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This comforting white bean soup with sausage is nourishing, quick, and so easy to make. This is a must make soup for chilly evenings at home.

It’s that time of year when a big pot of soup is the answer at the end of every day. This creamy white bean soup is my new favorite and it has the very best flavor. It’s especially appealing thanks to simple ingredients and a quick cooking time.

We’re using four cans of cannellini beans in this hearty soup. Cannellini beans are a kidney-shaped type of white bean. They look similar to great northern beans but their thicker skin makes them a better option for soup recipes. For this soup we leave some of the beans whole and blend some with an immersion blender (or a standard blender). Then add the creamy white beans back to the soup for a delicious texture contrast that makes the soup feel rich and substantial.

Sausage, spinach, onion, celery, and garlic also flavor this white bean soup recipe. They go in the large pot and simmer with the beans. The end result is a cozy meal with plenty of protein and fiber!

A few of my favorite soups are my Healthy 30 Minute Hamburger Soup, 30 Minute Dairy Free Potato Soup, and 30 Minute Lemon Chicken Soup. If you want to make a soup with other types of beans try my Easy Vegan Bean Chili, 30 Minute Chicken Taco Soup, or 30 Minute Vegetable Soup. You can find all my soup recipes here.

Sausage and White Bean Soup Ingredients

  • Olive or avocado oil: The oil helps us sauté the onion and celery until tender. It also gives us some browning on the sausage and really bring out its flavor. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
  • Sausage or kielbasa: You can use pork, chicken, beef, or turkey. I most often use chicken sausage or beef sausage.
  • Onion: White or yellow onion both work well.
  • Celery: Celery is considered an aromatic along with onion and garlic, meaning it adds aroma and flavor to dishes. The taste of the celery itself won’t stand out, but it works with the other aromatics to add extra flavor that is especially appreciated in soups and stews.
  • Minced garlic: You can mince your own garlic or use a jarred variety.
  • Canned cannellini beans: Cannellini beans are also known as white kidney beans. They have a mild nutty flavor with a creamy interior. They hold up well when cooked, making them the perfect bean choice for soup. Opting for cans of beans instead of dry beans means there’s no overnight soak required so we’ll have a creamier soup in a lot less time. White northern beans or white navy beans are good substitutes although they tend to break down faster if cooked for a long time.
  • Chicken stock or broth: Both chicken stock and chicken broth can be used in this chili. Stock is typically made by simmering chicken bones for hours along with carrots, celery, and onion. Broth is made by simmering the whole chicken instead of only the bones. You can sub vegetable broth if that’s what you have on hand.
  • Fresh spinach: Spinach is filled with antioxidants, vitamin K (one cup has almost double the daily requirement), and iron. It’s considered one of the best superfoods! Feel free to use kale if you prefer.
  • Simple seasonings: We are using a few dried spices and herbs to add so much flavor to this white bean soup recipe. These include dried thyme, dried rosemary, dried oregano, salt, and black pepper.

How to Make Sausage and White Bean Soup

Sauté the sliced sausage in a little oil. Then set aside. Sauté the onion, celery, and minced garlic in the same pot.

Rinse and drain the cannellini beans.

Stir in the cannellini beans, chicken stock or broth, and all seasonings. Simmer on medium heat.

Scoop out four cups of the soup mixture and set aside. For a deliciously creamy texture, use an immersion blender to puree the remaining soup in the pot. (Alternatively you can also use a standard blender to puree the soup.) Then add the soup you set aside back to the pot. This will give us a creamy soup texture while steal leaving some of the beans whole.

Stir in the cooked sausage and spinach. Cook until everything is warmed through.

Can you freeze Sausage and White Bean Soup?

This white bean soup freezes, thaws, and reheats beautifully. In fact it’s a good soup for meal prep! Let the soup cool and then store in a freezer safe container. I like freezer bags because then the soup can lay flat to occupy less space in the freezer.

To reheat, just add it to a pot on the stove over low to medium-low heat, stirring frequently. You can also reheat in the microwave after thawing. Feel free to double this recipe so you have plenty to freeze.

How to Store Leftovers

Want to enjoy this comforting soup the next day or later in the week? Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop on low to medium-low heat until warmed through.

How to Serve Sausage and White Bean Soup

Serve this soup as is or top with shaved parmesan cheese, fresh herbs (fresh thyme or fresh basil work well), and crushed red pepper flakes (for a little heat). My Homemade Croutons add a fun crunch as a topping. Or serve crusty bread alongside this soup for dipping. If you’re wanting to add fresh produce to your meal, pair this soup with a side salad and my Homemade Italian Dressing.

5 from 1 vote

Easy Sausage and White Bean Soup

By Christina
This comforting white bean soup with sausage is nourishing, quick, and so easy to make. This is a must make soup for chilly evenings at home.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 10 (1 cup) servings


  • 1 tablespoon olive or avocado oil
  • 12 – 16 ounces pre-cooked sausage or kielbasa , sliced into ½-inch half-circles, can use pork, chicken, beef, or turkey
  • ½ white or yellow onion, diced
  • 2 stalks celery, diced
  • 1 tablespoon garlic, minced
  • 4 (15-ounce) cans cannellini beans
  • 32 ounces chicken stock or broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 3 handfuls fresh spinach leaves
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  • Add the oil to your soup pot over medium-high heat. Once hot, add the sliced sausage. Sauté, stirring frequently for 3 to 4 minutes or until they have some browning. Remove from pan and set aside.
  • Add the onion and celery to the pot. Sauté until the onion becomes tender and fragrant, 3 to 4 minutes. Add the garlic and sauté until golden, about 1 minute.
  • Rinse and drain the cannellini beans.
  • Stir in cannellini beans, chicken stock, thyme, oregano, rosemary, salt, and pepper. (Everything should be in the pot except for the sausage and spinach.) Simmer on medium to medium low heat for 15 to 20 minutes, stirring occasionally.
  • Scoop out 4 cups of the soup mixture and set aside. Use an immersion blender to puree the remaining soup in the pot. Then add the 4 cups back to the pot and stir. Alternatively, you can pour the soup (minus the 4 cups we set aside) into a blender and puree this way. Then add it back to the pot along with the other 4 cups.) This will give you a creamy soup texture while still leaving the beans we set aside whole.
  • Stir the cooked sausage into the soup. Simmer on medium heat for 5 minutes so the sausage is warmed. Then stir in the spinach leaves. They will wilt immediately. Taste and adjust seasonings as desired.


Serving: 1cup, Calories: 338kcal, Carbohydrates: 35g, Protein: 25g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 59mg, Sodium: 1508mg, Potassium: 182mg, Fiber: 9g, Sugar: 3g, Vitamin A: 1171IU, Vitamin C: 5mg, Calcium: 129mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Jamie B says:

    was looking for something that is gluten/dairy free for some dinner guests without compromising on flavor for the other eaters and this was a winner!
    I followed this exactly as written (using half great northern and half cannellini beans) and would maybe do a touch less salt for my personal preference. My husband was skeptical when I was trying out a new recipe for guests, but everything I’ve made from this site has turned out perfectly, so I wasn’t worried.

    1. Christina says:

      Thank you so much, Jamie!