Spicy Italian Sausage and Cannellini Bean Soup

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There’s something about a bubbling pot of soup on the stove that instantly soothes the soul—and this Spicy Italian Sausage and Cannellini Bean Soup does exactly that. I make this soup when I want bold flavor without a lot of fuss. The richness of the sausage, the earthiness of the beans, and that little kick of spice come together in the most comforting way. It’s the kind of soup that makes the whole kitchen smell like a cozy trattoria somewhere in the Italian countryside.

What I love most is how hearty and satisfying it is. It’s not just a bowl of broth—it’s a complete meal. Protein-packed, full of veggies, and deeply flavorful with fresh herbs and garlic. If you love easy dinner ideas that warm you from the inside out, this one might just become your new go-to. Whether you’re feeding the whole family or just want leftovers for the week, this recipe delivers every time.

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Why You’ll Love This Spicy Italian Sausage and Cannellini Bean Soup

This soup has everything I look for in a comforting meal. The spicy Italian sausage brings depth and heat, balanced beautifully by the creamy cannellini beans. The broth is rich, lightly tomatoey, and infused with garlic, herbs, and a touch of cream for velvety texture. It’s gluten-free, low-effort, and incredibly customizable—perfect for busy weeknights or cozy weekends. You’ll love how it comes together in one pot and fills your kitchen with savory, comforting aromas. Plus, it reheats beautifully, making it an ideal make-ahead lunch or dinner.

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What Kind of Sausage Should I Use for Spicy Italian Sausage and Cannellini Bean Soup?

I always go with spicy Italian sausage in this recipe—it’s what gives the soup its signature kick and robust flavor. You can choose either pork or chicken sausage, depending on your preference. Pork tends to be a bit richer, while chicken is leaner but still packs a punch when seasoned well. If you’re not a fan of spice, you can absolutely use mild Italian sausage and just add a pinch of red pepper flakes to control the heat. I like using bulk sausage (not in casing) to save time, but you can easily remove the casing if you’re starting with sausage links.

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Options for Substitutions

This soup is incredibly flexible, which makes it perfect for using up what you already have in your pantry or fridge. Here are some swaps that work great:

• Cannellini beans – These are creamy and mild, but Great Northern or navy beans work well too.
• Spicy Italian sausage – Try turkey sausage, plant-based sausage, or mild sausage with added spices for a different spin.
• Vegetables – Carrots, celery, and onion are classic, but you can toss in kale, spinach, zucchini, or even bell peppers.
• Broth – Chicken broth is my go-to, but veggie broth works just fine if you’re keeping things lighter.
• Cream – A splash of heavy cream adds richness, but you can sub with half-and-half, coconut milk, or leave it out entirely for a brothier version.
• Herbs – Fresh thyme is amazing, but rosemary, oregano, or Italian seasoning can all be used depending on what you have on hand.

This soup lets you play around with ingredients while still delivering comfort in every spoonful.

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Ingredients for Spicy Italian Sausage and Cannellini Bean Soup

Spicy Italian Sausage
The heart of the soup—adds bold, savory, and slightly spicy flavor that infuses the broth.

Cannellini Beans
Creamy and mild, these beans soak up the flavors of the broth and sausage beautifully, making the soup hearty and filling.

Carrots
Add natural sweetness and texture, balancing the spice with earthy flavor.

Onion
Brings aromatic depth to the base of the soup and enhances the overall savoriness.

Garlic
Essential for that classic Italian flavor—warm, rich, and irresistible.

Celery
Adds a subtle crunch and a touch of bitterness to round out the vegetable base.

Chicken Broth
Forms the body of the soup, carrying all the flavors and providing that comforting warmth.

Crushed Tomatoes
Give the soup a hint of acidity and color, making it vibrant and balanced.

Fresh Thyme (or Italian herbs)
Adds aromatic complexity—earthy, woodsy, and comforting.

Olive Oil
Used for sautéing the aromatics and sausage—adds a rich, fruity base flavor.

Heavy Cream (optional)
Adds a touch of luxury and smoothness to the broth.

Salt & Pepper
For seasoning to taste—enhances every single component of the soup.

Red Pepper Flakes (optional)
For an extra layer of heat if you like it spicy!

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Step 1: Brown the Sausage

Start by heating a drizzle of olive oil in a large soup pot over medium heat. Add the spicy Italian sausage, breaking it up with a wooden spoon. Cook until it’s fully browned and slightly crispy on the edges—this builds a deep, savory flavor foundation.

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Step 2: Sauté the Aromatics

Once the sausage is browned, stir in the chopped onions, carrots, and celery. Cook for about 5–7 minutes until the vegetables are softened and fragrant. Then add the minced garlic and cook for another minute—don’t let it burn!

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Step 3: Deglaze and Build the Broth

Pour in a bit of chicken broth to deglaze the bottom of the pot, scraping up all those tasty browned bits. Add the rest of the broth, crushed tomatoes, and drained cannellini beans. Stir everything together.

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Step 4: Add Herbs and Simmer

Toss in the fresh thyme (or your chosen herbs), salt, and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 20–25 minutes. This gives the flavors time to develop and mingle beautifully.

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Step 5: Stir in Cream (Optional)

If you’re adding heavy cream, stir it in during the last 5 minutes of cooking. It mellows out the spice and gives the broth a luscious, velvety texture.

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Step 6: Taste and Adjust

Before serving, give it a taste and adjust seasoning if needed—sometimes a pinch more salt or a dash of red pepper flakes brings it all together.

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Step 7: Garnish and Serve

Ladle the hot soup into bowls and top with a few sprigs of fresh thyme or chopped parsley. Serve with crusty bread and dive in while it’s piping hot!

