Italian Sausage, White Bean & Potato Soup

There is something deeply comforting about a pot of soup simmering on the stove. This Italian Sausage, White Bean, and Potato Soup is one we come back to again and again.

It is hearty without being heavy, brothy yet satisfying, and finished with just enough cream and lemon to keep every spoonful rich and bright.

Have I ever mentioned that my daughters and their families live in houses on either side of us?

No, it is not a compound. We just happen to share a row of houses in the same neighborhood. This was a happy accident that I’ll tell the whole story about one of these days.

Of course I love cooking for them and they love getting a group text that says, “I am making soup, BYOB!” Which in this case means “bring your own bowl.”

My two sons-in-law are both tall, lean fellas who somehow manage to eat more than seems humanly possible, yet never gain a pound.

They both tell me that this is their favorite of all the soups that I make.

That is really saying something as I LOVE soup. It’s my favorite thing to cook!

Italian sausage, white bean, and potato soup. The photo is of a bowl of soup from above. It looks rich and delicious. You see some torn bread on the right side. A blue tea towel on the left and some lemon in the upper right corner.

Italian Sausage, White Bean & Potato Soup Recipe

This particular soup has warmth and depth of flavor. I think y’all will like it as much as we do!

Serve it with plenty of freshly grated Parmesan and good crusty bread for dipping.

Yield:

It makes a big pot – enough to feed all six of us (plus two little grandchildren) with leftovers for the next day.

And you will want leftovers. This soup is one of those that just gets better and better.

Equipment:

All you need is a large pot or dutch oven.

Ingredients:

  • 1 pound mild Italian sausage
  • 1 small onion, chopped
  • 1 large carrot or 2 small carrots, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 7 cups chicken broth (slightly more or less depending on how brothy you want the soup)
  • 3 to 4 potatoes, about 1.5 pounds, peeled and cut into ½-inch cubes
  • 3 cans white beans, 15 ounces each, rinsed and drained (I usually use Cannellini beans)
  • 2 cups chopped fresh spinach
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice, plus more to taste (I usually serve some sliced lemon alongside the soup for those who like extra)
  • Salt and freshly cracked black pepper, to taste
  • Freshly grated Parmesan cheese, for serving
  • Crusty French bread, for serving

Instructions

  1. In a large Dutch oven over medium heat, cook the sausage until browned, breaking it into small pieces as it cooks. Leave the rendered fat in the pot.
  2. Add the onion and carrot to the pot and cook for 4 to 5 minutes until softened and lightly golden. If the pot seems dry, drizzle in a small amount of olive oil.
  3. Stir in the garlic, dried thyme, and Italian seasoning and cook for about 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook off the raw flour taste.
  5. Add the chicken broth and potatoes.
  6. Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.
  7. Add the sausage back to the pot.
  8. Stir in the white beans and spinach. Continue simmering for another 10 minutes, or until the potatoes are tender.
  9. Turn off the heat and stir in the heavy cream. Add 1 tablespoon of lemon juice, taste, and add more if needed.
  10. Season with salt and freshly cracked black pepper if needed. The sausage and broth already contain salt, so adjust carefully.

Serve hot with plenty of freshly grated Parmesan and crusty bread on the side.

Italian sausage, white bean, and potato soup. The photo is of a bowl of soup from above. It looks rich and delicious. You see some torn bread on the right side. A blue tea towel on the left and some lemon in the upper right corner.

Recipe Notes

We like this soup slightly brothy with whole beans. If you prefer a thicker or more stew-like consistency you can add less broth and mash one cup of the beans before stirring them into the pot.

Add the lemon a little at a time and taste. It should brighten the soup without making it taste lemony.

This keeps well in the refrigerator for a few days. However, it does not freeze well because the potatoes tend to be a little mushy after being frozen.

A sprinkle of red pepper flakes added when you add the thyme is a nice touch if you like a little heat.

Serving Suggestions

Serve with a crisp green salad and warm bread for a simple dinner.

We like to have some Parmesan and a microplane handy on the table so everyone can add their own cheese.

I also set aside a few slices of lemon for those who like their soup a bit brighter.

This is the kind of soup that only gets better with time and makes the house smell incredible while it simmers. It is simple, satisfying, and one you will find yourself making again and again.

Italian sausage, white bean, and potato soup. The photo is of a bowl of soup from above. It looks rich and delicious. You see some torn bread on the right side. A blue tea towel on the left and some lemon in the upper right corner.

I hope that you enjoy this delicious and warming Italian sausage, white beans and potato soup.