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Cozy Sausage and White Bean Soup – Easy 30-Minute Dinner

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A quick and comforting sausage and white bean soup that comes together in under 30 minutes. Made with simple ingredients, this hearty soup is perfect for busy weeknights and tastes like a warm hug in a bowl.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups fresh spinach or kale, roughly chopped
  • 1 tablespoon fresh lemon juice
  • Optional for serving: grated Parmesan cheese, crusty bread, or a drizzle of olive oil

Instructions

  1. Cook the sausage: Heat the olive oil in a large pot over medium-high heat. Add the sausage (remove from casings if using links) and break it up with a wooden spoon. Cook for 5-7 minutes, until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate and set aside. If there’s more than 2 tablespoons of fat, spoon some out, but leave a little for the veggies.
  2. Sauté the aromatics: In the same pot, add the diced onion, carrots, and celery. Cook over medium heat for 4-5 minutes, stirring occasionally, until the onion is translucent and the carrots start to soften. Add the garlic, thyme, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Add the broth and beans: Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce to a simmer. While it’s heating, take about 1/2 cup of the drained beans and mash them with a fork. Stir the mashed beans and the whole beans into the pot. Let it simmer for 10 minutes, uncovered.
  4. Return the sausage: Add the cooked sausage back to the pot. Stir well and let it cook for 2-3 minutes so the flavors meld. Taste the broth and adjust salt if needed.
  5. Add the greens: Stir in the chopped spinach or kale. Cook for 2-3 minutes, until the greens are wilted and bright green. If using kale, it might need an extra minute.
  6. Finish with lemon juice: Remove the pot from the heat. Fish out the bay leaf and discard it. Stir in the fresh lemon juice. Taste again and adjust salt and pepper.
  7. Serve: Ladle the soup into bowls. Top with grated Parmesan, a drizzle of olive oil, and a crack of black pepper if desired. Serve with crusty bread for dipping.

Notes

For a gluten-free version, ensure sausage is gluten-free. For dairy-free, skip Parmesan or use a dairy-free alternative. To fix an oversalted soup, add a peeled potato and simmer for 10 minutes, then remove before serving. The lemon juice fades after storage, so add a fresh squeeze when reheating.

Nutrition

Keywords: sausage and white bean soup, easy soup recipe, 30-minute dinner, comfort food, weeknight dinner, hearty soup

Find it online: https://perkypan.com/cozy-sausage-and-white-bean-soup-easy-30-minute-dinner/