Italian Bean Soup

Italian Bean Soup is hearty and comforting, full of sweet Italian sausage, white beans and vegetables in a rich tomato beef broth.

Soup for dinner is one of my go-tos year round, but especially during the winter months. This Italian Bean Soup is warm, satisfying and fills you up. It’s hearty, so you don’t need to serve much more with it – Beer Bread or a simple loaf of Italian bread and a bowl of Olive Garden Salad are my favorite sides.

This easy Italian Bean Soup recipe starts with ground Italian sausage, and you can go either sweet or spicy with it. Sauteeing the vegetables and toasting the spices will add a deeper flavor to the already rich and savory tomato beef broth.

Italian Bean Soup Ingredients

• Italian sausage – Ground sausage is the easiest to work with. You can select a mild or spicy variety. Ground beef would work as well.
• Vegetables – Onions, carrots, celery, garlic, tomato paste and canned crushed tomatoes. A mix of frozen veggies would be a simple shortcut.
• Spices – Italian seasoning, kosher salt and black pepper, bay leaf.
• Beans – I used a can of cannellini beans. Make sure to drain and rinse them really well. Feel free to add more beans as desired, like kidney beans or great northern beans.
• Beef broth – Choose a low sodium variety. A beef bouillon base is great instead of packaged broth, but either works.
• Fresh minced parsley
• Freshly grated Parmesan cheese is optional but also a great finishing touch.

How To Make Italian Bean Soup

• Saute the Italian sausage and onion in a large pot or dutch oven over medium heat until the sausage is cooked through and the onion is tender. Spoon out excess grease if needed. Add the vegetables, spices and tomato paste and cook for a couple of minutes.

• Pour in the crushed tomatoes, drained beans and beef broth and bring to a boil. Once it’s bubbly, cover and turn down the heat. Let the soup simmer for 15-20 minutes. Taste and add salt and pepper to your liking.

• Just before serving, stir in minced parsley. Ladle soup into bowls and garnish with fresh grated Parmesan cheese.

Storage and Reheating

Storage: Cool soup completely, then transfer to an airtight container and store in the fridge for 3-4 days. Make sure to remove the bay leaf and discard before storing.

Freezing: Cool soup completely, then transfer to a freezer safe plastic bag or container. Store in the freezer for up to 6 months. Thaw completely before reheating.

Reheating: A single serving can be reheated in the microwave. For larger portions, reheat in a saucepan on the stove over medium-low heat.

More Delicious Soup Recipes to Try

• Beef and Macaroni Soup
• Turkey Vegetable Soup
• Albondigas Soup
• French Onion Soup
• Matzo Ball Soup
• Bacon and Bean Soup

Recipe

Italian Bean Soup

4.70 from 20 votes

Kristin Maxwell

Italian Bean Soup is hearty and comforting, full of sweet Italian sausage, white beans and vegetables in a rich tomato beef broth.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

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Ingredients

  

1x2x3x

• Olive oil
• 1 pound ground Italian sausage sweet or spicy
• 1 cup diced onion
• ½ cup sliced carrots
• ½ cup sliced celery
• 2 garlic cloves
• 1 teaspoon Italian seasoning
• ½ teaspoon salt plus more to taste
• ½ teaspoon pepper plus more to taste
• 1 bay leaf
• 1 teaspoon tomato paste
• 15 ounce can crushed tomatoes
• 15 ounce cans cannellini beans drained and rinsed
• 32 ounces beef broth
• 2-3 tablespoons fresh minced parsley
• Freshly grated Parmesan cheese optional

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Instructions

 

• Melt a tablespoon of olive oil in a large pot or dutch oven over medium-high heat. Add sausage and onion and cook, stirring often, until sausage is fully cooked. Add carrots, celery, garlic, Italian seasoning and bay leaf, tomato paste and cook for about 2 more minutes.
• Pour in crushed tomatoes, beans and beef broth. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes.
• Discard bay leaf and stir in fresh parsley. Divide into bowls and service, garnished with fresh parsley and Parmesan cheese.

Notes

Storage: Cool soup completely, then transfer to an airtight container and store in the fridge for 3-4 days. Make sure to remove the bay leaf and discard before storing.

Freezing: Cool soup completely, then transfer to a freezer safe plastic bag or container. Store in the freezer for up to 6 months. Thaw completely before reheating.

Reheating: A single serving can be reheated in the microwave. For larger portions, reheat in a saucepan on the stove over medium-low heat.

Keyword italian bean soup

Nutrition

Calories: 366kcalCarbohydrates: 21gProtein: 18gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 57mgSodium: 1579mgPotassium: 604mgFiber: 6gSugar: 5gVitamin A: 2108IUVitamin C: 13mgCalcium: 113mgIron: 4mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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