There’s nothing quite like a hearty, flavorful bowl of soup to bring comfort and joy, especially on a chilly evening. In my kitchen, this One-Pot Italian Sausage and White Bean Soup has become a beloved staple. It’s a dish that perfectly balances robust Italian flavors with the incredible convenience of one-pot cooking, making it an ideal weeknight meal. I’m excited to share how a few simple, elevated techniques transform this simple soup into something truly extraordinary, promising a gourmet experience with minimal effort.
Why You’ll Love This Recipe
This One-Pot Italian Sausage and White Bean Soup isn’t just delicious and easy; it’s a truly wholesome comfort food that tastes like it simmered all day. What sets my recipe apart are the thoughtful little twists that elevate its flavor profile to something truly special.
Blooming the Tomato Paste: I start by cooking 1 tablespoon of tomato paste with the sautéed onions and garlic. This crucial step, known as “blooming,” caramelizes the sugars in the paste, intensifying its flavor and creating a deeper, richer, umami-packed foundation for the soup. It’s how we build profound depth right from the start.
Deglazing with Dry White Wine: After blooming the tomato paste, I pour in 1/4 cup of dry white wine. This isn’t just for fancy flair; it’s a chef’s secret! The wine helps scrape up all those flavorful browned bits, or “fond,” from the bottom of the pot. These bits are packed with concentrated flavor, and deglazing ensures they’re incorporated into the soup, adding complexity, acidity, and a wonderful brightness that cuts through the richness.
Finishing Touches: Just before serving, a generous drizzle of high-quality extra virgin olive oil and a sprinkle of fresh grated Parmesan cheese transform the soup. The olive oil adds a beautiful aroma and a silky mouthfeel, while the Parmesan introduces salty, nutty notes and an extra layer of savory richness. These small additions make a huge difference, turning a simple soup into a gourmet delight.
Beyond the incredible taste, you’ll love the sheer practicality. It’s a perfect weeknight meal thanks to its one-pot convenience, which means minimal cleanup. Plus, it’s hearty, family-friendly, and deceptively gourmet with such little extra effort!
Ingredients Needed
- 1 pound Italian sausage (see note)
- 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 (packed) fresh baby spinach
- Salt & pepper (to taste)
Ingredient Notes & Substitutions
Italian Sausage: For this One-Pot Italian Sausage and White Bean Soup, you can really play with the spice level. Choose sweet, mild, or hot Italian sausage based on your preference. If you’re using links, remember to remove the casings before cooking. For a lighter option, poultry sausage also works wonderfully.
White Beans: Cannellini beans are my top choice for their creamy texture, which really contributes to the soup’s body. However, Great Northern or Navy beans are excellent substitutes if cannellini aren’t available. You can also use dried beans, but they will require pre-soaking and cooking, adding significant time to your preparation. For another comforting bean-based dish, try our one-pot black bean chili.
Bacon/Fat: The bacon is key for rendering flavorful fat, which is essential for sautéing our aromatics. If you’re skipping the bacon or find that not enough fat has rendered, simply add 1-2 tablespoons of olive oil or a neutral cooking oil to the pot before adding your onions.
Broth: I recommend using a good quality chicken broth for the best flavor. For a vegetarian or vegan version, a robust vegetable broth works perfectly.
Spinach & Other Veggies: Fresh baby spinach wilts quickly, so we add it at the very end. If you prefer, chopped kale or Swiss chard are fantastic substitutes, but add them earlier with the carrots to ensure they have enough time to tenderize. Diced zucchini or bell peppers can also be added at the same time as the carrots for extra color and nutrition.
Dairy-Free: To make this soup dairy-free, simply ensure your chicken broth is dairy-free and omit the finishing Parmesan cheese. It will still be incredibly flavorful!
How to Make One-Pot Italian Sausage and White Bean Soup
Let’s dive into making this comforting One-Pot Italian Sausage and White Bean Soup. The beauty of this recipe lies in its simplicity and the clever techniques that build incredible flavor directly in one pot.
Phase 1: Brown Meats & Render Fat
- Add the Italian sausage meat and the bacon (I often use kitchen shears to cut the bacon directly into the Dutch oven or large soup pot) to your pot.
- Cook over medium-high heat, breaking up the sausage, until the sausage and bacon are nicely browned and crispy, and their fat has rendered out. This can take around 10-15 minutes, allowing for deep flavor development.
