Spicy Italian Sausage and Cannellini Bean Soup

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When comfort calls for bold flavors and hearty bites, this Spicy Italian Sausage and Cannellini Bean Soup answers with gusto. Packed with tender white beans, zesty sausage, and fresh vegetables simmered in a savory broth, this soup turns simple ingredients into a soul-warming meal. It’s perfect for chilly evenings or any time you’re craving a rustic, satisfying dish without spending hours in the kitchen.

The beauty of this soup lies in its versatility. You can make it as fiery or mild as you like, add leafy greens like spinach or kale, or bulk it up with pasta or rice. It freezes beautifully and tastes even better the next day, making it a go-to for meal prep or an easy weeknight dinner.

What Kind of Sausage Works Best?

Hot Italian sausage delivers just the right amount of spice and richness, but you can absolutely swap in sweet Italian sausage or even chicken sausage for a lighter option. Just make sure it’s removed from the casing and crumbled into bite-sized pieces for even cooking.

Ingredients for the Spicy Italian Sausage and Cannellini Bean Soup

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casings removed
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 4 cups chicken broth
• 1 (15-ounce) can diced tomatoes
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• Salt and black pepper to taste
• 2 cups fresh spinach or kale (optional)
• Grated Parmesan and fresh parsley, for garnish

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How To Make the Spicy Italian Sausage and Cannellini Bean Soup

Step 1: Brown the Sausage

Heat the olive oil in a large pot over medium heat. Add the spicy Italian sausage, breaking it up with a spoon as it browns. Cook until fully browned and slightly crispy. Remove excess grease if needed.

Step 2: Sauté the Aromatics

To the same pot, add chopped onion, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables begin to soften, about 5-7 minutes.

Step 3: Add Seasonings and Broth

Stir in dried oregano and red pepper flakes. Pour in the chicken broth and diced tomatoes (with juice), scraping the bottom of the pot to release any flavorful bits.

Step 4: Simmer with the Beans

Add the drained cannellini beans. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 20-25 minutes. This helps meld all the flavors.

Step 5: Add Greens (Optional)

If using spinach or kale, stir it in during the last 5 minutes of cooking until wilted. Taste and adjust salt and pepper as needed.

Step 6: Serve and Garnish

Ladle into bowls and top with grated Parmesan and chopped parsley. Serve hot with crusty bread or a side salad.

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How to Serve and Store Spicy Italian Sausage and Cannellini Bean Soup

This soup is a meal in itself but pairs wonderfully with warm, crusty bread or a slice of garlic toast. A sprinkle of freshly grated Parmesan and a dash of cracked black pepper bring the whole bowl to life. For a lighter side, serve it with a simple arugula salad dressed in lemon vinaigrette.

To store, let the soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. When reheating, add a splash of broth or water to loosen it up, especially if it thickens in storage.

Frequently Asked Questions

How spicy is this soup?

It has a noticeable kick thanks to the spicy sausage and red pepper flakes. If you prefer a milder soup, reduce the red pepper flakes or use sweet Italian sausage instead.

Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook them in advance. Use about 1.5 cups of dried cannellini beans to replace the canned ones.

What other vegetables can I add?

Zucchini, bell peppers, or even potatoes can work beautifully. Just add them during the sauté step so they cook through.

Can I make this vegetarian?

Absolutely. Swap the sausage for plant-based sausage or extra beans, and use vegetable broth instead of chicken broth.

Is this soup gluten-free?

Yes, as long as you confirm your sausage and broth are certified gluten-free.

Can I make this in a slow cooker?

Yes. Brown the sausage and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

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Want More Soup Ideas with Bold Flavor?

If you’re loving this Spicy Italian Sausage and Cannellini Bean Soup, you’ll want to check out these other comforting, flavor-packed favorites from the blog:

• Cajun White Chicken Chili for creamy spice that warms from within.
• Cozy Chicken Vegetable Soup when you crave something simple and nourishing.
• Creamy Crab and Shrimp Seafood Bisque if you want elegance in a bowl.
• Thick and Creamy Seafood Chowder for a rich, satisfying spoonful every time.
• Healthy Mediterranean Salmon Dinner if you’re in the mood for a light, wholesome twist.

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📌 Save this recipe to your Pinterest soup board so it’s always a click away: Nina Dishes on Pinterest

And tell me in the comments how your soup turned out! Did you go all-in with the heat or keep it mellow? Try it with kale or go classic?

I’d love to hear your spins and swaps—and don’t forget, your feedback helps others cook with confidence!

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