Sausage White Bean Soup

There’s something deeply comforting about a pot of Sausage White Bean Soup simmering on the stove. This is one of those simple, hearty meals my whole family adores, especially when paired with freshly baked sourdough.

I usually make this soup using our own homegrown sausage grillers, which are absolutely delicious, as well as our homegrown bacon. If you’re local, be sure to sign up for our monthly meat CSA. Otherwise, I highly recommend sourcing local, pasture-raised meats whenever possible. The flavor and quality truly make a difference.

Need tips for sourcing local farm products? Start here: How to Find Local Pastured Meats.

This recipe often leans on homemade basics in our kitchen. I love using homemade bone broth (link to recipe), homegrown veggies, our homemade Italian Seasoning, and homegrown dried rosemary .

That said, store-bought ingredients work beautifully too, and this soup is intentionally simple and flexible so it can fit into any kitchen and any season of life. It’s also very forgiving — the amounts of meat, beans, carrots, and broth can easily be adjusted based on what’s in the pantry and what your family prefers.

Work Smarter, Not Harder

I love planning this soup into our meal rotation after we grill sausage links.

The first night, we enjoy grilled sausage with easy veggie sides like:

We always grill extra sausage specifically so we can make this soup a few days later. Another favorite way to use leftover sausage links is this simple recipe: Pesto Sausage and Carrots.

I almost always double this recipe for our family of five so we can enjoy leftovers for at least another meal or two.

Why We Love This Sausage White Bean Soup

This Sausage White Bean Soup checks every box: simple, filling, budget-friendly, and packed with flavor. It’s rich from the sausage and bacon, hearty from the beans, and brightened up with fresh spinach at the end. It feels rustic and nourishing without requiring complicated steps or fancy ingredients.

Ingredients

Homegrown ingredients and homemade staples are wonderful, but store-bought versions work beautifully too. This Sausage White Bean Soup is meant to be simple, flexible, and approachable for any kitchen.

Italian sausage links, cooked: This soup truly shines when made with high-quality sausage. Whenever possible, choose locally raised, pasture-raised sausage for the best flavor and nutrition.
Bacon, cooked crisp: Pasture-raised bacon adds incredible depth and richness to the broth and is well worth seeking out from local farms.
Bacon grease: Used to sauté the vegetables and build the savory foundation of the soup.
Onion: Adds sweetness and depth to the flavor base.
Carrots: Provide color, gentle sweetness, and balance to the savory ingredients. I use homegrown carrots whenever possible.
Garlic: Essential for warmth and aroma. Growing garlic is easy and the flavor of homegrown garlic can’t be beat!
Italian seasoning: Adds classic herb flavor that complements the sausage and beans beautifully. I love to keep a homemade blend on hand.
Dried rosemary: A small amount adds earthy, comforting flavor. I love growing my own and drying it myself; find the instructions here: How to Dry Homegrown Herbs.
Cannellini beans: Creamy white beans that make the soup hearty and filling. Use either dried or canned beans.
Chicken broth: Creates the rich, flavorful base of the soup. I recommend homemade broth!
Fresh baby spinach: Adds freshness, color, and a boost of greens right before serving.
Unrefined sea salt: Brings the flavors together and enhances the broth. Save 15% on my favorite brand with code KEEPITREAL.
Freshly cracked black pepper: Adds warmth and balance to finish the soup.

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How to Make Sausage White Bean Soup

1. Start with the beans

This soup works beautifully with dried beans. Soak them overnight, then cook until tender and keep them ready for soup day. Using dried beans is economical, simple, and avoids the additives found in canned beans. However, canned beans are a quick and easy alternative.

2. Cook the bacon and sausage

If not using leftovers, cook the bacon until crisp and cook or grill the sausage links. Set aside until ready to build the soup.

3. Build the flavor base

Melt a spoonful of bacon grease in a large pot and sauté the onion and carrots until soft and fragrant. Add the garlic, Italian seasoning, and rosemary and cook briefly until aromatic.

4. Add beans and broth

Add the cooked beans and broth and bring everything to a gentle simmer so the flavors can begin to meld.

5. Add the meat

Slice the cooked sausage links and crumble the bacon into the pot. Stir well as the soup becomes hearty and filling.

6. Finish with greens and seasoning

Right before serving, stir in the chopped spinach and allow it to wilt. Taste and season generously with salt and freshly cracked pepper until the flavors are balanced.

Serving Suggestions

This soup practically begs to be served with freshly baked sourdough. The crusty bread and rich broth are a perfect match.

A big pot of Sausage White Bean Soup makes the coziest dinner on a cold evening, and the leftovers might be even better the next day. It’s one of those dependable recipes that always finds its way back into our meal rotation.

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