- Transfer the cooked sausage and bacon to a plate, leaving about 2 tablespoons of the flavorful rendered fat in the pot. Spoon out any excess if needed; that rich fat is crucial for the next step!
Phase 2: Sauté Aromatics & Build Deep Flavor
- Add the chopped onion to the pot with the reserved fat. Sauté for 3-5 minutes, stirring occasionally, until it has softened and started to become translucent and lightly golden, releasing its sweet aroma.
- Stir in the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn it!
- Now for our unique twist: Add 1 tablespoon of tomato paste to the pot. Cook, stirring constantly, for 1-2 minutes until it darkens in color and becomes incredibly fragrant. This “blooming” intensifies its umami flavor.
- Immediately pour in 1/4 cup of dry white wine to deglaze the pot. Using a wooden spoon, scrape up all the precious browned bits (fond) from the bottom of the pot. These bits are pure flavor! Let the wine simmer for a minute or two, allowing most of the alcohol to cook off.
Phase 3: Simmer & Thicken
- Stir in the drained white beans, chicken broth, Italian seasoning, and dried rosemary. Give it a good stir, ensuring any remaining fond is scraped from the bottom of the pot, allowing all those flavors to marry.
- Take the pot off the stove. Using an immersion blender, purée some of the beans directly in the pot to thicken the soup. I love to leave some beans whole for a delightful textural contrast. The soup will thicken a bit more as it cooks, but this step gives you a good initial sense of the final consistency. If you don’t have a stick blender, you can transfer a ladle or two of the soup to a regular blender (carefully!) or use a potato masher directly in the pot for a more rustic consistency.
Phase 4: Finish Cooking & Seasoning
- Return the cooked sausage and bacon to the pot, along with the chopped carrots.
- Place the pot back over high heat. Once the soup starts to boil, reduce the heat to a gentle simmer, covering the pot with the lid slightly ajar. Cook for 15-20 minutes, or until the carrots are tender-crisp and the soup has thickened further, allowing all the incredible flavors to meld beautifully.
- Stir in the fresh baby spinach and let it wilt for just 1-2 minutes until vibrant green.
- Taste the soup and season generously with salt and black pepper as needed. Remember that the bacon and Italian sausage already contribute salt, so taste first!
- Serve immediately with a generous drizzle of high-quality extra virgin olive oil and a sprinkle of fresh grated Parmesan cheese, if desired. Enjoy your truly delicious One-Pot Italian Sausage and White Bean Soup!
Customizing Your Soup & Adjusting Consistency
One of the best things about homemade soup is how easily you can tailor it to your exact preferences. Don’t be afraid to make this Italian Sausage and White Bean Soup truly your own!
Flavor & Vegetable Additions
I always encourage experimentation! For a bit of heat, consider adding a pinch of red pepper flakes along with the garlic and tomato paste. If you’re craving a richer, more decadent soup, stir in about 1/2 cup of heavy cream at the very end of cooking.
You can also bulk up the vegetables! Besides spinach, kale, or Swiss chard, feel free to incorporate other Italian-inspired vegetables. Diced potatoes can be added with the carrots for a heartier meal, or consider adding diced zucchini or bell peppers at the same time. Just be mindful that these additions might slightly alter cooking times. For an extra layer of aromatic depth, a bay leaf can be simmered with the broth and removed before serving, or sprinkle in some fresh parsley at the end.
Adjusting Soup Consistency
The beauty of a homemade soup is that you control the texture. Here’s how to get it just right:
If the soup is too thin: There are a few ways to thicken your Italian Sausage and White Bean Soup further. You can always purée more of the beans in the pot using your immersion blender or potato masher. Alternatively, you can simmer the soup uncovered for an additional 10-15 minutes to allow some liquid to reduce. For a quick fix, make a cornstarch slurry: mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering soup during the last 5 minutes of cooking.
If the soup is too thick: This is an easy fix! Simply add a splash of extra chicken broth or even water until you reach your desired consistency. Keep in mind that soup can thicken as it cools.
Pro Tips & Troubleshooting
Crafting the perfect One-Pot Italian Sausage and White Bean Soup is all about attention to detail. Here are my top tips and common pitfalls to avoid for a truly stellar bowl.
Pro Tips for the Best Soup
- Don’t Skimp on Browning: Truly browning the Italian sausage and bacon at the beginning is non-negotiable for incredible flavor. This is where the Maillard reaction works its magic, developing rich, complex notes. Ensure all the flavorful fond (brown bits) are thoroughly scraped up when deglazing with dry white wine and adding the broth.
