This hearty White Bean and Sausage soup is a comforting dish perfect for any season. Packed with protein from the Italian sausage and fiber from the cannellini beans, it’s both nutritious and filling.
The blend of aromatic vegetables, herbs, and spices brings depth to the flavor, while the addition of pasta and spinach makes it a complete meal.
Whether you’re warming up on a chilly day or looking for a satisfying weeknight dinner, this soup is sure to become a favorite in your kitchen!
White Bean and Sausage
Ingredients:
2 tablespoons olive oil
3 carrots chopped
3 celery stalks chopped
2 med size white onions chopped
5 cloves garlic minced
2.5 lbs italian sausage casing removed (or buy bulk sausage) (I use turkey sausage)
1 tablespoon plus 1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon red pepper flakes (optional)
2 cans (14.5 ounces each) diced tomatoes with juice
8 cups chicken broth (I make my own broth but you can use store bought. You may use more or less broth depending on how thick you like your soup)
2 cans cannellini beans (white beans) rinsed
3 cups ditalini pasta or small shells (to avoid the pasta absorbing lots of the broth you can either make the pasta separately and add it to the bowls of soup that you prepare or I boil the pasta usually 1-2 minutes less than the directions call for (drain and rinse) and then add to soup.
One bag baby spinach (5 ounce)
4 tablespoons chopped parsley
3 tablespoon parmesan cheese ( or more!!!!)
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