Creamy Sausage, Bean, and Spinach Soup

Here’s the thing: I didn’t realize how much I loved this soup until a chilly autumn evening when I was craving something hearty but easy. The warm, creamy broth with spicy sausage bits, tender beans, and vibrant spinach felt like a big kitchen hug. It’s that perfect balance of cozy but not heavy, comforting but still fresh. Plus, it comes together faster than you’d expect, which is a win in my book. If you’re looking for a bowl of goodness that tastes like a little celebration of flavors and textures, you’ve just found your new favorite soup. Trust me, your taste buds are going to thank you.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

1 lb Italian sausage (mild or spicy, casing removed)
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (15 oz) white beans, drained and rinsed
4 cups fresh spinach, roughly chopped
4 cups chicken broth
1 cup half-and-half or heavy cream
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp crushed red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper to taste

How I Make It

Step 1:

First, heat the olive oil in a large pot over medium heat. Add the Italian sausage and break it up with a spoon as it browns, about 5-6 minutes. You want those delicious brown bits for flavor, so don’t rush this step!

Step 2:

Once the sausage is browned, add the onion and cook until soft and translucent, about 4-5 minutes, stirring occasionally. Toss in the garlic during the last minute to avoid burning and to release that fragrant aroma.

Step 3:

Pour in the chicken broth, then add the dried thyme and crushed red pepper flakes if you’re using them. Stir well and let the mixture come to a gentle simmer.

Step 4:

Stir in the drained white beans. Simmer the soup for 10 minutes, letting the flavors marry and the beans soften further.

Step 5:

Lower the heat and stir in the half-and-half or cream along with the chopped spinach. Cook for another 2-3 minutes until the spinach wilts and the soup is warmed through, but don’t let it boil.

Step 6:

Season with salt and freshly ground black pepper to taste. Give it a final stir, then serve immediately with a slice of crusty bread for dunking.

Variations & Tips

Swap white beans for cannellini or great northern beans for slightly different textures.
Use turkey sausage for a lighter version without losing flavor.
Add a squeeze of lemon juice at the end to brighten up the creaminess.
For a thicker soup, mash a few beans against the pot before adding cream.
Fresh herbs like parsley or basil sprinkled on top add a lovely fresh aroma.
If you want to boost the veggie power, toss in some diced carrots or celery with the onions.

How I Like to Serve It

This soup is my go-to for a cozy weeknight dinner, especially paired with simple garlic bread or a leafy green salad. It’s also fantastic when you want to impress guests without much fuss—the rich, creamy broth and spicy sausage always win compliments. In colder months, I love having it as a warming lunch with a side of crusty baguette and a pat of butter.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to keep the cream from separating.
Make sure to cook sausage to an internal temperature of 160°F for safe eating.

Closing: This soup is like a warm kitchen hug that’s quick to make and impossible not to love—trust me, it’s a recipe that always feels like a win.