- Embrace the Bean Purée: Puréeing some of the white beans with an immersion blender (or even a potato masher) is my secret to a creamy, naturally thickened soup without the need for heavy cream. Leaving some beans whole ensures a wonderful rustic, hearty texture.
- Strategic Seasoning: Always taste and season with salt and black pepper at the very end of cooking. Remember that bacon and Italian sausage are already seasoned and contribute significant saltiness to the broth. This prevents an over-salted disaster.
- Last-Minute Spinach: Stir in fresh baby spinach (or any other tender greens) just before serving. This maintains its vibrant color and tender texture, preventing it from becoming mushy or discolored.
- The Finishing Flourish: Don’t skip the drizzle of high-quality extra virgin olive oil and a sprinkle of fresh grated Parmesan cheese (if not dairy-free). These simple additions add a gourmet touch, enhance the aroma, and deepen the overall flavor experience.
Common Mistakes to Avoid
- Under-browning Ingredients: Rushing the browning of your Italian sausage, bacon, and onions is a common mistake. Without sufficient color and fond development, you miss out on crucial flavor.
- Skipping the Deglaze: Neglecting to deglaze the pot with dry white wine (or broth if omitting wine) after sautéing aromatics means leaving valuable fond – and flavor – locked to the bottom of your pot.
- Over-puréeing: Blending *all* the white beans can result in a soup that is uniformly smooth, losing its rustic, hearty appeal. Aim for a balance of creamy and chunky.
- Adding Spinach Too Early: This will inevitably lead to overcooked, discolored, and mushy greens, detracting from the soup’s visual appeal and texture.
- Over-salting Initially: Forgetting that bacon and Italian sausage are pre-seasoned and contribute significant salt. Always taste and adjust seasoning at the very end of cooking.
Serving & Storage
Once your One-Pot Italian Sausage and White Bean Soup is ready, half the fun is deciding how to enjoy it! This recipe is fantastic for family dinners or entertaining, truly a comforting weeknight meal.
Serving Suggestions
I love to serve this hearty soup with warm, crusty bread for dipping, or even a side of Cheesy Garlic Bread to soak up all those delicious juices. A light, fresh side salad with a zesty Italian vinaigrette offers a wonderful contrast to the richness of the soup, making it a complete and satisfying meal.
For an extra flourish, consider garnishing individual bowls with a sprinkle of fresh parsley, a pinch of red pepper flakes for a little kick, or additional Parmesan cheese to elevate both presentation and flavor.
Storage & Make-Ahead Tips
Refrigeration: This One-Pot Italian Sausage and White Bean Soup is an excellent make-ahead meal. It can be stored in an airtight container in the refrigerator for 3-4 days. The flavors actually deepen overnight, making leftovers even more delicious!
Freezing: Yes, this soup is wonderfully freezer-friendly! Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. If you plan to freeze the soup, I recommend adding the fresh baby spinach (or kale/Swiss chard) just before serving upon reheating. This ensures your greens maintain their best texture and vibrant color.
Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the soup has thickened too much during storage, simply add a splash of broth or water until you reach your desired consistency.
Conclusion
I hope you’ll agree that this One-Pot Italian Sausage and White Bean Soup is a testament to how simple ingredients, combined with a few clever techniques, can create something truly exceptional. From the richness achieved by blooming tomato paste and wine deglazing to the final flourish of extra virgin olive oil and Parmesan cheese, every step is designed to deliver maximum flavor with minimal fuss.
It’s the perfect comfort food, a delicious and easy weeknight meal that promises warmth and robust flavors in every spoonful. I encourage you to try this recipe, experiment with the suggested variations, and make it a staple in your own kitchen. Don’t forget to share your creations, and for more inspiring comfort food recipes, be sure to explore my other dishes!
FAQ
Q: How long does Italian Sausage and White Bean Soup last and can it be frozen?
A: This One-Pot Italian Sausage and White Bean Soup stores beautifully! In an airtight container, it will last for 3-4 days in the refrigerator. Yes, it’s also freezer-friendly for up to 3 months. Just ensure it’s completely cooled before freezing. If freezing, I recommend adding fresh spinach upon reheating for the best texture and color.
Q: What kind of Italian sausage should I use for this soup?
A: You have options! You can use sweet, mild, or hot Italian sausage depending on your spice preference. If using links, remember to remove the casings. For a lighter alternative, poultry sausage works well too.
