This post may include affiliate links. Thank you for your support.

Equal parts hearty, wildly delicious, and perfectly soul-warming, this Cannellini Bean and Sausage soup is everything you could want in a cozy bowl. Featuring juicy Italian sausage mingling with creamy white beans, tender-crisp veggies, and vibrant greens in a deeply savory broth, it’s a spoon-licking, bread-dunking masterpiece. Best of all, this one-pot recipe wonder is weeknight friendly and ready in about 40 minutes.

Overhead photo of sausage cannellini bean soup garnished with granted parmesan cheese and lemon wedges in a large soup bowl

Hi, friends! If you’re looking for a hearty and rustic, yet easy and elegant soup recipe that feels like a warm hug in a bowl, this white bean and Italian sausage soup recipe is definitely it:

Table of Contents

About this sausage cannellini bean soup

Imagine: dipping your spoon into a steaming bowl where tender, buttery white cannellini beans mingle with generous chunks of savory Italian sausage, aromatic onions, sweet carrots, crisp celery, punch garlic, and vibrant baby spinach—all tied together in a rich and super-satisfying broth. Meaty, boldly flavorful, and perfectly comforting, this soup with beans and sausage is guaranteed to keep you cozy all season long.

Best of all, this soup recipe comes together in one pot with simple ingredients and less than 40 minutes. Deeply satisfying, family-friendly, and easy-to-customize, this Italian sausage cannellini beans soup is something everyone will love.

And, if you love Italian sausage soups, be sure to check out this Italian Soup with Sausage next.

Why you’ll love this recipe

  • Bold, Balanced Flavor. Mild, savory beans meet rich, meaty sausage, sweet veggies, delicate greens, and robust Italian flavors so every single spoonful is deliciously comforting.
  • Dreamy Rustic Texture. Naturally creamy white beans give the soup body while sausage lends a chewy, meaty bite and wilted greens create a lovely contrast.
  • Easy, One-Pot Method. With just 15 minute of hands-on preparation and one pot you can get this bean and sausage soup on the table.
  • Made with Pantry Staples. Think: canned cannellini beans, broth or stock, dried herbs, and Italian sausage from the fridge or freezer.
  • Family-Friendly and Customizable. Make it spicy, use chicken sausage, add extra veggies, swap greens, top with pesto, and so much more. This soup is easily customizable so you can create a soup that everyone will love.
Overhead photo of raw italian sausage, white beans, chopped aromatics, baby spinach, and chicken broth neatly arranged on a kitchen counter.

Ingredients for cannellini bean and sausage soup

  • Olive Oil. For browning the sausage and sauteeing the veggies.
  • Italian Sausage. Choose good-quality Italian pork sausage for the best meaty flavor and savory richness. I recommend using mild or hot, depending upon your preferences. And be sure to remove the casings if using links. Swap: Use turkey or chicken Italian sausage for a lighter version.
  • Yellow Onion. Provides a base of aromatic flavor.
  • Celery. Lends a mild, earthy backbone.
  • Carrots. Gives a hint of natural sweetness and color. Feel free to use any color of carrots. Swap: Parsnips.
  • Garlic. Infuses the broth with a punch of aromatic flavor.
  • Italian Seasoning. Brings classic Italian flavor into your white bean and Italian sausage soup.
  • Crushed Dried Rosemary. For a touch of classic Italian flavor.
  • Lemon. You’ll need both the zest and juice for the brightest flavor.
  • Dry White Wine.  For deglazing the pot. Swap: Just use more chicken broth.
  • Low-Sodium Chicken Broth. Provides the main body and a savory depth of flavor to this soup with sausage and beans. I like to use bouillon cubes for the most flavor, but use what you love.
  • White Cannellini Beans. Creamy and mild in flavor, white beans are the co-star of this soup recipe. Be sure to select low-sodium beans so you can control the saltiness.
  • Dry Bay Leaves. Provides a subtle herbal depth and complexity.
  • Parmesan Rind. Adds savory, umami richness and gives the soup a subtly creamy finish.
  • Baby Spinach. Lends color and freshness to balance out the richness.
  • Kosher Salt and Ground Black Pepper. Essential for enhancing all the delicious flavors.

