| Food Blog by Arie
There’s something about a pot of soup simmering on the stove that just feels like home. And this Italian Sausage and White Bean Soup is one of those recipes that’s packed with nostalgia, flavor, and heart. It’s my mom’s signature soup — a recipe she made throughout the seasons, regardless of the weather. Whether it was a chilly January night or a breezy spring day, this soup always made an appearance at our table. Check out my favorite brown butter chocolate chip cookies for dessert!
Growing up, I remember my mom pulling together this recipe effortlessly. With a handful of pantry staples and just a few fresh ingredients, she’d transform humble beans and sausage into something truly special. It’s savory, herby, a little spicy, and incredibly satisfying — and the best part? It’s even better the next day. Here is my favorite soup to date.
Let me walk you through why this recipe is a staple in our home, how you can make it your own, and the simple secrets that make it unforgettable.
The combination of browned Italian sausage, garlic, and fresh herbs makes for a deeply savory base that the beans soak up beautifully. Each spoonful is layered with richness and comfort.
This soup is light enough for summer (especially served with a simple green salad) but hearty enough to warm you up in the colder months.
Use canned or dried beans, fresh or frozen greens, and whatever vegetables you have on hand. My mom often threw in kale or even zucchini when we had it.
The flavors deepen overnight, making this an excellent make-ahead or meal prep option.
The magic of this recipe isn’t just in the ingredients — it’s in the how. My mom taught me to always brown the sausage first and let it sit in the pan long enough to develop those beautiful golden bits. Then she’d deglaze with broth or even a splash of wine, lifting all that flavor into the soup.
She also always used both fresh garlic and a touch of garlic powder, swearing it added depth. She wasn’t wrong.
Serves: 6-8
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes
Heat a large soup pot or Dutch oven over medium heat. Add the sausage and break it up with a wooden spoon. Cook until browned and slightly crispy on the edges, about 7–8 minutes. Remove with a slotted spoon and set aside.
In the same pot, add a little oil if needed, then sauté the onion with a pinch of sea salt until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Sprinkle in the Italian seasoning, red pepper flakes, and garlic powder. Stir everything together, letting the spices toast for 30 seconds. Pour in a bit of the chicken broth to deglaze the pot, scraping up the browned bits.
Return the sausage to the pot. Add the white beans and the rest of the chicken broth. Bring to a simmer, cover partially, and cook for 20–25 minutes to let the flavors meld.
If using kale or spinach, stir them in during the last 5 minutes of cooking until wilted. Finish with a squeeze of lemon juice, fresh parsley, and adjust sea salt and pepper as needed.
A warm slice of sourdough or a piece of toasted baguette is perfect for dunking.
A light arugula salad with olive oil and lemon balances the richness of the soup.
Shaving or grating some Parmesan right on top gives it a salty, nutty finish.
I’ve made this recipe for neighbors, friends going through hard times, baby showers, and cozy nights in. Every single time, someone asks for the recipe. It’s the kind of dish that feels like it came from someone who cares — and that’s because it did.
So whether you’re cooking for one or feeding a crowd, bookmark this recipe. It’s my mom’s gift to you — and now, maybe it’ll be your signature soup too.
Italian Sausage and White Bean Soup
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Serves: 6–8
Ingredients:
Instructions: