Hearty Sausage and White Bean Soup

There’s just something about soup season that makes me ridiculously happy. Give me a chilly day, a big pot simmering on the stove, and some crusty bread for dipping, and I’m set.

This Sausage & White Bean Soup is exactly the kind of recipe I love—hearty, cozy, packed with flavor, and easy enough that you don’t have to spend your entire day in the kitchen. Between the savory sausage, creamy white beans, tender veggies, and rich broth, it’s basically comfort in a bowl.

And, because I apparently can’t just make soup anymore without turning it into an entire personality trait, this one definitely earned a spot in the Blueprint Crafts soup rotation.

🌿 What You'll Need

• 2.5 lbs spicy crumbled Italian sausage

• 2 small onions chopped

• 8 cloves garlic minced

• 2 teaspoon Italian seasoning

• 2 teaspoons ground thyme

• 1 teaspoon red pepper flakes to taste

• 4 medium carrots sliced (or one bag shredded carrots)

• 30 oz cannellini beans canned, rinsed and drained

• 8 cups chicken stock

• 5 oz fresh spinach

• 1 cup heavy cream

• salt and pepper to taste

👩‍🍳 How to Make It

• Add the Italian sausage, onion, carrots, garlic, Italian seasoning, fresh thyme, and red pepper flakes to a large pot or Dutch oven. Cook over medium heat for about 5 minutes, breaking up the sausage as it cooks. You want the sausage cooked through and the onions soft and starting to brown.

• Add the white beans.

• Pour in 8 cups of chicken stock and give everything a good stir.

• Cover and bring the soup to a boil. Once it’s boiling, turn the heat down to a good simmer and cook for about 15–20 minutes, or until the vegetables are nice and tender.

• Add the spinach. Cover the pot, turn the heat to low, and let everything hang out for a few minutes until the spinach wilts. Give it a stir every now and then.

• Once the spinach has wilted, and stir in the heavy cream.

• Take a look at the consistency and make it how you like it. Too thick? Add a splash of chicken stock or water. Want it extra creamy? Add a little more cream. This is soup, not science.

• Give it a taste and season with salt, pepper, and a few more red pepper flakes if you like a little kick.

✨ Grab a bowl, and dig in!

This is one of those soups that somehow tastes even better after it’s had a little time to sit—which means leftovers are absolutely something to look forward to. Pair it with some warm crusty bread, pour yourself a glass of wine, and call dinner DONE.

If you make it, let me know what you think! And as always, feel free to make it your own. Add a little more spice, throw in some extra veggies, or completely ignore the measurements and cook with your heart. That’s usually what I’m doing anyway.

Stay cozy, eat the soup, and don’t forget the bread.

xoxo,Jordan