Italian Sausage and Bean Soup

This simple and satisfying soup is packed with Italian sausage, hearty beans and plenty of fresh veggies to create a healthy meal-in-a-pot.
Italian Sausage and Bean Soup - The Lemon BowlSoup is probably my number one comfort food, aside from my Aunt’s Middle Eastern specialties. Warm, satisfying comfort in a bowl – I love that you can transport yourself to any part of the world by varying the flavors and ingredients. This Italian Sausage and Bean Soup is a nod to my husband’s Sicilian roots.

Lemony Chicken Soup with Greens - The Lemon BowlLove Middle Eastern food? Lemony Chicken Soup with Greens is flavored with cinnamon and plenty of garlic.  Craving Tex-Mex? My award winning Sweet and Smoky Turkey Chili is guaranteed to please. Feel like heading to Asia? Try my 5 Minute Wonton Soup

Italian Sausage and Bean Soup Recipe - The Lemon BowlSince my husband loves any and all Italian food, I decided to make a pasta-free version of Minestrone. The fennel and garlic in the sausage adds tons of flavor to the vegetables and beans without requiring you to add many other spices. Of course, I couldn’t stop myself from adding more fresh garlic and a pinch of chili flakes but you could get away with skipping those added ingredients.

Mixed Beans - The Lemon BowlAre these beans not the most beautiful site you’ve ever seen? I picked up this fun little mixture of dried beans at a local farm and thought this soup would make a great home for them. If you don’t have dried beans or don’t want to bother soaking them overnight, go ahead and pick two cans of your favorite legume. Cannellini, kidney or navy would be great choices but any bean works!

Your spoon is waiting.

4.8 from 4 reviews
Italian Sausage and Bean Soup
Prep time
Cook time
Total time
This simple and satisfying soup is packed with Italian sausage, hearty beans and plenty of veggies. A perfect one-pot meal, leftovers are great for lunch the next day or freezing for later.
Recipe type: Soup
Serves: 8
  • 1 lb Italian turkey sausage
  • 1 large onion - diced
  • 3 carrots - diced
  • 4 celery stalks - diced
  • 4 cloves garlic - grated
  • 1 teaspoon chili flakes
  • 1 bay leaf
  • ½ teaspoon salt
  • 1 lb dried beans - soaked overnight (or two cans any bean)
  • 8 cups chicken broth
  • 32 oz can diced tomatoes
  • chopped parsley - optional garnish
  • parmesan cheese - optional garnish
  1. Heat a large Dutch oven or soup pot over medium-high heat and spray with cooking spray. Remove sausage from casings and add to pan. Cook until browned, 8-9 minutes, using a wooden spoon to break down into bite-sized pieces. Remove from pan and set aside.
  2. In the same pan, add diced onion, carrots and celery. Add a pinch of salt and pepper to get the juices released from the veggies and cook until tender, about 7-8 minutes. Add garlic, chili flakes and bay leaf. Cook for 30 seconds to release flavors then add beans, cooked sausage, broth and diced tomatoes.
  3. Bring pot to a boil then reduce heat to low. Simmer for 30 minutes or until beans are tender.
  4. Serve with chopped parsley and parmesan.
This recipe makes a very large batch which is intentional. I love freezing half of it for another busy night or saving it for lunch throughout the week. Of course, you can always reduce the recipe in half to avoid leftovers.
Nutrition Information
Serving size: 2 cups Calories: 222 Fat: 6.5 g Saturated fat: 1.6 g Unsaturated fat: 4.9 g Trans fat: 0 Carbohydrates: 27.6 g Sugar: 6.3 g Sodium: 677 mg Fiber: 11.2 g Protein: 19.6 g Cholesterol: 41 mg



  1. says

    I have definitely been in soup all-day-every-day mode (and LOVING it!). I love how there is so much going on in this…beans, sausage, veggies…there is a little bit of something for everyone!

  2. Corry Oosterhouse says

    I am making this today with our homegrown, organic dried Lima beans!! We just got back from our walk at the Mall! Just getting in and out of the car in this wind makes us need some hot delicious soup like this!! And it’s snowing again!!! AUGGHHH!! Oh well, that’s what we get for living in Michigan, right???:-))))
    I’m going to give this 5 stars before even trying it because your recipes are always wonderful, Liz!!!:-)

      • Corry Oosterhouse says

        We had the soup last night, Liz!! It definitely deserved all five stars!! We loved it!! And we have lots of leftovers!!:-;). Also, we are going to be thinking Spring over here!! All I have to do is look at my four orchids and other flowers that are in bloom in the house and we’re there!!:-)

  3. says

    I’m glad I’m not the only one that thinks the pasta is completely unnecessary in minestrone. Don’t get me wrong – I’m a big pasta lover. But I’ve never found it to the best part of a soup like this. The best part of a soup like this? The fact that it usually gets tastier after a layover in the fridge and a re-heat. Love this recipe!

  4. Ali Lagesse says

    I made this yesterday but cut the recipe in half since there’s only 2 and used can of Cannellini beans since I didn’t have time to soak dry beans (which I love) and it was delicious! I will definetly make this again and I don’t cook!

  5. Kendra says

    This is the second time I’ve made the soup. It’s so so good. I use fire roasted tomatoes. I love the smokeness it adds. Definitely a favorite!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: