Winter white bean and italian sausage soup

Nothing screams “winter comfort” like a big, steaming bowl of soup on a cold day, and this Winter White Bean and Italian Sausage Soup hits all the right notes. Imagine the savory aroma of browned sausage mingling with onions and garlic, simmering alongside creamy white beans until every spoonful wraps you in warmth. It’s like a hug from the inside out! If you’ve ever felt the need for a meal that’s hearty, flavorful, and just downright satisfying, this recipe is your new go-to. Plus, it’s easy enough for busy evenings but impressive enough to serve when friends come over. Get ready to cozy up with a pot of this silky, spicy, and soul-soothing soup!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

1 lb Italian sausage (mild or spicy, casings removed)
1 medium onion, diced
3 cloves garlic, minced
3 cups cooked white beans (cannellini or Great Northern), drained and rinsed if canned
4 cups chicken broth (low sodium preferred)
1 cup water (or more as needed)
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp crushed red pepper flakes (optional, for heat)
2 cups chopped kale or spinach
Salt and black pepper to taste
2 tbsp olive oil

How I Make It

Step 1:

Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7 minutes. Use a slotted spoon to remove sausage and set aside, leaving the flavorful drippings in the pot.

Step 2:

To the same pot, add diced onion. Sauté until translucent and soft, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant—don’t let it burn!

Step 3:

Pour in the chicken broth and water, then add white beans, browned sausage, thyme, rosemary, and crushed red pepper flakes if using. Bring to a simmer.

Step 4:

Let everything simmer gently for 20 minutes to marry the flavors and slightly thicken the broth. If the soup seems too thick, add a bit more water to reach your preferred consistency.

Step 5:

Stir in the chopped kale or spinach and cook for another 5 minutes until the greens are wilted but still bright.

Step 6:

Season with salt and pepper to taste. Give it a final stir, then ladle into bowls and serve hot!

Variations & Tips

Swap Italian sausage for turkey sausage for a leaner option.
Use fresh herbs if available—add them toward the end for extra brightness.
For creamier texture, mash some of the beans before adding the greens.
Make a double batch and freeze half for an easy weeknight meal.
Substitute kale with Swiss chard or collard greens for a different leafy green twist.
If you like it spicy, add a dash of hot sauce or sprinkle extra red pepper flakes when serving.

How I Like to Serve It

This soup pairs beautifully with crusty bread or warm garlic knots, perfect for dunking into that rich, bean-filled broth. I love making it on chilly weekend evenings, followed by a simple green salad to balance the meal. It’s also a hit during casual family dinners or even small gatherings, where everyone requests seconds (and sometimes thirds!).

Notes

Store leftovers in an airtight container for up to 4 days in the fridge.
Reheat gently on the stove so the sausage stays tender and the greens don’t overcook.

Closing: This Winter White Bean and Italian Sausage Soup is one of those recipes that feels like a warm blanket on a cold day — comforting, flavorful, and always reliable.