The 15-Minute Soup I Make Nearly Once a Week

As the weather cools off, I find myself craving soup. Early in the season, I want brothy soups that feel light but satisfying. One of my favorites is a simple four-ingredient soup that uses flavorful spicy Italian sausage as the base. I serve it with slices of toasted, buttered baguette and enjoy it cuddled up in my favorite cozy sweatshirt.

The best part of this recipe is that it doesn’t require many ingredients. The second best part is it takes about 15 minutes to whip up. 

How To Make My Sausage and White Bean Soup

You’ll need some spicy Italian sausage, a couple cans of cannellini beans, broth or stock, and a bag of baby spinach. I start by cooking the sausage in a bit of oil in a large saucepan. I like spicy Italian sausage because it’s flavorful and packed with garlic and spices, which means I don’t need to add any of my own. 

Once that’s fully cooked, I add some of the beans along with some broth. I mash the remaining beans with a bit of the broth, then add that to the pot too. This gives the soup body and a subtle creamy texture, without having to add another ingredient. I let that simmer for a few minutes then stir in a bag of baby spinach.

The soup is good without toppings, but if you have crushed red pepper or grated parmesan cheese, I recommend adding them. I always serve this soup with some kind of toasted, sliced bread for dipping in the flavorful broth. I love sourdough, but a baguette or even a soft roll would be fantastic.

Customize This Recipe

The great thing about the recipe is that it’s easy to upgrade and customize. Here are a few of my favorites:

• Add aromatics: If you’re like me, there’s always a little bit of onion in your refrigerator and a bulb of garlic on your counter. They’re a great way to add even more flavor to this soup. Chop the onion and add to the sausage while it cooks. Mince garlic and add it to the pot when you add the beans.
• Add a parmesan rind: I always save the rind from parmesan to add to soups and stews for a big salty, umami boost. Let it sit in the soup while it simmers then pull it out just before serving.
• Swap your greens: I like spinach because it cooks quickly, but other greens will also work. Chop kale or collard greens and simmer until just tender. 
• Heat things up: You’ll already be using spicy Italian sausage, but for more heat, add a bit of crushed red pepper. I’ve also been known to add a bit of the pickling liquid from jarred jalapeño peppers. 
• Try other sausages and beans: I like this combo, but who says others won’t work? I love the idea of using chorizo and pinto beans or mild Italian sausage and lupini beans. There are plenty of pairings that would work well with this soup.