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A steaming bowl of hearty One-Pot Italian Sausage and White Bean Soup.

One-Pot Italian Sausage and White Bean Soup

This One-Pot Italian Sausage and White Bean Soup is a simple yet satisfying dish, perfect for busy weeknights. Offering incredible flavor with minimal cleanup, it features protein-rich Italian sausage, cannellini beans, and tender vegetables. Deglazing with white wine adds unique depth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage (see notes for type recommendations)
  • 4 strips bacon
  • 1/2 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 4 14 ounce cans white beans (cannellini, drained)
  • 4 cups chicken broth
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon dried rosemary
  • 2 small carrots (peeled & chopped small)
  • 2 cups fresh baby spinach (packed)
  • 1/4 cup dry white wine
  • Salt & pepper (to taste)

Equipment

  • Large soup pot
  • Wooden spoon
  • Immersion blender

Method
 

  1. Add the Italian sausage meat and the bacon to a large soup pot. Cook over medium-high heat, browning the sausage and crisping the bacon, rendering out the fat. This takes about 15 minutes.
  2. Once browned and crispy, transfer the sausage and bacon to a plate. Leave about 2 tablespoons of fat in the pot, spooning out any excess.
  3. Add the chopped onion to the pot and sauté for 3-5 minutes, stirring occasionally, until softened, lightly browned, translucent, and fragrant.
  4. Stir in the minced garlic. Cook for just 30 seconds until fragrant, being careful not to burn it.
  5. Pour in about 1/4 cup of dry white wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce slightly, evaporating the alcohol and concentrating the flavors.
  6. Add the drained white beans, chicken broth, Italian seasoning, and dried rosemary to the pot. Stir well to combine.
  7. Take the pot off the stove. Using an immersion blender, partially purée the soup, leaving some beans whole for rustic texture. (Alternatively, transfer a ladle or two to a regular blender, or use a potato masher in the pot for a chunkier result).
  8. Return the sausage and bacon to the pot and add the chopped carrots. Bring the soup to a boil over high heat, then reduce to a gentle simmer. Cover the pot with the lid slightly ajar. Simmer for 15-20 minutes, or until carrots are tender and the soup has thickened.
  9. Stir in the fresh baby spinach. Let it wilt for just a minute or two. Taste the soup and season with salt and pepper as needed.
  10. Serve this delicious One-Pot Italian Sausage and White Bean Soup immediately. Enjoy!

Notes

For the Italian sausage, choose sweet, mild, or hot varieties based on your preference; remove casings if using links. Use high-quality sausage for the best flavor. Cannellini beans provide a creamy texture, but Great Northern or navy beans also work well—ensure they are drained and rinsed. Low-sodium chicken broth is recommended to control saltiness. Stir in fresh baby spinach at the very end and wilt for only 1-2 minutes to maintain color and texture. Simmer the soup with the lid slightly ajar to allow it to thicken naturally. This soup pairs wonderfully with crusty bread or a fresh side salad. Leftovers store well in an airtight container in the refrigerator for 3-4 days, or can be frozen for up to 2-3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.