: Soups and Stews
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 592kcal
Author: Lana Stuart

Ingredients

  • 1 tablespoons tblsp. olive oil
  • 3 cloves garlic minced
  • ¼ teaspoon red pepper flakes
  • 4 Italian sausage links casings removed
  • 4 cups chicken broth
  • 14.5 ounces canned whole plum tomatoes with juice
  • 5 ounces baby spinach
  • 15 ounces canned white beans
  • 2 tablespoons Parmesan cheese plus more for garnish
  • ½ teaspoon salt

Instructions

  • Heat a Dutch oven or similar deep pot over medium high heat. Add the olive oil, garlic, red pepper, and Italian sausage. Cook until no pink color shows in the sausage.
  • Add the chicken broth, tomatoes with their juice (break up the tomatoes), and spinach. Bring to a boil, then reduce the heat and simmer 15 minutes.
  • Drain the beans and add them along with the Parmesan cheese, and salt. Cook for an additional 15 minutes.
  • Garnish with additional Parmesan cheese. Serve with toasted baguette and roasted tomatoes.
  • To make the roasted tomatoes: Preheat the oven to 300 degrees. Slice several plum tomatoes lengthwise and place on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 45 minutes to 1 hour or until the tomatoes begin to blackened on the edges.

Nutrition Information

Serving: 1 | Calories: 592kcal | Carbohydrates: 30g | Protein: 28g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 2051mg | Potassium: 1409mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4240IU | Vitamin C: 43mg | Calcium: 192mg | Iron: 6mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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27 Comments

  1. Desserts are my favorite thing to whip up, but I definitely make a lot of soup this time of the year. Love simple ones like this one! Looks delicious.

  2. I love cooking soup too…one of my favorite foods to cook as well. This looks perfect, I’m loving those roasted tomatoes!

  3. I think I could live on soup. I have soup in the summer, that’s how much I love it. This soup loooks so comforting and delicious. Love.

  4. I can’t wait for soup weather! My husband has a favorite white bean soup recipe but I think I’ll have to give yours a try – looks so delicious!

    1. It’s actually great year round, Martha. Not at all heavy so it’s perfect for all but the very hottest weather.

  5. My hubby is not a fan of soup, but I LOVE them! They are also my favorite thing to cook :) Will be trying this sometime soon on a night my husband won’t be home for dinner ;)