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A hearty bowl of Italian Sausage White Bean Soup is shown as the featured image.

Italian Sausage White Bean Soup Best

This Italian Sausage White Bean Soup recipe focuses on building deep flavor through proper techniques like browning the sausage, sautéing aromatics in rendered fat, and balancing richness with acidity. Using dried beans and layering flavors creates a comforting and satisfying soup.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried cannellini beans
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 cup dry white wine
  • 8 cups chicken broth
  • 1 bay leaf
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • Crusty bread, for serving

Equipment

  • Large pot or Dutch oven
  • Large saucepan
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Spoon
  • Ladle

Method
 

  1. If using dried beans: Soak the beans overnight in water.
  2. Drain the soaked beans and place them in a large saucepan. Cover with fresh water and bring to a boil. Reduce heat and simmer for 1-1.5 hours, or until tender. Drain, reserving about 1 cup of the cooking liquid.
  3. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside. Leave the rendered fat in the pot.
  4. Add the onion, carrots, and celery to the pot and cook in the sausage fat until softened, about 5-7 minutes. Add the garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
  5. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
  6. Add the chicken broth, diced tomatoes (undrained), bay leaf, and cooked beans (and reserved bean liquid if using). Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
  7. Return the cooked sausage to the pot. Season with salt and pepper to taste. Simmer for another 10 minutes.
  8. Remove the bay leaf before serving. Garnish with fresh parsley and serve hot with crusty bread.

Notes

For a richer flavor, use a combination of sweet and hot Italian sausage. A swirl of pesto also elevates this soup. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also use canned cannellini beans if you don't have time to soak dried beans, but the flavor and texture will be slightly different. Consider adding a small amount of spicy chorizo for additional flavor.