Italian Sausage and White Bean Soup with Savory Broth

About This Soup Recipe

Mild or sweet Italian sausage is an underappreciated but excellent choice for soup. Combined with cannellini beans (also called white kidney beans), it creates a savory, hearty base that pairs beautifully with aromatic fennel and simple vegetables. A short simmer lets the flavors meld into a satisfying fall or winter meal.

Ingredients

Ingredients for this easy soup:

• Fennel seeds — toasted and added whole for a fragrant, slightly sweet-anise note that complements the sausage.
• Mild or sweet Italian sausage — bulk or removed from casings; this is the star.
• Onion — yellow onion adds savory depth.
• Bell pepper — red, orange, or yellow for sweetness and color.
• Celery — adds the final base flavor, similar to soffritto or mirepoix.
• Cannellini beans — canned, drained and rinsed; they hold their shape and add creaminess.
• Chicken stock — use good-quality unsalted stock for the broth.
• Kosher salt and black pepper to taste.
• Balsamic vinegar — a small amount deepens the overall flavor.
• Parmesan cheese — freshly grated for serving.

See the recipe card below for exact quantities.

Substitutions

Common substitutions:

• Sausage: Use hot Italian sausage if you prefer heat.
• Onion: Red onion or shallots work fine.
• Beans: Any firm white bean that keeps its shape can replace cannellini.
• Stock: Vegetable stock works for a lighter or vegetarian approach.

How to Make Brothy Italian Sausage and White Bean Soup

This is a straightforward recipe: cook the sausage, sauté the vegetables, combine with beans and stock, then simmer about 30 minutes so the flavors blend.

Equipment

Needed equipment:

• Large sauté pan or skillet
• Large pot or Dutch oven (7–8 qt recommended)

Step-by-Step Instructions

Toast the fennel seeds

• Dry-toast fennel seeds in a skillet over medium heat, stirring until fragrant and lightly browned. Remove immediately and set aside.

Cook the sausage

• Cook the sausage in the skillet over medium heat until fully browned, about 8–10 minutes. Transfer to a paper towel-lined plate to drain, leaving about 1 teaspoon of the rendered fat in the pan.

Sauté the vegetables

• Sauté the chopped onion, bell pepper, and celery in the reserved fat over medium heat until the onion becomes translucent around the edges.

Cook the soup

• Combine the cooked sausage, toasted fennel seeds, sautéed vegetables, drained cannellini beans, chicken stock, salt, pepper, and balsamic vinegar in a large pot. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Adjust salt if needed. Serve with freshly grated Parmesan, a pinch of red pepper flakes if desired, and crusty bread.

Variations

Ways to vary the recipe:

• Swap the sausage for chicken or ground beef, or omit for a vegetarian version with vegetable stock.
• Add fresh spinach or kale at the end for extra greens.
• Stir in small pasta (shells or orzo) cooked al dente for a heartier soup.

Storage

This pot makes enough to serve 6–8 people. It stores well and the flavor improves after a day. You can refrigerate or freeze portions for later.

How to store leftovers:

• Refrigerate in an airtight container for up to 5 days.

How to reheat:

• Reheat gently on the stove over medium–low heat until warmed through.

Freezing:

• This soup freezes well for up to six months. Thaw in the refrigerator overnight before reheating.

Top Tip

Toast the fennel seeds—dry-toasting spices releases oils and amps up their flavor, making a big difference in the finished soup.

Troubleshooting

If the sausage is very lean or very fatty, keep a little oil or add a tablespoon of olive oil to ensure the vegetables sauté properly.

What to Serve With Italian Sausage and White Bean Soup

Crusty Italian or French bread is ideal. A simple side salad pairs nicely, though the soup is a complete meal on its own.

What Wines To Drink with Italian Sausage Soup

This soup pairs well with medium-bodied Italian reds such as Chianti or Sangiovese, which complement the sausage’s flavors.

A blend of herbs and seasonings, especially fennel and sometimes crushed red pepper, gives Italian pork sausage its characteristic taste.

Italy grows many varieties of white beans. Cannellini beans, often used in soups, are larger and sometimes labeled as white kidney beans in the United States.

Brothy Italian Sausage and White Bean Soup