This hearty brothy Pioneer Woman White Bean Sausage Soup is made with Italian sausage, cannellini beans, and fresh spinach, and ready in 55 minutes. The magic happens when the fresh greens wilt perfectly into the bubbling, savory broth just before serving. I make this whenever I need something filling fast.
Try More Soups Recipes:
- Pioneer Woman Perfect Potato Soup Recipe
- Ina Garten Tuscan White Bean Soup Recipe
- Slow Cooker Pioneer Woman Ham and Potato Soup Recipe
Why You Will Love This Pioneer Woman White Bean Sausage Soup Recipe:
- Effortless One-Pot Meal: Cleanup is a breeze since everything from the browning of the sausage to the simmering of the beans happens in a single heavy pot or Dutch oven.
- Rich Flavor Profile: The combination of savory Italian sausage, earthy white beans, and aromatic herbs creates a complex, “simmered-all-day” taste in a fraction of the time.
- Highly Customizable: It is incredibly easy to tweak based on what is in your pantry. You can swap the kale for spinach, use spicy sausage for a kick, or add extra broth for a lighter consistency.
- Nutritious and Filling: Packed with fiber from the beans and protein from the sausage, this soup is a complete, satisfying meal that keeps you full.
- Perfect for Meal Prep: Like most great soups, the flavors actually improve after a day in the fridge, making it an ideal candidate for weekday lunches or planned leftovers.
- Budget-Friendly Staples: It relies on affordable, accessible ingredients like canned beans and hearty greens, delivering high-end comfort without a high price tag.
Pioneer Woman White Bean Sausage Soup Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 medium onion (diced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 2 (15-oz) cans white beans (drained and rinsed)
- 1 (14.5-oz) can diced tomatoes (undrained)
- 3 cups baby spinach
- Salt and black pepper to taste
How To Make Pioneer Woman White Bean Sausage Soup
- Brown the sausage: Heat olive oil in a large pot over medium-high heat. Add the sausage and cook until fully browned, breaking it apart with a wooden spoon for about 8 minutes.
- Sauté the vegetables: Add the diced onion, carrots, and celery to the pot. Cook until the onions are soft and translucent, about 5 minutes, then stir in the garlic for 1 minute.
- Simmer the soup: Pour in the chicken broth, diced tomatoes, and rinsed white beans. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Wilt the spinach: Stir in the fresh baby spinach and cook for 2 more minutes until the leaves are bright green and wilted.
- Season and serve: Taste the broth and add salt and black pepper as needed. Serve hot in large bowls.
Recipe Tips
- Rinse the beans: Rinsing the canned beans removes the starchy liquid that can make your soup cloudy and overly thick.
- Drain excess fat: If your sausage is particularly greasy, drain off all but one tablespoon of fat before adding the vegetables.
- Swap the greens: Chopped kale works beautifully if you prefer a sturdier green instead of baby spinach.
What To Serve With White Bean Sausage Soup?
For a well-rounded meal, serve this hearty soup with crunchy or fresh accompaniments. A warm, crusty baguette or garlic bread is essential for soaking up the savory broth. To add brightness, pair it with a crisp kale salad featuring a lemon vinaigrette or a classic Caesar salad. For something more substantial, a grilled cheese sandwich or savory focaccia works beautifully. Finally, a sprinkle of fresh Parmesan cheese and a dash of red pepper flakes provide the perfect finishing touch.
How To Store Leftovers White Bean Sausage Soup?
Keep leftover soup in an airtight container in the fridge for up to 4 days. You can freeze it for up to 3 months, though the spinach might become a bit softer upon reheating. Thaw overnight in the fridge before warming on the stove.
How To Reheat Leftovers White Bean Sausage Soup?
In The Stovetop: Warm leftovers white bean sausage soup in a pot over medium-low heat for up 2-3 minutes stir in a splash of broth to thin it out and heat until just simmering.
In The Microwave: Heat leftovers white bean sausage sou a covered bowl for one minute, stir, and continue in 30-60 seconds bursts until steaming.
FAQs
Can I use dried beans instead of canned?
Yes, but you must soak and pre-cook the dried beans before adding them to the soup. Canned beans are used here for a much faster prep time.
What kind of white beans work best?
Cannellini beans are ideal because they hold their shape well during simmering. Great Northern or navy beans are also great substitutes.
Can I make this in a slow cooker?
Absolutely. Brown the sausage first, then combine everything except the spinach in a slow cooker on low for 6 hours. Stir in the spinach right before serving.
More Soups Recipes:
Pioneer Woman White Bean Sausage Soup Nutrition Fact
- Calories: 380 kcal
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 1100mg
- Total Carbohydrate: 26g
- Protein: 21g
Pioneer Woman White Bean Sausage Soup
Course: Soups, Dinner, LunchCuisine: AmericanDifficulty: Easy6
servings15
minutes40
minutes380
kcal55
minutesHearty, brothy Pioneer Woman White Bean Sausage Soup combines savory Italian sausage, cannellini beans, and fresh spinach, ready in just 55 minutes. It is an incredibly easy weeknight dinner choice when the weather turns chilly.
Ingredients
1 lb Italian sausage (mild or spicy)
1 tbsp olive oil
1 medium onion (diced)
2 carrots (diced)
2 stalks celery (diced)
3 cloves garlic (minced)
6 cups chicken broth
2 (15-oz) cans white beans (drained and rinsed)
1 (14.5-oz) can diced tomatoes (undrained)
3 cups baby spinach
Salt and black pepper to taste
Directions
- 1. Brown the sausage: Heat olive oil in a large pot over medium-high heat. Add the sausage and cook until fully browned, breaking it apart with a wooden spoon for about 8 minutes.
- 2. Sauté the vegetables: Add the diced onion, carrots, and celery to the pot. Cook until the onions are soft and translucent, about 5 minutes, then stir in the garlic for 1 minute.
- 3. Simmer the soup: Pour in the chicken broth, diced tomatoes, and rinsed white beans. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- 4. Wilt the spinach: Stir in the fresh baby spinach and cook for 2 more minutes until the leaves are bright green and wilted.
- 5. Season and serve: Taste the broth and add salt and black pepper as needed. Serve hot in large bowls.
