White Bean Soup With Smoked Sausage
This easy WHITE BEAN SOUP with smoked sausage is an easy dinner recipe that only needs a handful of simple ingredients, is full of flavor, and always has everyone asking for seconds! The perfect hearty comfort dish you’ll want to make all year-round.
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Table of Contents
Why We Love White Bean Soup
This white bean soup is light, but hearty and loaded with creamy white beans, smoked sausage, fresh vegetables, and herbs! This is a wonderful healthy dinner to make a part of your dinner rotation!
I don’t know about you, but I love a little smoky flavor in my food! It’s one of the reasons why I love this soup – a pinch of paprika and smoked sausage provide the perfect touch of savory, smoky flavor that is absolutely mouthwatering!
Healthy, filling, and SO delicious. What more could you ask for in a soup? I’ve been making this soup recipe for years, and every time I do, I know the whole family’s going to be happy. It’s just one of those comfort dishes that you never get sick of! After you make a big batch of this smoky, flavorful soup, you’ll see what I mean.
Ingredients Needed To Make This Bean Soup
- olive oil
- smoked sausage, sliced into medallions
- carrots, sliced or diced
- dried oregano
- ground black pepper
- fresh thyme
- Great Northern Beans
- chicken stock
- fresh spinach
- smoked paprika
- shredded Parmesan or Asiago cheese (optional)
How To Make Easy White Bean Soup
(full printable recipe at the end of this post)
The prep time for this recipe is only 30 minutes, and the cooking time is an additional 30. That gives you the perfect amount of time to slice up and warm some French bread on the side!
Start by preparing your pan. You can use either a 4-quart saucepan or a dutch oven. In whichever pan you use, heat 1 tablespoon of oil over medium-high heat.
Once the oil is warm, add the sausage medallions and cook, turning occasionally until they’re brown and heated through. This step should only take about 10-15 minutes. After they’re done cooking, transfer the sausage medallions to a plate and set them aside.
Next, you are going to cook the carrots, garlic, oregano, black pepper, and thyme sprigs for about 5 minutes in a hot pan with a little oil. Make sure you’re stirring often!
Now, return the sausage to the pan with the seasoned carrots. If there are any juices with the sausage, make sure that’s also added to the pan! You don’t want to miss out on any flavor.
Add the great northern beans and broth to the pot, stirring everything to fully combine. Cook the mixture on medium-low heat. While it’s cooking, use the back of a spoon to crush a few beans. This will help thicken the sauce! Continue cooking for 8-10 minutes.
Lastly, season the soup with just a few pinches of salt and smoked paprika. Once seasoned, cover and simmer for about 30 minutes over low heat.
After the 30 minutes of cooking time has passed, add fresh spinach to the soup and cook just until wilted. It should only take about 2 minutes.
Ladle soup into bowls and serve with shredded Parmesan or Asiago cheese and enjoy!
Cannellini Beans or Great Northern Beans
You can use either Cannellini beans (aka white kidney beans) or Great Northern Beans for this white bean soup recipe. Both beans are white and have a similar taste.
Cannellini Beans are the largest white beans and have a traditional kidney bean shape, with an earthy nutty flavor to them. While Great Northern Beans are a little smaller and firmer. They have a delicate nutty flavor and tend to take on the flavor of whatever they are cooked with, like the smoked sausage in this white bean soup recipe.
How long will this soup stay fresh? In an airtight container in the fridge, this smokey soup will stay fresh for 3-4 days. While it can be easily reheated in the microwave, I prefer using the stovetop to heat it back up! It’s an easy way to make sure the beans and carrots don’t become too mushy, which can sometimes happen in the microwave.
Can this soup be frozen? Yes, it most certainly can be frozen! It’ll stay fresh in the freezer for up to 3 months if placed in an airtight container. When you’re ready to serve it, you can put the frozen soup right back into the pot and reheat on low until it’s thawed out. Then, just increase the heat and stir often until it’s ready.
Substitutions and Variations
- Swap out the smoked sausage for smoked turkey sausage, bacon, or ground Italian sausage.
- Skip the meat and add more veggies to make this white bean soup vegetarian.
- Add more veggies, like celery, shallots, zucchini, tomatoes, mushrooms kale
- For a thicker soup, puree about 1 cup of the beans. Simply pour about 1 cup of beans (with its liquid) into a blender and purée until smooth.
- Add a little heat with a pinch of red pepper flakes
- For a creamier soup add 1/3 cup of heavy cream or half and half
What To Serve With White Bean Soup
- Bread: serve this rustic soup with your favorite bread for sopping up the flavorful broth! Or, serve with homemade croutons or in a bread bowl.
- Salad: an Italian side salad is an easy and delicious option.
- Sandwiches: A warm gooey grilled cheese is a wonderful choice to serve with white bean soup.
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Originally post October 2013. UPDATED February 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.
This easy WHITE BEAN SOUP with smoked sausage is an easy dinner recipe that only needs a handful of simple ingredients, is full of flavor, and always has everyone asking for seconds! The perfect hearty comfort dish you'll want to make all year-round.
- 2 tablespoons olive oil
- 13 ounces smoked sausage, sliced into medallions
- 1 cup carrot, sliced or diced
- 3 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1/2 teaspoon ground black pepper
- 2 sprigs of fresh thyme
- 2 (15.8 ounce) cans [BUSH’S® Great Northern Beans, drained
- 2-3 cups chicken stock
- 2 cups fresh spinach, chopped or 12 ounces frozen, thawed and squeezed to drain
- pinch of Smoked paprika
- 1/2 cup shredded Parmesan or Asiago cheese (optional)
- Heat 1 tablespoon oil in a 4-quart saucepan or dutch-oven over medium-high heat. Add sausage medallions and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer sausage to a plate.
- Heat remaining oil in same pan. Cook carrots, garlic, oregano, black pepper and thyme sprigs about 5 minutes; stir often.
- Return sausage (and any juices) to pan. Add beans and broth and cook on medium-low heat, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes.
- Season with salt and smoked paprika. Cover and simmer 30 minutes over low heat.
- Add spinach and cook just until wilted, about 2 minutes.
- Serve topped with cheese, if desired.
- for a thicker broth, pour one cup of beans (with its liquid) into a blender and purée until smooth. Add with remaining beans in step 3.
- use less broth if you prefer it to be 'more stew-like' and more broth if you prefer it to be more 'soup like'
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 423Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 53mgSodium: 1090mgCarbohydrates: 21gFiber: 4gSugar: 6gProtein: 22g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
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