Italian Sausage Tomato and White Bean Soup
Warm up your kitchen with this hearty and flavorful Italian Sausage Tomato and White Bean Soup, a comforting one-pot meal perfect for chilly evenings. Loaded with savory Italian sausage, tender white beans, and nutrient-packed kale or spinach, this soup is elevated by a rich tomato base and aromatic herbs like oregano and basil. Sautéed carrots, celery, and onions add depth and sweetness, while a splash of chicken broth ties everything together in a soul-soothing broth. Ready in just 45 minutes, this wholesome dish is perfect for weeknight dinners or meal prepping. Serve it with a crusty loaf of bread and a sprinkle of Parmesan cheese for an irresistibly satisfying experience. This easy Italian soup recipe is a must-try for fans of cozy and healthy comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or hot, casings removed if using links)
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 14.5 ounces canned diced tomatoes (with juices)
- 15 ounces canned white beans (like cannellini or Great Northern), drained and rinsed
- 4 cups chicken broth (low-sodium)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 2 cups kale or spinach, roughly chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- Parmesan cheese, grated (optional, for serving)
- crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage to the pot, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 5 minutes until the vegetables are softened and aromatic.
Stir in the diced tomatoes (with their juices), drained white beans, cooked sausage, and chicken broth.
Add the dried oregano, dried basil, and the bay leaf. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted and tender.
Season with salt and black pepper to taste. Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve with a side of crusty bread for a complete meal.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 7008 mg | 305% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 40.0 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5120 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
