Name: Sausage, Bean, and Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 pound Italian sausage (mild or spicy), casing removed; 1 medium onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 2 cans (15 oz each) white beans, rinsed and drained; 5 cups chicken broth; 1 teaspoon Italian seasoning; 1 pinch red pepper flakes (optional); 1 teaspoon salt (or to taste); ½ teaspoon black pepper; 3 cups fresh spinach, roughly chopped; Optional: grated Parmesan for serving

This hearty Sausage, Bean, and Spinach Soup is my go-to when I need something comforting, nourishing, and deeply flavorful without spending hours in the kitchen. It all comes together in one pot, with juicy crumbles of Italian sausage, creamy white beans, tender carrots, and vibrant green spinach swimming in a rich, savory broth. Whether it’s a chilly day or I’m just craving a wholesome bowl of something cozy, this soup always delivers.

I’ve made countless variations of this over the years, but this particular version is the one I return to again and again. It’s rustic and filling yet still light enough that I don’t feel weighed down afterward. Plus, it makes even better leftovers. If you’re into easy dinner ideas that feel like a warm hug, I promise you’ll fall for this soup just like I did.

Why You’ll Love This Sausage, Bean, and Spinach Soup

Packed with Flavor: The sausage adds so much savory depth, and when it simmers with garlic, herbs, and tomatoes, the flavors really develop.

Quick and Easy: Done in about 45 minutes, start to finish.
One-Pot Wonder: Fewer dishes, more comfort.
Nutritious: Loaded with protein, fiber, and iron—this is a bowl of goodness.

Flexible: You can play with different beans, greens, or even use turkey sausage if you like.

What Kind of Sausage Works Best for Sausage, Bean, and Spinach Soup?

I usually go with mild or hot Italian sausage, depending on who I’m cooking for and how spicy I want the soup to be. Bulk sausage (the kind not in casings) is easiest, but if you only have links, just remove the casing and crumble it as it cooks. Pork sausage brings a rich, savory depth, but chicken or turkey sausage works wonderfully if you’re aiming for something leaner. Just avoid anything too sweet (like maple breakfast sausage) as it can throw off the flavor balance.

Options for Substitutions

This soup is forgiving and adapts well based on what you have on hand:

Beans: Cannellini beans are my favorite for their creamy texture, but great northern or navy beans work just as well. Even chickpeas can be used in a pinch.
Spinach: You can swap in kale, Swiss chard, or even escarole. Just adjust cooking time depending on the green.
Sausage: Try spicy chorizo for a smoky kick, or use a plant-based sausage for a vegetarian option (and use veggie broth too).

Broth: Chicken broth adds the most flavor, but vegetable broth is perfect for a vegetarian version.
Tomatoes: Diced tomatoes with basil are great, but crushed or fire-roasted tomatoes can deepen the flavor.

Mix and match—this soup welcomes creativity.

Ingredients for This Sausage, Bean, and Spinach Soup

Italian Sausage: The heart of the soup, providing rich, meaty flavor and a little spice depending on your choice.
Onion: Adds savory depth and natural sweetness once sautéed.
Garlic: Essential for building that warm, aromatic base.

Carrots: Bring a natural sweetness and comforting texture.
Celery: Adds balance and a subtle, herbal crunch.
Canned Diced Tomatoes: Offer acidity and richness, giving the broth body and tang.

White Beans (Cannellini or Great Northern): Provide creaminess and protein, making the soup hearty and satisfying.
Fresh Spinach: Stirred in at the end for a hit of freshness and vibrant green color.
Chicken Broth: The flavorful liquid base that ties everything together.

Olive Oil: Used to sauté the vegetables and sausage—adds richness.
Italian Seasoning: A reliable blend of herbs that infuses the soup with classic comfort.
Salt & Black Pepper: Enhances every other flavor and brings balance to the dish.

Red Pepper Flakes (optional): For a touch of heat if you like it spicy.

Step 1: Brown the Sausage

In a large Dutch oven or soup pot, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving some of the fat behind for flavor.

Step 2: Sauté the Aromatics

To the same pot, add a little more olive oil if needed. Toss in the chopped onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another 1–2 minutes until fragrant.

Step 3: Deglaze and Simmer

Pour in the canned diced tomatoes (with their juices), and use your spoon to scrape up any browned bits stuck to the bottom—this adds so much flavor! Add the sausage back to the pot, followed by the white beans, chicken broth, and Italian seasoning. Season with salt, pepper, and red pepper flakes if using.

Step 4: Simmer the Soup

Bring everything to a boil, then reduce the heat to a gentle simmer. Cover partially with a lid and let it cook for about 20–25 minutes. This gives all the flavors time to meld and the vegetables to fully tenderize.

Step 5: Add the Spinach

Stir in the fresh spinach during the last 2–3 minutes of cooking, just until wilted. Taste and adjust seasoning if needed.

Step 6: Serve

Ladle the soup into bowls while it’s piping hot. Garnish with a bit of freshly grated Parmesan or chopped parsley if you like, and serve with crusty bread on the side.

How Long to Cook Sausage, Bean, and Spinach Soup

From start to finish, this soup takes about 40 to 45 minutes. Here’s a quick breakdown:

Prep Time: 10–15 minutes (chopping veggies, opening cans, etc.)

