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How To Make Easy Italian Sausage Soup

Published: February 17, 2019 • 
Last Modified: February 26, 2024
Published: February 26, 2024

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So Delicious With White Beans Spinach And Parmesan

A sale on Italian Sausage started it all. Not long ago, I was flipping through my phone for recipe ideas. I probably do that about seventeen times a day. I ran into an Italian sausage soup with white beans and spinach and thought it sounded amazing.

Beans are a nutritional workhorse and cheap to boot. My two favorite things about making soup are: 1.) Only one pot to wash, and 2.) Cook once, eat twice because soup's always better the next day!

A couple of weeks later, I was zipping through a neighborhood grocery store for a few items and spotted a great deal on Italian Sausage. A light bulb went off in my head! No wonder. My head is always dancing with thoughts of food, pictures of food, descriptions of food, and recipe ideas.

Wait! How about a marriage of Italian Sausage, beans, spinach, and Parmesan? Bellissimo! I couldn't wait to scurry home and give Italian Sausage Soup a try.

Easy Italian Sausage Soup Tastes Like It Simmered All Day

If you want that, you've come to the right place! Let's run to the store. Grab a package of bulk Italian Sausage and head to the canned goods aisle for a can of petite diced tomatoes and some white beans! I prefer navy beans because they're smaller, but Great Northern Beans or other white beans will work, too.

Make a quick visit to the produce section and grab a bag of fresh spinach. If you don't have a sweet onion or garlic at home, you'll need those too!

Next, stop in the soup aisle! Pick up some Better Than Bouillon chicken base and a package of Knorr Vegetarian Vegetable Bouillon cubes. Please make these items a staple in your pantry! They're fabulous products, and both add incredible flavor to your homemade soups!

Since I first wrote this post, COVID happened, and I have not been able to find the Knorr Vegetable Bouillon cubes in the store, but they are available online. They may be available where you live.

I use their product so much and in so many recipes that I've started buying Knorr's Vegetable flavor base in the restaurant pack that makes eleven gallons of broth. It has a long shelf life, and we eat lots of soup, so it's been a great solution for me!

knorr vegetable flavor base restaurant pack

A topping of grated Parmesan is totally up to you, but skipping it on this soup is like a kiss without a hug. And I'm talking fresh grated Parmesan here and not the yucky powdered kind like at the pizza place. You know you want it. Last stop, the cheese section!

Plop that Sausage in a tall stockpot. Brown it a bit and break it up. When it loses its pinkness, drain any excess fat and add the onion and garlic. Let that all saute a bit until the onions get soft and fragrant.

Italian Sausage Soup With White Beans And Spinach

Once the onion and garlic get soft and fragrant and the Sausage gets a little tinge of brown, drain any excess fat. Next, drain and rinse the beans, add them to the pot, and dump in the can of un-drained petite diced tomatoes for more color and Mediterranean flavor.

Finally, add the water along with the chicken base, pepper, and vegetable bouillon cubes. Simmer for a few minutes and stir to ensure the base and the bouillon dissolve completely.

Add The Spinach And It's Five Minutes Until Soup

Remove any large stems, and chop the spinach coarsely. Add it to the soup for the last five minutes, just long enough for it to wilt and get tender. It adds so much bright color!

That's it! Less than 30 minutes after dropping your grocery bags on the counter, ladle yourself a steaming bowl of Italian sausage soup, top it with a handful of grated Parmesan, and sit down to enjoy it.

Garlic toast is a perfect accompaniment to this yummy Italian sausage soup! While you've got the oven on, why not stir up a batch of easy cake mix lemon bars for dessert?! You don't even need to get out your mixer!!

Yield: 8 servings

Italian Sausage Soup With White Beans And Spinach

Italian sausage soup with white beans and spinach

This hearty, flavorful soup tastes like it simmered all day but it's ready in 30 minutes so it's perfect for a weeknight meal! Brimming with tasty sausage, creamy white beans, spinach, and tomatoes for a taste of Tuscany!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 pound bulk Italian sausage
  • 1/2 medium sweet onion, chopped
  • 2 or 3 cloves of garlic, pressed
  • One 14.5-ounce can petite diced tomatoes, do not drain
  • Three  15-ounce cans navy beans or Great Northern beans, drained and rinsed
  • 2 to 3 cups fresh spinach, chopped
  • 3 or 4 large cubes Knorr Vegetarian vegetable bouillon
  • 2 Tbsp Better Than Bouillon Roasted Chicken base
  • 12 cups water
  • 1 tsp fresh cracked black pepper or more to taste
  • 5 ounce carton shredded fresh Parmesan for topping (optional but I hope you do!)


  1. Brown and break up sausage in a stock pot.
  2. Add onion and garlic and cook until the onion is soft and translucent.
  3. Add water, bouillon cubes, pepper, chicken base, tomatoes, and drained beans.
  4. Simmer for 10 or 15 minutes.
  5. Add spinach and simmer for about 5 minutes more or until spinach is wilted and tender.
  6. Ladle into bowls and top with 1-2 Tablespoons of shredded Parmesan.
  7. Serve with garlic toast.


Both the Knorr product and Better Than Bouillon are available as low-sodium options.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 395Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 923mgCarbohydrates: 40gFiber: 15gSugar: 3gProtein: 24g

If you liked this recipe, you are my people! So please share this post on your social media accounts like Facebook, Instagram, Twitter, and Pinterest if you enjoyed this recipe today. It would really tickle me, and I'd be ever so grateful; thank you! 

Love, GB (Betty Streff)

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12 comments on “How To Make Easy Italian Sausage Soup”

  1. Just made this but left out the spinach. Even my husband liked it and he is a picky eater. Will definitely be making this again.

    1. Yes, it should freeze just fine. It does keep a few days in the refrigerator and tastes even better the second or third day! So tickled you enjoyed it! My friend Cindy adds tortellini and LOVES it that way!

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