Name: Italian Sausage White Bean Soup with Spinach and Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (mild or hot, casings removed); 1 medium 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 cups chicken broth; 4 cups fresh spinach leaves; 1–2 tbsp olive oil; 1 tsp Italian seasoning; Salt and pepper, to taste; Optional: red pepper flakes, grated Parmesan for serving

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I’ve made a hearty, comforting soup loaded with savory Italian sausage, creamy white beans, tender carrots, and fresh spinach—all in one pot and ready in just 30 minutes.

Why I’ll Love This Recipe

I love how quickly this soup comes together while still tasting like it’s been simmering for hours. The sausage adds depth and spice, the beans give it body, and the veggies keep it fresh and nourishing. It’s the kind of meal I can whip up on a weeknight but still feels cozy enough for a weekend dinner.

Ingredients

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

Italian sausage (mild or hot, casings removed)
Onion, diced
Carrots, peeled and sliced
Garlic, minced
Canned white beans (such as cannellini or great northern), drained and rinsed
Chicken broth
Fresh spinach leaves
Olive oil
Italian seasoning
Salt and pepper, to taste
Optional: Red pepper flakes for extra heat, grated Parmesan for serving

Directions

I heat a splash of olive oil in a large pot over medium heat and brown the sausage, breaking it up as it cooks.
I add the diced onion and sliced carrots, cooking until the vegetables begin to soften.
I stir in the garlic and Italian seasoning, letting it cook just until fragrant.
I pour in the chicken broth and add the white beans, bringing everything to a gentle boil.
I reduce the heat and let it simmer for about 10–15 minutes, until the carrots are tender and the flavors have melded.
I stir in the fresh spinach just before serving, letting it wilt in the hot soup.
I taste and adjust seasoning, then ladle into bowls—sometimes topping with red pepper flakes or a sprinkle of Parmesan.

Servings and timing

Serves: about 4–6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes swap the spinach for kale or Swiss chard. If I want it creamier, I stir in a splash of cream or half-and-half at the end. Turkey or chicken sausage works well for a lighter version, and adding small pasta like ditalini or orzo makes it even heartier.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. To reheat, I warm it gently on the stove—adding a bit more broth if needed, since the beans can thicken the soup as it sits.

FAQs

Can I make this vegetarian?

Yes—I use plant-based sausage or skip it altogether, adding extra beans for protein.

What beans work best?

Cannellini beans are my favorite for their creamy texture, but navy or great northern beans also work beautifully.

Can I make it ahead?

Definitely—the flavors deepen after a day, making it even better the next time.

Will frozen spinach work?

Yes—frozen spinach can be stirred in straight from the freezer, though I drain excess water first.

Can I use dried beans?

I can, but I cook them separately ahead of time since the soup is designed for a quick 30-minute finish.

Conclusion

This Italian Sausage White Bean Soup with Spinach and Carrots is everything I want in a weeknight meal—one pot, ready in 30 minutes, and loaded with rich flavor. It’s satisfying, wholesome, and just as good the next day.