White Bean Soup with Sweet Italian Sausage
Rustic Italian-inspired white bean soup combining creamy cannellini beans, savory sweet Italian sausage, and tender leafy greens in a sage-and-spice infused chicken broth. The pickling spice bundle adds subtle warmth and complexity without overpowering delicate flavors. Perfect for weeknight dinners or casual entertaining, this one-pot soup is hearty enough for a main course and comes together in under an hour. The mashed beans create natural creaminess without cream, while the sausage provides rich, meaty depth.
Ingredients
- 1 tbsp McCormick Mixed Pickling Spicehomemade pickling spice blend1:1spice
mustard seeds, coriander, bay leaf, peppercorns
- 2 cans (15 ounces each) cannellini beans, drained, divided
- ½ pound mild Italian sausage, crumbledhot Italian sausage1:1spice
adds heat
- 1 cup onion, chopped
- 2 carrots, thinly sliced
- 2 cloves garlic, minced
- 3 cans (14.5 ounces each) chicken broth
- 1 tsp McCormick Sage, Rubbed
- ¼ pound greens (kale, collards or turnip greens), stems and center ribs discarded, chopped
Instructions
- 1
Wrap pickling spice in cheesecloth or coffee filter and tie securely with string.
- 2
Mash one can of drained beans until smooth in a bowl.
- 3
Cook and stir sausage, onion, carrots and garlic in a 4-quart pot over medium heat until sausage is cooked through and vegetables soften.
- 4
Add mashed beans, broth, spice bundle, sage and greens to the pot.
- 5
Bring to a boil, then reduce heat to medium-low, cover and simmer 20 minutes until greens are tender.
- 6
Stir in remaining can of beans and simmer 5 minutes longer.
- 7
Remove spice bundle before serving.
Tips
Mashing one can of beans creates natural creaminess and body without added cream or flour.
Prepare the spice bundle in advance so it's ready when you need it, preventing fumbling mid-cooking.
Chop greens ahead of time but add them just before cooking to preserve their vibrant color and nutrients.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop over medium heat, adding water if broth has reduced.
Prepare spice bundle and chop vegetables up to 1 day ahead. Store separately. Soup keeps refrigerated up to 4 days and freezes up to 3 months (freeze before adding greens for best texture).
Ladle into bowls and serve hot. Pair with crusty bread for soaking up broth. Optional garnish: grated Parmesan, red pepper flakes, or fresh parsley.
Common Mistakes
Do not skip tying the spice bundle securely to avoid loose spices in the finished soup.
Do not overcook greens beyond 20 minutes to prevent them from becoming mushy and losing color.
Do not forget to remove the spice bundle before serving.
Substitutions
adds heat
milder flavor, shorter cooking time
mustard seeds, coriander, bay leaf, peppercorns
FAQ
Can I make this ahead and freeze it?
Yes. Freeze up to 3 months in an airtight container. Add the greens after reheating rather than before freezing to preserve their texture. Thaw overnight in the refrigerator before reheating on the stovetop.
What if I don't have a 4-quart pot or Dutch oven?
Any large pot with at least 4-quart capacity works. A 5 or 6-quart pot is fine; the cooking time remains the same. Avoid smaller pots as the ingredients won't fit comfortably.
How long does this soup keep in the refrigerator?
Store in an airtight container refrigerated up to 4 days. Reheat gently over medium heat, stirring occasionally and adding water or broth if the soup has thickened too much.