Recipe variations

  • Spicy White Bean and Sausage Soup: Use hot Italian sausage and add crushed red pepper. Then, consider finishing with calabrian chili oil for an extra spicy bowl.
  • Creamy White Bean and Italian Sausage Soup: For a creamier version, stir in a splash of heavy cream or half-and-half at the end of cooking. 
  • Vegetarian or Vegan Option: Simply omit the sausage and replace it with more beans or a plant-based protein such as tofu or tempeh. And be sure to use vegetable broth or bouillon.
  • Herby Bean and Sausage Soup: For a rich, herbaceous finish, stir a little basil pesto or arugula pesto into the soup just before serving.
  • Tomato-Based Sausage Cannellini Bean Soup: Swap out some of the broth for diced tomatoes or crushed tomatoes for a tomato-rich base. But, note, you may need to add a pinch of sugar to balance acidity.
  • Veggie-Loaded Twist: Toss diced zucchini, bell peppers, or mushrooms into the pot with the other aromatics. And, stir in sweet peas or extra greens like kale near the end for more texture and color.
Action photo of a ladle scooping up white bean and sausage soup from a large pot.

Chef expert tips for perfect results every time

  • Save Time with Ground Sausage. Make life easy and avoid having to remove the casing. 
  • Don’t Rinse the Beans. Drain the canned cannellini beans but don’t rinse them! That little bit of excess starch helps thicken the Italian sausage cannellini beans soup.
  • Use Bouillon for Rich Flavor. The broth is the base of your soup, so you want to make sure it’s flavorful. I recommend using bouillon cubes (instead of broth) or stock for the most robust flavor.
  • Let Sausage Brown. Let the Italian sausage brown undisturbed for a few minutes to build deep flavor before stirring and breaking it up into generous chunks.
  • Season in Layers. The main difference between a home cook and a chef is the proper use of seasonings. Be sure to season with salt and pepper at every stage of cooking (i.e. season the sausage, aromatics, etc.)
  • Sweat the Aromatics Slowly. Sauté the vegetables until softened to create a rich aromatic base.
  • Simmer Low and Slow for Full Flavor. After adding the beans and browned sausage, simmer the soup gently over low heat. Slowly simmering allows the beans to absorb the rich flavors from the sausage, creating a rich, well-rounded soup.
  • Add Greens at End. Stir the fresh spinach in during the last couple minutes of cooking to ensure the spinach stays vibrant.
  • Taste and Adjust. Be sure to taste the soup and adjust the seasoning before serving—beans need proper salt to shine.
  • Garnish Like a Pro. Remember, you eat with your eyes first. A drizzle of good olive oil, a generous sprinkle of parmesan cheese, and a scattering of fresh thyme or parsley instantly makes this sausage and bean soup taste more restaurant-quality.
Overhead close-up photo of Italian sausage cannellini beans soup with spinach in a large pot.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use dried cannellini beans instead of canned?

You sure can. However, you’ll need to soak and cook the dry white beans until they’re completely tender before using them to make this soup recipe.

What type of sausage works best?

While I personally like to use Italian sausage here (mild, spicy, or sweet all work great), chicken, turkey, or even sage pork sausage will taste delicious here. I recommend using what you love or what you have on hand.

Can I use turkey or chicken sausage?

Absolutely! Turkey sausage and chicken sausage are excellent options if you’re looking for a lighter white bean and sausage soup. However, you may want to finish the soup with a touch of good extra virgin olive oil for richness.

Should I drain and rinse the canned beans?

You’ll want to drain the canned beans, but refrain from rinsing them! That little bit of excess starch helps thicken up the soup broth.

How do I make it less spicy for kids?

If you’re making this Italian sausage cannellini beans soup for kids with a sensitive palate, be sure to use mild Italian sausage.

How can I thicken the soup?

