Italian Sausage and White Bean Soup

This flavorful Italian Sausage and White Bean Soup makes a hearty and delicious meal. The flavor of the sausage you use really shines through, so make sure you pick a good one! I like to use hot Italian, but if you prefer mild or sweet Italian, those will work too! I love how satisfying this soup is, it kept me feeling full for hours. With sausage, beans, tomatoes, carrots, celery, onions and spinach, it’s bursting with healthy, flavorful ingredients. Adding a bit of half-and-half makes the broth a bit creamy and it finishes it off perfectly. Plus this soup is just 284 calories or 4 WW Points for a satisfying 1 ½ cup serving! To view your current WW Points for this recipe and track it in the WW app, click here!

How to Serve

This Italian Sausage and White Bean Soup is super filling on its own, so you don’t need to add much to make it a meal! I would suggest serving it with either a light side salad or a piece of crusty bread for dipping.

More Tasty Lightened Up Soup Recipes

Looking for more tasty lightened up soup recipes to warm up in the colder weather months? Check out my Sausage and Tortellini Tomato Soup, Butternut Squash Soup, Lasagna Soup, Creamy Chicken Stew, Black Bean Soup, Creamy Chicken and Gnocchi Soup, Beef Taco Soup, Buffalo Chicken Soup, Slow Cooker Beef and Barley Soup, Zuppa Toscana, Broccoli Cheddar Soup, Creamy Chicken and Wild Rice Soup, Spaghetti and Meatball Soup, and so many more in the Soup category of my recipe index!

Italian Sausage and White Bean Soup

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Yield: 6 (1 & 1/2 cups) servings

This flavorful Italian Sausage and White Bean Soup makes a hearty and delicious meal!

• 1 lb uncooked hot Italian turkey or chicken sausage, casings removed if present
• 1 medium onion, diced
• 2 medium carrots, chopped small
• 2 medium celery stalks, chopped small
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper
• 4 cups reduced sodium chicken broth
• 14.5 oz can petite diced tomatoes
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 3 oz torn fresh spinach leaves
• ½ cup fat free half-and-half creamer, brought to room temperature

• Mist the bottom of a Dutch oven or large soup pot with cooking spray and bring over medium heat. Add the sausage and cook, breaking it up into small pieces with a cooking spoon or spatula until browned and mostly cooked through.

• Add the onion, carrots, and celery and cook for 7-8 minutes until the onions are softened. Add the garlic and cook for another 30-60 seconds.

• Add the salt, Italian seasoning, oregano, basil, black pepper, and crushed red pepper and stir together. Add the broth, can of diced tomatoes, and the drained and rinsed beans. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to med-low to simmer and simmer for 5-8 minutes until the carrots are fully softened.

• Reduce the heat to low. Stir in the spinach until fully incorporated and then stir in the half and half. Cook for another 5-6 minutes, stirring often, until the spinach is wilted.

To view your current WW Points for this recipe and track it in the WW app click here!
WW Points per (1 & ½ cups) serving: 4 (Points calculated using the recipe builder in the WW app)
Nutrition Information per (1 ½ cup) serving:
284 calories, 35 g carbs, 8 g sugars, 4 g fat, 1 g saturated fat, 27 g protein, 10 g fiber, 1319 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
6 per (1 ½ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)

Author: Emily Bites

Course: Soup

Cuisine: American, Italian