Q: Can I make this soup in an Instant Pot?
A: Absolutely! You can adapt this recipe for an Instant Pot. Use the sauté function to brown the sausage and bacon, and to sauté the aromatics, including blooming the tomato paste and deglazing with dry white wine. Then, add the remaining ingredients (except spinach) and pressure cook for 5-7 minutes with a natural release, then stir in the spinach.
Q: What are some good ingredient substitutions for this soup?
A: This soup is very flexible! For white beans, Great Northern or Navy beans can be used in place of cannellini beans. Kale or Swiss chard can be swapped for spinach (add them earlier in the simmer). If omitting bacon, use olive oil for sautéing. To make it dairy-free, simply omit the Parmesan cheese and ensure your chicken broth is dairy-free.
Q: How do I thicken Italian Sausage and White Bean Soup?
A: The easiest way to thicken the soup is to purée more of the beans directly in the pot using an immersion blender or potato masher. You can also simmer the soup uncovered for a longer period to reduce the liquid, or stir in a quick cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
Q: What should I serve with Italian Sausage and White Bean Soup?
A: This hearty soup pairs wonderfully with crusty bread or garlic bread for dipping. A fresh side salad is also a great complement. For garnishes, consider fresh parsley, red pepper flakes, or additional Parmesan cheese.
Q: Is Italian sausage and white bean soup dairy-free?
A: The base of this soup can easily be made dairy-free. Just ensure your chicken broth is dairy-free and omit the optional finishing Parmesan cheese for a delicious, dairy-free meal.
Q: How do I prevent my soup from being too salty?
A: The best way to prevent an over-salted soup is to taste and season with salt at the very end of cooking. Remember that both the bacon and Italian sausage contribute significant saltiness. If you’re concerned about salt intake, opt for a low-sodium broth.
Easy One-Pot Italian Sausage & White Bean Soup Recipe
Ingredients
Equipment
Method
- Add the Italian sausage meat and the bacon to your pot. You can use kitchen shears to cut the bacon directly into the Dutch oven or large soup pot.
- Cook over medium-high heat, breaking up the sausage, until the sausage and bacon are nicely browned and crispy, and their fat has rendered out. This can take around 10-15 minutes, allowing for deep flavor development.
- Transfer the cooked sausage and bacon to a plate, leaving about 2 tablespoons of the flavorful rendered fat in the pot. Spoon out any excess if needed; that rich fat is crucial for the next step!
- Add the chopped onion to the pot with the reserved fat. Sauté for 3-5 minutes, stirring occasionally, until it has softened and started to become translucent and lightly golden, releasing its sweet aroma.
- Stir in the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn it!
- Add 1 tablespoon of tomato paste to the pot. Cook, stirring constantly, for 1-2 minutes until it darkens in color and becomes incredibly fragrant. This “blooming” intensifies its umami flavor.
- Immediately pour in 1/4 cup of dry white wine to deglaze the pot. Using a wooden spoon, scrape up all the precious browned bits (“fond”) from the bottom of the pot. Let the wine simmer for a minute or two, allowing most of the alcohol to cook off.
- Stir in the drained white beans, chicken broth, Italian seasoning, and dried rosemary. Give it a good stir, ensuring any remaining fond is scraped from the bottom of the pot, allowing all those flavors to marry.
- Take the pot off the stove. Using an immersion blender, purée some of the beans directly in the pot to thicken the soup. Leave some beans whole for textural contrast. If you don’t have a stick blender, transfer a ladle or two of the soup to a regular blender (carefully!) or use a potato masher directly in the pot.
- Return the cooked sausage and bacon to the pot, along with the chopped carrots.
- Place the pot back over high heat. Once the soup starts to boil, reduce the heat to a gentle simmer, covering the pot with the lid slightly ajar. Cook for 15-20 minutes, or until the carrots are tender-crisp and the soup has thickened further, allowing all the incredible flavors to meld beautifully.
- Stir in the fresh baby spinach and let it wilt for just 1-2 minutes until vibrant green.
- Taste the soup and season generously with salt and black pepper as needed. Remember that the bacon and Italian sausage already contribute salt, so taste first!
- Serve immediately with a generous drizzle of high-quality extra virgin olive oil and a sprinkle of fresh grated Parmesan cheese, if desired. Enjoy your truly delicious One-Pot Italian Sausage and White Bean Soup!