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How Long to Cook Spicy Italian Sausage and Cannellini Bean Soup

From start to finish, this soup takes about 40 to 45 minutes. Here’s the quick breakdown:

• 10 minutes to brown the sausage and sauté the vegetables
• 5 minutes to deglaze and build the base
• 20–25 minutes to simmer and develop flavor
• 5 minutes to stir in cream and finish it off

You’ll know it’s ready when the carrots are tender, the broth is flavorful, and everything smells like a cozy Italian kitchen.

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Tips for Perfect Spicy Italian Sausage and Cannellini Bean Soup

• Use high-quality sausage – This is your main flavor driver, so pick a good spicy Italian sausage (fresh, not pre-cooked).
• Don’t rush the sauté – Take time to really brown the sausage and soften the veggies. It builds layers of flavor you’ll taste in every spoonful.
• Deglaze with broth, not water – This helps keep the soup rich and flavorful.
• Don’t overcook the beans – Cannellini beans are delicate. Simmer gently to avoid them turning mushy.
• Adjust heat to your liking – If you’re spice-sensitive, go with mild sausage and just a pinch of red pepper flakes.
• Finish with fresh herbs – A sprinkle of fresh thyme or parsley just before serving brightens the whole dish.
• Serve with crusty bread or shaved Parmesan – It’s the perfect match for the creamy, spicy broth.

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Watch Out for These Mistakes While Cooking

• Skipping the browning step
  If you don’t brown the sausage properly, you miss out on all the flavor that comes from those crispy bits. This step is essential—don’t rush it.
• Overloading with cream too early
  Adding cream too soon can cause it to curdle or separate. Always stir it in at the end, after simmering is complete.
• Using underseasoned broth
  If your broth is bland, your soup will be too. Use a good-quality or homemade chicken broth for best results, and always taste and adjust seasoning as you go.
• Not draining canned beans
  Leaving the can liquid in can make the soup too thick and metallic-tasting. Always drain and rinse your beans before adding them in.
• Cooking it at too high a heat
  Simmer, don’t boil. A high heat can cause the beans to break down and the sausage to become tough.
• Forgetting to scrape the pot
  Those golden bits at the bottom after browning sausage? That’s flavor gold—don’t forget to deglaze and scrape it all into the soup.

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What to Serve With Spicy Italian Sausage and Cannellini Bean Soup?

Crusty Bread or Garlic Bread

Perfect for dunking into the rich, spicy broth and soaking up all the flavors.

Simple Arugula Salad

A peppery, lemony arugula salad balances the richness of the soup with freshness.

Parmesan Roasted Vegetables

Roasted carrots, Brussels sprouts, or cauliflower tossed in Parmesan pair beautifully with the hearty soup.

Grilled Cheese Sandwich

Because soup and grilled cheese are a match made in heaven—especially with melty mozzarella or provolone.

Polenta Fries or Wedges

Crispy outside, creamy inside—these make a delicious side with an Italian twist.

Olive Tapenade with Crostini

A salty, briny side that cuts through the richness of the soup nicely.

Stuffed Mushrooms

Try cheesy or sausage-stuffed mushrooms for a cozy, crowd-pleasing pairing.

A Glass of Chianti or Sangiovese

If you enjoy wine with dinner, a medium-bodied red wine complements the spice and tomato base beautifully.

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Storage Instructions

This soup stores like a dream, making it ideal for meal prep or leftovers.

• Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will stay fresh in the fridge for up to 4 days.
• Freezer: This soup freezes beautifully. Portion into freezer-safe containers or zip-top bags (leave a little room for expansion) and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat, stirring occasionally. If it thickens in the fridge, just add a splash of broth or water to loosen it up.

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Estimated Nutrition (per serving, based on 6 servings)

• Calories: 410
• Protein: 21g
• Fat: 26g
• Saturated Fat: 10g
• Carbohydrates: 22g
• Fiber: 6g
• Sugar: 4g
• Cholesterol: 55mg
• Sodium: 980mg

These are estimates and can vary based on specific ingredients used (especially the type of sausage and cream).

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Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes! Brown the sausage and sauté the aromatics first, then transfer everything (except the cream) to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the cream just before serving.

Can I make it dairy-free?

Absolutely. Just skip the cream or use a dairy-free alternative like unsweetened coconut milk or oat-based cream. The soup will still be rich and flavorful.

What if I don’t have cannellini beans?

No problem—Great Northern, navy, or even chickpeas make great substitutes. Just be sure to drain and rinse them first.

Is this soup gluten-free?

Yes, it is naturally gluten-free as long as your sausage and broth don’t contain any hidden gluten. Always double-check labels if you’re cooking for someone with a gluten sensitivity.

Can I add pasta to this soup?

You can! Small shapes like ditalini or elbow macaroni work well. Add them during the last 10 minutes of cooking, but keep in mind it may soak up some of the broth.

Can I use kale or spinach?

Definitely. Add chopped kale about 10 minutes before the soup is done, or stir in spinach just before serving so it wilts perfectly.

How spicy is this soup?

With spicy Italian sausage, it has a gentle kick—not overpowering. If you’re heat-sensitive, opt for mild sausage and control the spice with red pepper flakes to taste.

How can I thicken the soup if I want it heartier?

Mash some of the beans before adding them to the pot or simmer the soup uncovered a bit longer. You can also stir in a tablespoon of tomato paste for extra body.

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Conclusion

This Spicy Italian Sausage and Cannellini Bean Soup is comfort food done right. It’s rich, hearty, and full of bold, satisfying flavors—perfect for chilly evenings, easy dinners, or lazy Sundays. With simple ingredients and customizable options, it’s a recipe you can return to over and over again. Whether you like it brothy or creamy, spicy or mild, this soup is bound to become a cozy favorite in your home.

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