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Creamy White Bean Sausage Soup with Sun-Dried Tomatoes

Creamy white bean sausage soup combines browned Italian pork sausage, cannellini beans, and sun-dried tomatoes in a rich chicken broth. Mashing some of the beans gives the simmered soup a naturally thick texture, finished with cream, spinach, and Parmesan.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bulk Italian pork sausage
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 6 cup low-sodium chicken broth
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 0.5 cup heavy cream
  • 5 oz baby spinach
  • 0.5 cup Parmesan cheese finely grated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Cook the sausage in a 6-quart Dutch oven over medium-high heat for 8–10 minutes, breaking it into small pieces, until browned and it reaches 160°F. Leave the rendered fat in the pot.
  2. Add the onion and carrots; cook over medium heat for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and Italian seasoning; cook for 30 seconds.
  4. Stir in the sun-dried tomatoes and chicken broth, scraping up any browned bits.
  5. Add the beans.
  6. Mash about 1 cup of the beans against the side of the pot to help thicken the soup.
  7. Bring the soup to a boil.
  8. Reduce the heat and simmer uncovered for 15–20 minutes until the carrots are tender.
  9. Stir in the heavy cream, spinach, Parmesan, salt, and pepper.
  10. Cook gently for 2–3 minutes until the spinach wilts, without letting the soup boil.

Notes

Mash the beans thoroughly against the pot to thicken the broth. Refrigerate leftovers for 3–4 days; freezing is possible, though the cream may separate slightly when reheated. For a dairy-free version, use unsweetened dairy-free cream and omit the Parmesan.