You know those recipes that feel like a big, warm hug on a chilly day? This Spicy Italian Sausage and Cannellini Bean Soup is exactly that kind of recipe. The moment you start browning the sausage, the kitchen fills with that irresistible aroma—spicy, savory, and a little smoky—and you just know something good is about to happen. I love how the creamy cannellini beans balance out the sausage’s kick, creating a bowl of soup that’s hearty but still cozy. It’s the kind of meal that warms your bones and feeds your soul, perfect for curling up with a crusty piece of bread on a lazy weekend afternoon.
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Main Dish:
1 lb spicy Italian sausage (casings removed)
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 (14.5 oz) can diced tomatoes
4 cups low-sodium chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (adjust to taste)
Salt and black pepper, to taste
2 cups fresh baby spinach (optional)
How I Make It
Step 1:
Start by heating the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until it’s browned and cooked through, about 6-8 minutes. This step releases those spicy, savory flavors and creates a great base for the soup.
Step 2:
Remove the sausage with a slotted spoon and set aside. In the same pot, add the diced onion, carrot, and celery. Stir occasionally until softened and fragrant, about 5 minutes. Don’t rush here—this soffritto layer really builds flavor!
Step 3:
Stir in the garlic, oregano, and crushed red pepper flakes, cooking for about 30 seconds until the garlic is fragrant but not burnt.
Step 4:
Add the diced tomatoes and chicken broth to the pot. Return the cooked sausage to the pot and bring everything to a boil.
Step 5:
Reduce heat to low and simmer for 20 minutes, letting the flavors marry and the soup thicken slightly.
Step 6:
Stir in the cannellini beans and let them heat through for 5 minutes. If using, add the baby spinach at the end and allow it to wilt. Taste and adjust seasoning with salt and pepper as needed.
Variations & Tips
Use mild Italian sausage if you prefer less heat.
Swap cannellini beans for great northern or navy beans if needed.
For extra depth, add a splash of white wine before the broth.
Want it thicker? Mash a few beans against the pot side to naturally thicken.
If your soup tastes flat, a squeeze of lemon juice brightens everything up.
Make it gluten-free by checking your sausage brand for additives.
How I Like to Serve It
This soup shines on a chilly fall evening, paired with warm, crusty Italian bread to soak up every last bit. I also love topping it with a sprinkle of freshly grated Parmesan and a handful of chopped fresh parsley for a pop of color and brightness. It’s a perfect no-fuss dinner for busy weeknights or casual weekend gatherings.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove to preserve the vibrant flavors and texture.
Closing: This Spicy Italian Sausage and Cannellini Bean Soup is one of those go-to recipes that always delivers comfort and flavor with minimal fuss—your weeknight dinner just got a whole lot easier and tastier!