This is a broth-based soup recipe, so the consistency isn’t going to be thick and creamy. However, you can thicken-up the soup by simply simmering the soup uncovered for a little bit longer. Alternatively, you can lightly mash some of the cannellini beans against the side or bottom of the pot.

Can I make this white bean and sausage soup ahead of time?

Sure! The flavors in this white bean sausage soup with deepen during storage, so it’s an excellent recipe for meal prep.

Close-up photo of bean soup with Italian sausage, spinach, onions, carrots, and celery in a white bowl.

serving white bean and italian sausage soup

  • Garnish to the Nines. Serve in warm soup bowls and top with plenty of freshly grated parmesan cheese, a sprinkle of basil chiffonade, chopped parsley, lemon zest, and red pepper flakes for an extra flavorful and aesthetically pleasing meal.
  • Alongside Crusty Bread. Offer a loaf of warm Italian bread, buttered toast, oven garlic bread, or garlic bread with pesto to soak up the broth flavor.
  • Serve with Salad. Add a simple green salad—think lemony vinaigrette dressed leafy greens or a lemon-dressed shaved brussels sprout salad—to balance the richness of the italian sausage and cannellini bean soup.
  • Pair with Grilled Cheese. Make it a super cozy meal and pair your soup with a buttery grilled cheese sandwich.

Unique serving suggestions

  • Serve in a Bread Bowl. Serve this white bean and Italian sausage soup in a hollowed out bread bowl for a fun, edible presentation.
  • Pair with Panini. For an easy Italian-inspired meal, pair your bowl with a warm panini sandwich. I’m partial to BLT’s paninis here.
  • Turn it into Stoup. Make it a soup-stew hybrid by ladling the soup over a scoop or two of cooked brown rice, farro, or barley.
  • Cozy Italian Dinner. Pair the soup with sausage ziti, sausage acorn squash, or Italian sausage sheet pan dinner for a super comforting and hearty dinner.

Storing leftovers

  • Refrigerator Storage: Allow leftover Italian sausage and bean soup to cool to room temperature before transferring to an airtight container. Store in the fridge for up to 3 to 4 days.
  • Freezing Instructions: Let the cannellini bean and sausage soup cool completely before portioning into freezer-safe airtight containers, leaving a little space at the top for expansion. Then store in the freezer for up to 2 to 3 months.
    • Thaw in the fridge overnight before reheating according to the instructions below.
  • Reheating Instructions: To reheat, warm the italian sausage and cannellini bean soup on the stovetop over low heat, stirring occasionally. If the soup has thickened-up during storage, add a little more broth or water thin it out.
Close-up photo of white beans and italian sausage in a broth-based soup.

Deliciously flavorful, perfectly comforting, family-friendly, endlessly customizable, and easy to boot, this white bean sausage soup is everything you could possibly want in a cozy meal. Whether you make it your own with your favorite greens, use chicken sausage, toss in extra veggies, or top with pesto, its a soup recipe that deliver soul-warming goodness in every single spoonful.

If you give this recipe for italian sausage and cannellini bean soup a try don’t forget to come back and leave a review below or tag me on social media—I truly love cheering you on in the kitchen!

Until next time, friends, cheers!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More white bean soups!

Overhead photo of cannellini bean and sausage soup with spinach in a large white bowl with grated parmesan cheese and chopped parsley next to the bowl.

Cannellini Bean and Sausage Soup

Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Equal parts hearty, wildly delicious, and perfectly soul-warming, this Cannellini Bean and Sausage soup is everything you could want in a cozy bowl. Featuring juicy Italian sausage mingling with creamy white beans, tender-crisp veggies, and vibrant greens in a deeply savory broth, it's a spoon-licking, bread-dunking masterpiece. Best of all, this one-pot recipe wonder is weeknight friendly and ready in about 40 minutes.

