Name: Italian Sausage White Bean Soup with Carrots & Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (mild or spicy, casings removed); 1 tbsp olive oil; 1 small onion, diced; 2–3 carrots, peeled and sliced; 3 cloves garlic, minced; 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed; 4–6 cups chicken or vegetable broth; 4 cups fresh spinach (or baby spinach); 1/2 tsp dried Italian herbs or thyme (optional); 1/4 tsp crushed red pepper flakes (optional); Salt and pepper, to taste; Grated Parmesan cheese, for serving (optional)

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Italian sausage white bean soup with carrots and spinach is a hearty, wholesome dish that’s packed with comforting flavors and nourishing ingredients. I love how the rich, savory sausage pairs with creamy white beans and tender vegetables, all simmered in a flavorful broth. It’s one of those soups that warms me from the inside out and makes me feel like I’m eating something both delicious and good for me.

Why You’ll Love This Recipe

I love this soup because it’s easy to make, incredibly filling, and full of layered flavors from simple, fresh ingredients. It comes together in one pot, which means less cleanup and more time to enjoy a cozy meal. The Italian sausage adds bold flavor without needing a long simmer, and the white beans and spinach turn it into a nutrient-packed, well-rounded dish. It’s perfect for meal prep, leftovers, or a comforting dinner on a chilly evening. Italian Sausage White Bean Soup with Carrots & Spinach

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Italian sausage (mild or spicy, removed from casing if needed)
Onion, diced
Garlic, minced
Carrots, peeled and sliced
Canned white beans (such as cannellini or Great Northern), drained and rinsed
Fresh spinach (or baby spinach)
Chicken or vegetable broth
Olive oil
Salt and pepper
Crushed red pepper flakes (optional for heat)
Dried Italian herbs or thyme (optional for added depth)
Parmesan cheese (optional, for topping)

Directions

I start by heating a little olive oil in a large soup pot over medium heat.
I add the sausage and cook until browned, breaking it into small pieces as it cooks.
Once the sausage is browned, I add the diced onion and carrots, cooking for about 5–7 minutes until they begin to soften.
I stir in the garlic and cook for another minute until fragrant.
I pour in the broth and stir in the white beans and any seasonings I’m using — like Italian herbs or red pepper flakes.
I bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15–20 minutes until the carrots are tender.
I stir in the spinach and let it wilt into the soup, which only takes a couple of minutes.
I taste and adjust seasoning with salt and pepper, then ladle the soup into bowls and top with grated Parmesan if I want an extra touch of richness.

Servings and Timing

This recipe serves 4–6 people, depending on portion size. It takes about 10 minutes to prep and 30 minutes to cook, so it’s ready in roughly 40 minutes.

Variations

For a creamy twist, I stir in a splash of heavy cream or a spoonful of cream cheese at the end.
I’ve used kale instead of spinach when I want a heartier green.
To make it vegetarian, I skip the sausage and use an extra can of beans plus some smoked paprika or fennel for flavor.
I like to add small pasta like ditalini or orzo for a more filling, stew-like texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or microwave it in short intervals, stirring in between. The flavors deepen overnight, so I think it tastes even better the next day. This soup also freezes well — I cool it completely, portion it into freezer containers, and freeze for up to 3 months. Italian Sausage White Bean Soup with Carrots & Spinach

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day in advance. The flavors meld even more as it sits in the fridge, making it even tastier the next day.

What kind of sausage works best?

I usually use Italian sausage — either mild or spicy depending on my mood — but any well-seasoned sausage works. Just make sure to remove the casing if it’s not bulk sausage.

Can I use dried beans instead of canned?

Yes, but I soak and cook them in advance since canned beans are already cooked. One can equals about 1.5 cups of cooked beans.

How do I keep the spinach from getting mushy?

I stir the spinach in just at the end so it wilts without overcooking. Baby spinach only needs about 1–2 minutes to soften.

Is this soup gluten-free?

Yes, as long as the sausage and broth I use are certified gluten-free, the rest of the ingredients are naturally gluten-free.

Conclusion

Italian sausage white bean soup with carrots and spinach is one of my favorite feel-good meals. It’s hearty, wholesome, and full of flavor, all while being simple enough to make on a busy weeknight. I love that it uses everyday ingredients and turns them into something warm and satisfying that keeps me coming back for another bowl.