Italian Sausage Soup

Ingredients for Italian Sausage Soup

You don’t need anything fancy to make this easy Italian sausage and white bean soup. Just a few simple ingredients that come together for a whole lot of flavor. The full measurements are in the recipe card below.

• Mild Italian Sausage: My favorite for this soup because it adds tons of flavor without too much heat. Remove the casings if you’re using sausage links.
• Vidalia Onion: I love the subtle sweetness, but a regular yellow onion works, too.
• Garlic: Fresh garlic adds a savory base to the broth.
• Italian Seasoning: An easy shortcut that adds flavor without reaching for a dozen spice jars.
• Chicken Stock: Use a good-quality chicken stock since it’s the base of the soup. Low-sodium stock is a great option so you can adjust the seasoning yourself.
• Diced Tomatoes: Add the tomatoes and their juices for a rich, flavorful broth.
• Cannellini Beans: These creamy white beans make the soup hearty and filling. Great Northern or navy beans also work.
• Small Pasta: Ditalini is my favorite because the little pieces fit perfectly on a spoon. Orzo, tiny shells, or small elbows are good substitutes.
• Baby Spinach: Fresh spinach wilts right into the hot broth without adding much cooking time.
• Parmesan Cheese: A sprinkle of freshly grated Parmesan gives the soup the perfect finishing touch.

How to Make Italian Sausage Soup

This easy sausage white bean soup comes together in one pot with just a few simple steps. Scroll down to the recipe card for the full instructions.

1. Brown the sausage. Cook the Italian sausage in a large Dutch oven over medium-high heat, breaking it into small pieces as it browns. Transfer to a bowl, leaving about a tablespoon of fat in the pot.
2. Cook the onion and garlic. Add the onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for another minute.
3. Build the flavor. Add the Italian seasoning and 1/4 cup of chicken stock, scraping up the browned bits from the bottom of the pot.
4. Simmer the soup. Stir in the diced tomatoes, cannellini beans, cooked sausage, remaining chicken stock, and pasta. Bring to a boil and cook for about 6–7 minutes, or until the pasta is al dente.
5. Finish and serve. Stir in the spinach until wilted. Ladle into bowls and top with freshly grated Parmesan cheese.

That’s it! A cozy, hearty dinner without a sink full of dishes.

What’s the Best Italian Sausage for Soup?

I prefer mild Italian pork sausage for this recipe because it adds plenty of flavor without making the soup spicy. If you like a little heat, hot Italian sausage works just as well.

You can use bulk ground Italian sausage or sausage links with the casings removed. Ground turkey or chicken Italian sausage is another option if you want something a little lighter. Since those are leaner, you may need a splash of olive oil to cook the onions.

What Are the Best White Beans for Sausage Soup?

Cannellini beans are my favorite for this sausage and white bean soup. They’re tender and creamy but hold their shape nicely in the broth.

Great Northern beans and navy beans are easy substitutes. You can also use chickpeas if that’s what you have in the pantry, although they’ll have a firmer texture.

If you’re using canned beans, drain and rinse them before adding them to the soup.

How to Store, Freeze, and Reheat Italian Sausage Soup

This Italian sausage and white bean soup is great for leftovers, but there’s one little trick to keeping the pasta from getting mushy.

• Storing Leftovers – Allow the soup to cool slightly, then transfer it to an airtight container and refrigerate promptly for up to 3–4 days. The pasta will continue absorbing the broth as it sits, so don’t be surprised if your soup looks a little thicker the next day.
• Freezing Italian Sausage Soup – This soup freezes well, but I recommend leaving out the pasta if you’re planning to freeze it. Pasta can become soft and mushy after thawing. Freeze the cooled soup in airtight, freezer-safe containers for up to 3 months. Leave a little room at the top for expansion. Thaw overnight in the refrigerator, reheat, and add freshly cooked pasta before serving.
• Reheating Leftovers – Warm the soup in a saucepan over medium-low heat, stirring occasionally until heated through. Add a splash of chicken stock if the broth has thickened. You can also reheat individual portions in the microwave, stirring halfway through.
• Making Italian Sausage Soup Ahead – If you’re making this soup for later, prepare the soup without the pasta. Refrigerate the broth, sausage, beans, and vegetables, then cook the pasta separately when you’re ready to serve. This keeps the pasta tender instead of overly soft and makes the soup perfect for meal prep.

More Easy Soup Recipes

If you love this Italian sausage soup, here are a few more cozy dinners that are always a hit at my house.

• Sausage Tortellini Soup – A hearty soup packed with Italian sausage and cheesy tortellini.
• Pasta e Fagioli Soup – A comforting Italian favorite with pasta, beans, and a savory broth.
• Italian Wedding Soup – Tender meatballs and pasta in a flavorful broth.
• Easy Minestrone Soup – A vegetable-packed classic that’s easy enough for any night of the week.
• Creamy Sausage Potato Soup – A rich, cozy dinner for nights when you want something extra comforting.

And if you’re looking for even more easy dinner ideas, check out all my homemade soup recipes!