Ingredients
Equipment
Method
Phase 1: Brown Meats & Render Fat
- 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!
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!
- 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.
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. 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.
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!
Nutrition
Notes
This soup is a versatile and freezer-friendly option, with flavors that deepen overnight. Adjust consistency by puréeing more beans or adding broth. Don't skip browning and deglazing for maximum flavor! Nutrition information is estimated based on common ingredients and serving sizes and may vary.