Italian Sausage White Bean Soup
A comforting, hearty soup featuring Italian sausage, turkey bacon, cannellini beans, and fresh spinach, perfect for a weeknight dinner or a cozy meal.
Ingredients
Main Ingredients
- 1 pound Italian beef sausage (mild or hot depending on heat preference) bulk or casings removed
- 4 slices turkey bacon, chopped for extra flavor
- 4 cups fresh spinach can substitute baby spinach
- 1 can (15 oz) cannellini beans, drained and rinsed for creamy texture
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth use low-sodium if you want to control salt
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Preparation
- Warm a large pot over medium heat and add a splash of olive oil. Add the chopped turkey bacon and cook until crispy, about 5–7 minutes. Use a slotted spoon to remove the turkey bacon and set it aside.
- In the same pot, add the Italian beef sausage. Break it up and cook until nicely browned, about 6–8 minutes. Let the beef sausage render its fat for extra flavor.
- Add the diced onion and minced garlic. Sauté until the onion is translucent, about 3–4 minutes. Stir frequently so the garlic doesn’t burn.
- Stir in the drained cannellini beans, chicken broth, and dried thyme. Turn the heat up to bring the soup to a gentle boil.
- Reduce the heat to low and simmer uncovered for 15–20 minutes so the flavors marry.
- Add the fresh spinach and the reserved crispy turkey bacon back to the pot. Stir until the spinach wilts, about 1–2 minutes.
- Taste and season with salt and pepper as needed. Serve hot.
Notes
This soup is great with crusty bread or garlic toasts for dipping. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Brown the beef sausage well for the best flavor.