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An extreme close-up of a rustic, dark bowl filled with hearty Tuscan sausage and white bean soup, showing the rich texture of the broth.

Italian Sausage Cannellini Bean Soup: A Hearty One-Pot Meal

This hearty Italian Sausage Cannellini Bean Soup is the perfect one-pot meal, packed with savory sausage, creamy beans, and aromatic vegetables. A comforting, flavorful, and easy recipe ready in under an hour for a perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1 lb Italian Sausage hot or mild, casings removed
  • 1 large Yellow Onion diced
  • 2 Carrots peeled and diced
  • 2 stalks Celery diced
  • 4 cloves Garlic minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 28 oz Crushed Tomatoes 1 can
  • 4 cups Chicken Broth
  • 30 oz Cannellini Beans 2 (15-oz) cans, rinsed and drained
  • 1 sprig Fresh Rosemary
  • Salt and Black Pepper to taste

Equipment

  • 1 Large Dutch Oven or Pot
  • 1 Wooden Spoon

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Remove with a slotted spoon and set aside.
  2. Add the diced onion, carrots, and celery to the pot. Sauté in the rendered sausage fat until softened, about 5-7 minutes.
  3. Stir in the minced garlic, dried oregano, and dried basil. Cook for one minute until fragrant.
  4. Pour in the chicken broth and crushed tomatoes, scraping up any browned bits from the bottom of the pot.
  5. Return the cooked sausage to the pot. Stir in the rinsed cannellini beans and add the sprig of fresh rosemary.
  6. Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld.
  7. Remove the rosemary sprig. Season with salt and pepper to taste before serving. Garnish with fresh parsley or grated Parmesan if desired.

Notes

For a creamy soup: Stir in 1/2 cup of heavy cream during the last 5 minutes of simmering.
Add greens: Add a few handfuls of fresh spinach or kale at the end and let it wilt into the soup for extra nutrients.
Spice it up: If you're not using hot Italian sausage, add a pinch of red pepper flakes with the garlic for a little heat.