So Delicious With White Beans Spinach And Parmesan
A sale on Italian sausage was the inspiration for this one-pot soup. I was scrolling through recipe ideas on my phone and landed on a comforting Italian sausage soup with white beans and spinach—simple, hearty, and perfect for weeknights. Beans are a nutrition powerhouse and very economical, and soup has the bonus of being even better the next day.
This version combines bulk Italian sausage, creamy white beans, bright spinach, diced tomatoes, and a finish of grated Parmesan. It’s ready in about 30 minutes, requires only one pot, and serves a crowd—ideal when you want a quick dinner that still feels homemade and satisfying.
Easy Italian Sausage Soup Tastes Like It Simmered All Day
Start with a package of bulk Italian sausage and pick up a can of petite diced tomatoes plus three cans of white beans. Navy beans or Great Northern beans work well—their texture and flavor suit this kind of soup perfectly. Grab a bag of fresh spinach, a sweet onion, and a few cloves of garlic to round out the produce.
For depth of flavor, use a concentrated chicken base and vegetable bouillon. These pantry staples add savory richness without hours of simmering. If you prefer low-sodium options, low-sodium versions of bouillon and base are available and work well.
Top each bowl with freshly grated Parmesan for a bright, salty finish. Freshly grated is preferable to pre-shredded or powdered cheese; it melts into the hot broth and brings a pleasant creaminess.
To prepare, brown the bulk Italian sausage in a large stockpot, breaking it up as it cooks. When it loses most of its pink color, drain any excess fat, then add the chopped onion and pressed garlic. Sauté until the onion is soft and fragrant.
Italian Sausage Soup With White Beans And Spinach
After the onion and garlic have softened and the sausage has a light brown color, add the drained and rinsed beans to the pot. Pour in the can of petite diced tomatoes without draining—the juice adds color and a pleasant tomato note. Add water, a couple of tablespoons of roasted chicken base (or your preferred concentrated base), vegetable bouillon cubes, and freshly cracked black pepper.
Stir until the bases dissolve, then let the soup simmer for 10 to 15 minutes so the flavors meld. This short simmer is enough to develop a satisfying depth while keeping the whole dish quick to prepare.
Add The Spinach And It’s Five Minutes Until Soup
Trim any large stems from the spinach and chop it coarsely. Add the spinach to the pot in the final five minutes of cooking so it wilts but stays tender and vibrant. The green color brightens the soup and adds fresh flavor and nutrients.
Serve the soup hot with a generous sprinkling of freshly shredded Parmesan. Garlic toast or crusty bread makes a great accompaniment, perfect for soaking up the flavorful broth. This recipe yields about eight servings, making it convenient for family dinners or leftovers for the week.
Italian Sausage Soup With White Beans And Spinach
This hearty, flavorful soup tastes like it simmered all day but it’s ready in 30 minutes—perfect for a weeknight meal. It’s full of savory sausage, creamy white beans, tender spinach, and tomatoes for a touch of Tuscany.
10 minutes
20 minutes
30 minutes
Ingredients
- 1 pound bulk Italian sausage
- 1/2 medium sweet onion, chopped
- 2 or 3 cloves of garlic, pressed
- One 14.5-ounce can petite diced tomatoes, do not drain
- Three 15-ounce cans navy beans or Great Northern beans, drained and rinsed
- 2 to 3 cups fresh spinach, chopped
- 3 or 4 vegetable bouillon cubes (adjust to taste)
- 2 Tbsp roasted chicken base or an equivalent concentrated base
- 12 cups water
- 1 tsp fresh cracked black pepper or more to taste
- 5 ounce carton shredded fresh Parmesan for topping (optional but recommended)
Instructions
- Brown and break up the sausage in a stockpot over medium heat.
- Add the onion and garlic; cook until the onion is soft and translucent.
- Add water, bouillon cubes, cracked pepper, chicken base, diced tomatoes (with juices), and the drained beans.
- Simmer for 10 to 15 minutes so the flavors meld.
- Add the chopped spinach and simmer about 5 minutes more, until the spinach is wilted and tender.
- Ladle into bowls and top each serving with 1–2 tablespoons of shredded Parmesan.
- Serve with garlic toast or crusty bread.
Notes
Both bouillon and chicken bases are commonly available in regular and low-sodium versions—choose the option that fits your dietary needs.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 395
Total Fat: 16g
Saturated Fat: 6g
Cholesterol: 37mg
Sodium: 923mg
Carbohydrates: 40g
Fiber: 15g
Sugar: 3g
Protein: 24g
If this recipe resonated with you, please share it on your social channels—word of mouth helps small food blogs and cooks like me. I appreciate every share and message about how the soup turned out for you.
Love, GB (Betty Streff)