Equipment

  • 1 Large Pot or Dutch Oven

Ingredients 

  • 1 TBS Olive Oil
  • 1 pound Italian Sausage (SEE NOTES)
  • To taste Kosher Salt and Ground Black Pepper
  • 1 small Yellow Onion – peeled and small dice (about 1 ¾ cups)
  • 3 large ribs Celery – small dice (about 1 heaping cup)
  • 2 large Carrots – peeled and small dice (about 1 heaping cup)
  • 3-4 cloves Garlic – peeled and minced
  • 2 ½ tsp Italian Seasoning
  • ½ tsp Crushed Dried Rosemary
  • 1 large Lemon – zested and juiced; DIVIDED (1 TBS zest and 2 TBS juice)
  • 1/3 Cup Dry White Wine – (substitute: more broth)
  • 4-5 cups Low-Sodium Chicken Broth – use 5 cups if you prefer a brothier soup
  • 2 (14 ounce) cans White Cannellini Beans – drained; do not rinse
  • 2 whole Dry Bay Leaves
  • 1 whole Parmesan Rind – OPTIONAL
  • 2 ½ Cups Baby Spinach – packed (about 2 ¼ to 2 ½ ounces)
  • Optional to taste Freshly Grated Parmesan Cheese and Fresh Herbs

Instructions

  • Brown Italian Sausage: In a large pot, heat the oil over medium to medium-high heat.
    Once shimmering, add the sausage and season generously with salt and pepper.
    Cook the sausage, stirring occasionally and using the back of a wooden spoon to break the sausage into medium-sized chunks, until browned and no longer pink, about 6-7 minutes.
    Turn the heat off and remove the sausage to a paper towel lined plate to drain. Set the sausage aside.
  • Sauté Vegetables: Drain off all but 1 tablespoon of fat from the pot and return it to the stove over medium heat.
    Once the pan is hot, add the onions, carrots, celery, and season liberally to taste with salt and pepper.
    Cook the veggies, stirring frequently, until the onions are softened, about 5-8 minutes.
  • Add Aromatics: Add the garlic, Italian seasoning, dried rosemary, and lemon zest to the pot and sauté, stirring constantly, until fragrant, about 30 seconds to 1 minute.
  • Deglaze with Wine: Pour the wine into the pot and use the edge of a wooden spoon to scrape the brown bits off the bottom of the pan. Cook until the wine is evaporated.
  • Add Broth, White Beans, Browned Sausage, and Bay Leaves: Pour the broth into the pot, followed by the beans, browned sausage, the bay leaves, and parmesan rind, if using. Give everything a stir and bring the contents to a low boil over high heat.
  • Simmer the Soup: Once boiling, immediately reduce the heat to maintain a gentle simmer.
    Partially cover the pot with a lid, leaving it slightly cracked to vent, and simmer, stirring occasionally, for 15 minutes.
  • Remove Bay Leaves, Add Spinach and Lemon Juice: Adjust the heat under the pot to low.
    Use tongs to remove and discard the bay leaves and rind. Then add the spinach and 1 tablespoon of lemon juice to the soup. Stir to slightly wilt the spinach for 1 to 2 minutes.
    Then grab a spoon and give the soup a taste, adjusting the flavors to suit your tastebuds.
  • Serve Cannellini Bean and Sausage Soup: Ladle the soup into warm bowls and top with plenty of parmesan and fresh herbs, if using. Enjoy!

Notes

  • Sausage: You can use any type of Italian sausage you would like for this recipe. While I normally use mild or hot sausage, sweet sausage is just as delicious. As well, you could substitute breakfast sausage, chicken sausage or turkey sausage if you’re looking for a lighter soup. If the sausage is in a casing, remove the sausage meat from the casing and discard casing before proceeding with the recipe.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 350kcal    Carbohydrates: 10g    Protein: 15g    Fat: 27g    Saturated Fat: 9g    Polyunsaturated Fat: 4g    Monounsaturated Fat: 13g    Cholesterol: 58mg    Sodium: 647mg    Potassium: 596mg    Fiber: 2g    Sugar: 3g    Vitamin A: 5312IU    Vitamin C: 18mg    Calcium: 78mg    Iron: 2mg
Course: Soup
Cuisine: Italian

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. If you want to reference this recipe, please do so by linking directly to this post.