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Italian Sausage White Bean Soup

This dairy free Italian white bean soup is gluten-free, and made with lots of vegetables, sausage, bacon, cannellini white beans, and a flavorful blend of spices. It’s made on the stovetop in one pot in 30 minutes, and includes slow cooker instructions to set it and forget it. It’s perfect for an easy weeknight dinner or simple meal prep!

  • Author: Bailey
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6
  • Category: Pork
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Gluten Free


  • 1pound Italian ground sausage (mild or spicy)
  • 4 slices chopped bacon
  • 3 tablespoons minced garlic
  • 1 yellow onion, diced
  • 3 cups diced carrots (about 3 carrots)
  • 1 cup diced celery (about 2 stalks)
  • 3 (14 ounce) cans cannellini beans
  • 4 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon dried rosemary
  • 2 cups baby spinach
  • 1 cup full fat coconut milk
  • Pepper to taste


  1. Add the ground sausage and chopped bacon to a large stock pot over medium-high heat and brown the sausage for about 10 minutes, until the bacon is cooked, and sausage is crumbled and browned
  2. Add the minced garlic, onions, carrots, and diced celery into the pot and sauté for about 5 minutes, until the onion is translucent, and the bacon and sausage are getting somewhat crispy
  3. Add the beans, broth and spices into the stock pot. Bring it to a boil and then reduce the heat slightly to bring down to a simmer. Cover and let the soup simmer for 15 to 20 minutes until the carrots have softened
  4. Use a potato masher or large fork to give the soup 3 to 4 mashes. You want to mash some of the beans, while leaving some whole, which will thicken the soup and give it a creamy texture
  5. Remove from the heat and stir in the coconut milk and spinach. Taste and add salt as needed. Serve with fresh cracked pepper over top


  • See post for slow cooker instructions