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Home » Recipes » Soup & Stew Recipes

Updated: Feb 20, 2025 · Published: Aug 24, 2022 by Must Love Garlic · 12 Comments

Easy Spicy Sausage & White Bean Soup

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One of our all-time favorite recipes, this Easy Spicy Sausage & White Bean Soup is full of all good things: Spicy ground Italian sausage, creamy white beans, sweet carrots, spinach, white wine, and cream.

With only a few simple, easy to find ingredients you can have this savory, ultra comforting one-pot soup on the table in just 50 minutes.

A perfect dinner for any night of the week.

Ingredients- Spicy Sausage & White Bean Soup

Spicy Sausage and White Bean Soup Ingredients:

  • Unsalted Butter- butter is used to grease the pot before cooking the sausage & vegetables to prevent sticking. I've found the flavor of butter compliments the sausage and soup better than oil.
  • Spicy Italian Sausage- with the casings removed. Spicy Italian sausage has a perfect blend of spices and adds just a touch of heat to your soup. You can also use spicy bulk breakfast sausage, such as Hot Jimmy Dean.
  • Vegetables- diced red onions, diced carrots, and minced garlic.
  • Canned White Beans- white beans add a wonderful creamy element to your soup. Use your favorite or a mixture of a few! Some great options are Butter Beans, Great Northern, Navy, or Cannellini. You can use dried beans (see notes below) however if you'd like to keep this an easy soup recipe, use canned beans.
  • Dry White Wine- dry white wine adds a much needed acidity to your soup. If you are worried about the alcohol, no worries! When simmered for a minute at high heat, the alcohol will evaporate.
  • Chicken Broth
  • Fresh Spinach
  • Spices- bay leaves, Italian seasoning, salt & pepper
  • Cream- half & half, heavy cream, or whole milk can be used. You want a cream or milk with a higher fat content because it is less likely to curdle when exposed to the heat of the soup. I tend to use half & half. I love the flavor and it's still creamy but has less fat and calories than heavy cream.

Substitutions & Variations:

  • Instead of butter, try a neutral tasting cooking oil such as light olive oil, canola oil, or vegetable oil.
  • Try adding other vegetables, such as roasted red pepper, butternut squash, or canned diced tomatoes.
  • Instead of red onion, try using shallot for a more delicate, sweeter flavor.
  • Instead of dry white wine, try adding just a splash of lemon juice or apple cider vinegar to keep the balanced acidity of your soup.
  • Spicy not your thing? Try using regular sausage, or even maple sausage for a bit of sweetness.
  • For a more hearty, robust flavor, try using a mixture of both chicken and beef broth.

Can Spicy Sausage & White Bean Soup be made Vegetarian?

Yes!

Vegetarian Substitutions:

  • Sausage: you can sub the sausage for a vegetarian breakfast sausage. My favorite is the Impossible brand spicy breakfast sausage. It tastes amazing and cooks up just like the real thing. Or leave out the sausage all together.
  • Broth: swap the chicken broth for vegetable broth.
  • Cream: if you would like a non-diary substitute, coconut milk works really well here. If gives the soup a bit of sweetness, great for those sweet and savory lovers.

Can I use Dried Beans?

Yes! However, using dried beans takes a bit more time and effort.

You will need to first soak your beans in water overnight. Once ready to cook, drain and rinse beans.

Once added to the pot, increase the simmering time to 50-60 minutes until beans are tender.

Plated with Bread & Parmesan- Spicy Sausage & White Bean Soup

How to Make Spicy Sausage and White Bean Soup:

  • Cook Sausage:
    • In a large soup pot, melt 1 tablespoon of butter over medium heat. Add spicy Italian sausage (casings removed) to soup pot.
    • Cook sausage 3-5 minutes stirring occasionally and breaking up with a spatula until sausage is browned & crumbled.
    • Once browned, remove sausage from soup pot and add to a paper towel lined plated to drain.

  • Cook Vegetables:
    • Drain most of sausage grease from soup pot, but do not wash.
    • Melt remaining 1 tablespoon of butter in pot over medium heat. Add diced red onion and diced carrot to pot and cook for 4 minutes, stirring often to avoid burning, until vegetables have softened slightly.
    • Add minced garlic to pan and continue cooking for 1 minute.

  • Add Seasoning & White Wine: add salt and Italian seasoning to pot and give a quick stir. Carefully add dry white wine to pot, scraping the bottom to de-glaze. Allow wine to simmer for at least 30 seconds to let alcohol evaporate.

  • Simmer: add broth, drained white beans, spicy sausage, and bay leaves to pot. Stir and bring to a boil. Bring heat back down to a medium-low simmer and allow soup to simmer for 25 minutes until vegetables are tender.

  • Finish: remove bay leaves from pot. Add roughly chopped spinach and cream. Allow to simmer for a few more minutes until spinach has wilted and soup has warmed back through. Plate and top with shaved Parmesan.

Leftovers:

  • Store- store sausage and bean soup in an airtight container. When properly stored, soup will last in the refrigerator for 3-4 days.
  • Reheat- soup can be reheated in the microwave, cooking and stirring in 30 seconds intervals. Soup can also be reheated on the stove top, over low heat to prevent curdling. Stir and simmer until warmed through.
Upclose- Spicy Sausage & White Bean Soup

Spicy Sausage & White Bean Soup Tips & Recipe Notes:

  • Soup can be made vegetarian (see notes above).
  • Soup can be made with dried beans (see notes above).
  • Half & half is a mixture of whole milk and heavy cream and can be found near coffee creamer in most grocery stores.
  • Serve soup with shaved Parmesan and a side of your favorite bread. We love to serve it with rosemary focaccia.
White Bean and Sausage Soup

More Soup & Stew Recipes You Will Love:

  • Creamy Mushroom & Pearl Couscous Soup
  • Creamy Sausage, Kale, & Ravioli Soup
  • Italian Wedding Soup
  • (The Best) Slow Cooker Chili
  • Garlic & Bacon Brothy White Bean Soup
  • Roasted Garlic & Parmesan Butter Bean Stew with Swiss Chard

If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

Recipe

Close up of Spicy Sausage & White Bean Soup in a white bowl with fresh herbs.

