Easy White Bean Soup Recipe with Sausage

Easy White Bean Soup Recipe with Sausage

You have to try this simple white bean soup recipe with Italian chicken sausage and arugula!  This is comfort food 101!

I love this easy white bean soup recipe with sausage! I love the flavor and creaminess of the beans. When cooked properly beans can be absolutely delicious! This soup recipe is really just a few ingredients but it packs a lot of flavor in those ingredients.

If you are one of those people who have never cooked beans before, that is dried beans then I would encourage you to try it. The reason why is, one it isn't hard to cook them at all (if you don't have time or want to soak the beans you don't have to), two the flavor of the water or broth you get from the beans adds a depth of flavor you can't get from a can and in this case the water or broth is your soup so you might as well do it yourself.

With the weather being cold in most parts of the country right now why not warm up with a comforting bowl of soup! To round out the soup there is italian chicken sausage, some arugula (I used this because we had some growing in the garden, feel free to replace with chard, kale, or spinach) onion, and garlic. That's it! Super easy and delicious! Here is the recipe for white bean soup recipe with sausage, I hope you enjoy it!

White Bean Soup with Chicken Italian Sausage

For the white beans

  • 1 lb white beans (soaked in water for at least 30 minutes if possible)
  • 1 onion (small diced)
  • 3 cloves garlic (minced)
  • 1 sprig rosemary
  • 12 cups water (or chicken stock)
  • 2 tsp salt (plus more)


  • 1 1/2 lb chicken Italian sausage (raw, if in the casing take out of the casing )
  • 12 oz arugula
  • 4 tbsp olive oil

How to make white beans soup

  1. In a large soup pot add 2 tbsp of olive oil, diced onion, and chicken sausage. Cook for 5 minutes and then add the garlic. Cook for another 3 minutes.

    Drain the beans and then place them with all of its ingredients into a soup pot. Add the water or stock, and rosemary. Place on top of the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover.

    Cook for 30 minutes or so then add the 2 tsp salt. Continue to cook for another 25-30 minutes until the beans are tender all the way through. Once the beans are tender all the way through you can add your arugula or other greens. Cook for another 5 minutes or so and then adjust the seasoning with salt and pepper.

    To serve simple dish up the soup in a bowl, drizzle with olive oil and a little more pepper if need be. Serve and enjoy!

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