Cozy up with a bowl of hearty Italian White Bean Soup—a comforting, one-pot meal packed with flavor! 🍲 This White Bean Soup is loaded with savory sausage, crispy bacon, tender vegetables, and creamy cannellini beans, all simmered in a rich, herby broth. It’s dairy-free, gluten-free, and comes together in just 30 minutes on the stovetop—plus, there’s a slow cooker option for busy nights! Whether you’re meal prepping or whipping up a quick weeknight dinner, this recipe is a must-try for fans of Bean Soup Recipes and comforting Italian Soup Recipes.
Why You’ll Love This Italian White Bean Soup
This isn’t just another soup—it’s comfort in a bowl. Here’s why you’ll want to make it on repeat:
- Quick & Easy – Cooks in just 30 minutes on the stovetop.
- Gluten-Free & Dairy-Free – No cream or milk, yet still creamy and rich thanks to coconut milk and mashed beans.
- Loaded with Flavor – Spiced Italian sausage, smoky bacon, and savory herbs bring layers of depth.
- Perfect Dinner Recipe – Ideal for busy weeknights or prepping ahead for the week.
Ingredients for Italian White Bean Soup
This Italian White Bean Soup keeps it simple with pantry staples and fresh produce. Here’s what you’ll need:
Proteins:
- 1 lb Italian sausage (mild or spicy)
- 4 slices of bacon, chopped
Vegetables:
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups baby spinach
Pantry & Seasoning:
- 3 cans cannellini beans (rinsed and drained)
- 4 cups chicken broth
- 1 tsp Italian seasoning
- ½ tsp dried rosemary
- Salt and black pepper, to taste
- 1 cup full-fat canned coconut milk (for creaminess)
How to Make Italian White Bean Soup
1: Brown the Meat
In a large stockpot over medium-high heat, cook the Italian sausage and bacon until browned and cooked through—about 10 minutes. Use a wooden spoon to break the sausage into crumbles as it cooks.
2: Sauté the Veggies
Add diced onion, carrots, celery, and garlic to the pot. Cook for 5–6 minutes until the vegetables are tender and the onion is translucent.
3: Build the Soup Base
Add in the cannellini beans, chicken broth, Italian seasoning, rosemary, salt, and pepper. Bring everything to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the carrots are fork-tender.
4: Mash for Texture
Use a potato masher or the back of a large spoon to mash a portion of the beans (about 3–4 mashes). This helps naturally thicken the soup without needing dairy.
5: Finish with Coconut Milk & Spinach
Stir in the coconut milk and fresh spinach. Cook for 2–3 more minutes until the spinach wilts and the soup becomes creamy. Remove from heat and let it rest—it’ll thicken slightly as it cools.
Slow Cooker Instructions
Want to make this as a hands-off dinner recipe?
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Brown the sausage and bacon in a skillet, then transfer to a slow cooker.
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Add all ingredients except the coconut milk and spinach. Stir well.
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Cook on high for 3–4 hours or low for 6–8 hours.
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Before serving, lightly mash some of the beans to thicken.
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Stir in the coconut milk and spinach until wilted and creamy.
Serving Suggestions
This Italian White Bean Soup pairs beautifully with:
- Crusty gluten-free bread or garlic toast
- A sprinkle of dairy-free or vegan Parmesan
- Fresh cracked black pepper and chopped parsley for garnish
- A crisp green salad to balance the warmth
Storage & Meal Prep Tips
Refrigerator: Store cooled soup in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop.
Freezer: Let the soup cool completely, then portion it into freezer-safe containers. Leave about an inch of space for expansion. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
A Comforting Dinner Recipe Worth Sharing
This Italian White Bean Soup is proof that you don’t need cream or flour to create something rich, hearty, and delicious. Packed with fiber, protein, and feel-good ingredients, it’s the kind of dinner recipe you’ll come back to again and again—especially when comfort food cravings strike.
More Cozy Soups to Try:
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Italian White Bean Soup
Ingredients
Proteins:
- 1 lb Italian sausage mild or spicy
- 4 slices of bacon chopped
Vegetables:
- 1 yellow onion diced
- 3 carrots peeled and diced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 2 cups baby spinach
Pantry & Seasoning:
- 3 cans cannellini beans rinsed and drained
- 4 cups chicken broth
- 1 tsp Italian seasoning
- ½ tsp dried rosemary
- Salt and black pepper to taste
- 1 cup full-fat canned coconut milk for creaminess
Instructions
- Brown the Meat: In a large stockpot over medium-high heat, cook the Italian sausage and bacon until browned and cooked through—about 10 minutes. Use a wooden spoon to break the sausage into crumbles as it cooks.
- Sauté the Veggies: Add diced onion, carrots, celery, and garlic to the pot. Cook for 5–6 minutes until the vegetables are tender and the onion is translucent.
- Build the Soup Base: Add in the cannellini beans, chicken broth, Italian seasoning, rosemary, salt, and pepper. Bring everything to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the carrots are fork-tender.
- Mash for Texture: Use a potato masher or the back of a large spoon to mash a portion of the beans (about 3–4 mashes). This helps naturally thicken the soup without needing dairy.
- Finish with Coconut Milk & Spinach: Stir in the coconut milk and fresh spinach. Cook for 2–3 more minutes until the spinach wilts and the soup becomes creamy. Remove from heat and let it rest—it’ll thicken slightly as it cools.
Notes
Slow Cooker Instructions
Want to make this as a hands-off dinner recipe?- Brown the sausage and bacon in a skillet, then transfer to a slow cooker.
- Add all ingredients except the coconut milk and spinach. Stir well.
- Cook on high for 3–4 hours or low for 6–8 hours.
- Before serving, lightly mash some of the beans to thicken.
- Stir in the coconut milk and spinach until wilted and creamy.
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