Cook Time: 25–30 minutes
- Browning the sausage: ~8 minutes
- Sautéing veggies and garlic: ~8 minutes
- Simmering everything together: 20–25 minutes
- Wilting spinach: last 2–3 minutes

It’s fast enough for a weeknight dinner, but it tastes like you let it simmer all afternoon.

Tips for Perfect Sausage, Bean, and Spinach Soup

Use Quality Sausage: This is the flavor base of your soup, so don’t skimp. Go for a good-quality Italian sausage—mild or spicy depending on your taste.
Don’t Drain the Tomatoes: The liquid in the can adds acidity and richness to the broth.
Deglaze the Pot: Scraping up the browned bits after sautéing adds incredible flavor. Don’t skip this step!

Season Gradually: Salt can vary based on your broth and sausage. Taste as you go and adjust at the end.
Add Spinach Last: Only stir in spinach at the very end to preserve its color and texture.
Let It Rest: Like most soups, this one tastes even better after it’s had time to sit. Make it ahead and enjoy the leftovers!

Watch Out for These Mistakes While Cooking

Overcooking the Sausage: It should be browned but not dry. Pull it out once fully cooked to avoid rubbery texture.
Adding Spinach Too Early: It wilts fast and can become mushy or slimy if it simmers too long.
Skipping the Deglaze Step: Leaving behind the flavor-packed bits on the bottom of the pot means missing out on major depth.

Using Too Much Salt Up Front: Sausage and broth can already be salty—taste before adding more.
Not Rinsing the Beans (if canned): Rinsing removes excess sodium and helps keep the broth from turning cloudy.
Boiling Too Vigorously: A gentle simmer lets flavors develop without breaking down the beans and veggies too much.

What to Serve With Sausage, Bean, and Spinach Soup?

Crusty Bread or Baguette

Perfect for dunking and soaking up all that flavorful broth.

Garlic Bread

Adds a buttery, crispy contrast to the hearty soup.

Simple Green Salad

A light salad with a lemon vinaigrette balances the richness of the sausage.

Parmesan Crisps or Shaved Cheese

Top your soup with a salty crunch or a little fancy flair.

Grilled Cheese Sandwich

Soup and grilled cheese are a forever combo, especially with melty mozzarella or provolone.

Roasted Potatoes or Root Veggies

If you’re feeding a crowd or want a heavier meal, some roasted sides pair beautifully.

A Light Red Wine or Sparkling Water

Something like a Pinot Noir or just a fizzy drink complements the bold, herby flavors.

Lemon Wedges

A squeeze of fresh lemon brightens the entire bowl. Try it once, and you’ll do it every time.

Storage Instructions

This soup stores like a dream, making it perfect for meal prep or leftovers. Here’s how to keep it fresh:

Refrigerator: Let the soup cool completely before transferring to an airtight container. Store in the fridge for up to 4 days.
Freezer: This soup freezes very well. Portion into freezer-safe containers or zip-top bags and freeze for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen on the stove.
Reheating: Warm on the stovetop over medium heat, stirring occasionally. If it thickens too much, just add a splash of broth or water to loosen it up.

Pro tip: Add a handful of fresh spinach when reheating if you want that bright green pop all over again.

Estimated Nutrition (per serving, assuming 6 servings)

Calories: ~360 kcal
Protein: 22g

Fat: 20g
Saturated Fat: 6g
Carbohydrates: 22g

Fiber: 6g
Sugar: 5g
Sodium: 840mg

Cholesterol: 45mg

These numbers can vary depending on your sausage and broth, but overall, it’s a well-balanced and filling meal with solid protein and fiber content.

Frequently Asked Questions

What kind of beans are best for this soup?

Cannellini beans are ideal—they’re creamy and hold their shape well. Great Northern or navy beans work too, and if you like a bit of variety, mix two kinds!

Can I make this soup vegetarian?

Yes! Just use a plant-based sausage and swap the chicken broth for vegetable broth. The rest of the ingredients are already vegetarian-friendly.

How spicy is the soup?

That depends on the sausage and whether you add red pepper flakes. Use mild sausage and skip the flakes for a kid-friendly version, or crank up the heat if you like it bold.

Can I use frozen spinach instead of fresh?

Absolutely. Use about half the amount of frozen spinach (5–6 oz), thaw it first, and squeeze out the excess water before adding it in the last few minutes of cooking.

Will this soup thicken as it sits?

Yes, it tends to thicken a bit in the fridge as the beans absorb more liquid. Just add a splash of broth or water when reheating to bring it back to soup consistency.

Is this soup gluten-free?

Yes, as long as your sausage and broth are gluten-free (always double-check the labels), the soup is naturally gluten-free.

Can I make this in a slow cooker?

You can! Brown the sausage and sauté the veggies first, then add everything (except the spinach) to the slow cooker. Cook on low for 6–7 hours or high for 3–4. Stir in spinach at the end.

How do I boost the flavor even more?

Try a splash of balsamic vinegar, a pinch of smoked paprika, or a Parmesan rind simmered in with the broth. Each one adds a layer of richness.

Conclusion

Sausage, Bean, and Spinach Soup is one of those rare recipes that hits every note—it’s hearty, healthy-ish, deeply comforting, and easy enough to whip up on a busy weeknight. I love how customizable it is, and no matter what changes I make, it always delivers a warm, satisfying bowl of goodness. Whether you’re cooking for your family, stocking the fridge, or just feeding your soul, this soup belongs in your rotation.