Italian Sausage & White Bean Soup

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Colder weather always calls for soups – at least in our house. And we like all kinds of soups – creamy, brothy, beans, rice, pasta, veggies. I had some extra Italian sausage from a big Costco pack, so wanted to make a soup that used those up. Italian Sausage & White Bean Soup turned out so hearty and full of flavor, we didn’t even have leftovers.

Italian Sausage & White Bean Soup
Italian Sausage & White Bean Soup

It’s really important to cook the sausage all the way through so that when you cut it up into chunks, they stay together. If they are only partly cooked, they will break apart in the soup and end up more like ground sausage then actual chunks of sausage. You also want to wait a bit to cut them up, just like other meats, this allows it to reabsorb all the delicious juices instead of losing them all over the cutting board.

Italian Sausage & White Bean Soup

I went with green bell peppers as the added veggie. You could also do mushrooms, carrots, green beans, zucchini. I also just served it up with some buttered crusty bread to sop up all that yummy soup. It would also have been great with a light salad like a Caesar maybe.

Italian Sausage & White Bean Soup

Now Let’s Get Cookin’!


Italian Sausage & White Bean Soup

A hearty Italian soup so full of flavor, like a warm hug in a bowl
Course Main Course
Cuisine American, Italian
Keyword Italian Sausage, soup, tomato, white beans
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6


  • Large Stock Pot


  • 2 lb Italian Sausage links
  • 2 tbso Avocado Oil
  • 1 Yellow Onion diced
  • 1 Bell Pepper diced
  • 4 Garlic Cloves minced
  • 2 28oz can Crushed Tomatoes
  • 2 cup Beef Broth
  • 2 tsp Thyme
  • 2 tsp Italian Seasoning
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt
  • ¼ cup Balsamic Vinegar
  • 4 15oz can Great Northern Beans
  • 1 cup Parmesan Cheese shredded, for garnish


  • Prepare all of the ingredients.
  • In a large stock pot over medium high heat, brown sausages evenly. Cook for 10 minutes then remove from pan and set aside.
  • In the same pan, add oil, onions, bell pepper, and garlic. Let cook for 3 minutes. Then add tomatoes, broth, seasonings and vinegar. Reduce heat to medium and cover pot with lid and cook for 25 minutes.
  • Cut sausages into ½-inch coins. Add to pot along with beans (in juices). Stir to combine, replace lid and cook another 10 minutes.
  • Serve in a shallow bowl with generous sprinkle of parmesan cheese on top.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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2 thoughts on “Italian Sausage & White Bean Soup

  1. Astrid – I am a woman in my thirties. I was born prematurely. Because of this, I live with various disabilities, including blindness and autism. I live in a long-term care facility in Raalte, Netherlands. My husband lives in Lobith, a town about a ninety-minute drive away from Raalte. I blog about mental health, autism, disability in general, faith and life in general.
    Astrid says:

    This sounds much tastier than I initially imagined it would when I read about white beans in a soup. Thanks for sharing!

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