Easy Spicy Sausage & White Bean Soup

An easy, one-pot soup full of all good things: Spicy ground sausage, creamy white beans, sweet carrots, spinach, white wine, and cream.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course, Soup
Cuisine American
Servings 6

Equipment

  • Large Pot
  • Spatula
  • Cooking Spoon or Ladle
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoon unsalted butter divided
  • 1 lb spicy Italian sausage casings removed
  • 1 cup red onion diced
  • 1 cup carrot diced
  • 2 tablespoon minced garlic 4 cloves
  • ½ cup dry white wine
  • 1-2 teaspoon kosher salt to taste
  • 1 teaspoon Italian seasoning
  • 7-8 cup chicken broth
  • 2 15 oz canned white beans drained, 30 oz total
  • 2 bay leaves
  • 4 cups fresh spinach roughly chopped
  • ½-3/4 cup cream half & half, whole milk, or heavy cream
  • (Optional) Shaved Parmesan for topping
  • (Optional) Crusty bread for serving

Instructions
 

  • Cook Sausage: in a large soup pot, melt 1 tablespoon of butter over medium heat. Add spicy Italian sausage (casings removed) to soup pot. Cook sausage 3-5 minutes stirring occasionally and breaking up with a spatula until sausage is browned & crumbled. Once browned, remove sausage from soup pot and add to a paper towel lined plated to drain.
  • Cook Vegetables: drain most of sausage grease from soup pot, but do not wash. Melt remaining 1 tablespoon of butter in pot over medium heat. Add diced red onion and diced carrot to pot and cook for 4 minutes, stirring often to avoid burning, until vegetables have softened slightly. Add minced garlic to pan and continue cooking for 1 minute.
  • Add Seasoning & White Wine: add salt and Italian seasoning to pot and give a quick stir. Carefully add dry white wine to pot, scraping the bottom to de-glaze. Allow wine to simmer for at least 30 seconds to let alcohol evaporate.
  • Simmer: add broth, drained white beans, spicy sausage, and bay leaves to pot. Stir and bring to a boil. Bring heat back down to a medium-low simmer and allow soup to simmer for 25 minutes until vegetables are tender.
  • Finish: remove bay leaves from pot. Add roughly chopped spinach and cream. Allow to simmer for a few more minutes until spinach has wilted and soup is warmed through. Plate and top with shaved Parmesan.

Notes

Soup can be made vegetarian (see notes above).
Soup can be made with dried beans (see notes above).
Half & half is a mixture of whole milk and heavy cream and can be found near coffee creamer in most grocery stores.
Serve soup with shaved Parmesan and a side of your favorite bread. We love to serve it with rosemary focaccia.
Keyword canned white beans, chicken broth, cream, creamy soup, dry white wine, easy soup recipe, fresh spinach, italian seasoning, minced garlic, one pot soup, sausage and bean stew, spicy italian sausage, weeknight dinner
Tried this recipe?Let me know how it was!

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Reader Interactions

Comments

    5 from 4 votes

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    Recipe Rating




  1. Bridget says

    October 01, 2022 at 1:59 pm

    5 stars
    Amazing!!!

    Reply
    • Must Love Garlic says

      October 01, 2022 at 9:50 pm

      Thank you, Bridget!

      Reply
  2. Stephanie says

    October 01, 2022 at 6:04 pm

    5 stars
    This is soooo yummy! Easy to adapt depending on what kinds of beans you have and also great to keep in the freezer. Very delicious!

    Reply
    • Must Love Garlic says

      October 01, 2022 at 9:52 pm

      Thank you, Stephanie!

      Reply
  3. Marine says

    January 23, 2023 at 3:22 am

    5 stars
    Love this, now part of my weekly roster!
    So yummy and flavorful, perfect for Montreal snowy winter nights.
    Thank you for sharing 🙂

    Reply
    • Must Love Garlic says

      January 23, 2023 at 4:25 pm

      Thank you, Marine!

      Reply
  4. Erin Liabo says

    October 10, 2023 at 8:57 pm

    When do you put the creamer in??

    Reply
    • Must Love Garlic says

      October 10, 2023 at 11:23 pm

      Hi, Erin!
      It's added in the final step. Remove bay leaf, and add spinach and cream. Continue simmering a minute or two until spinach has wilted.

      Reply
  5. Ashley Hunter says

    November 10, 2023 at 3:45 pm

    Can this be made with ground beef instead of sausage? We don’t eat pork so I would like to know a good substitute.

    Reply
    • Must Love Garlic says

      November 11, 2023 at 3:55 pm

      Hi, Ashley! you can use ground beef, however if won't add the same amount of flavor. If you're able to find it, I would try ground turkey sausage instead (usually comes in rolls, near the breakfast sausage). It has a lot less fat than pork sausage, so you may need to add some extra butter or oil when sauteing the veggies, but otherwise should be pretty similar in flavor. I hope this helps!

      Reply
  6. Val P-Johnson says

    December 04, 2024 at 2:50 am

    5 stars
    My family LOVED THIS SOUP!! Thanks so much! Easy to make, economical, and I doubled it so we’d have enough for lunch the next day!! GO GARLIC!! GO GARLIC!! Awesome!🍜🤗❤️

    Reply
    • Must Love Garlic says

      December 04, 2024 at 4:34 pm

      Thank you so much! Reading this made my day!

      Reply

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