Italian Sausage Soup with Spinach

This Italian Sausage Soup with Spinach combines savory sausage, tender vegetables, tomatoes, white beans, and fresh spinach in a flavorful Italian-seasoned broth. It’s warm, hearty, and satisfying without being overly heavy.

Serve it with crusty bread for a comforting weeknight dinner, or prepare a large batch for lunches throughout the week.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Why You’ll Love This Recipe

• Rich Italian-inspired flavor
• Ready in less than one hour
• Made in one pot
• Filled with protein and vegetables
• Easy to customize
• Perfect for meal preparation
• Delicious with bread or salad
• Freezer-friendly before adding the spinach

Ingredients

For the Soup

• 1 pound Italian sausage, mild or spicy
• 1 tablespoon olive oil, if needed
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes, optional
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 5 cups chicken broth
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 4 cups fresh baby spinach
• ½ cup heavy cream, optional
• ½ cup freshly grated Parmesan cheese

Optional Garnishes

• Additional grated Parmesan
• Chopped fresh parsley
• Fresh basil
• Crushed red pepper flakes
• Garlic croutons
• A drizzle of olive oil

How to Make Italian Sausage Soup with Spinach

Step 1: Brown the Sausage

Heat a large soup pot or Dutch oven over medium-high heat.

Remove the Italian sausage from its casing if necessary and place it in the pot. Break the meat into small pieces with a wooden spoon.

Cook for approximately 6–8 minutes, or until browned and completely cooked.

Step 2: Drain Excess Grease

If the sausage releases a large amount of grease, carefully drain most of it from the pot.

Leave approximately one tablespoon behind for flavor. If you’re using very lean sausage, add a tablespoon of olive oil instead.

Step 3: Cook the Vegetables

Add the diced onion, carrots, and celery.

Cook for approximately 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Scrape the bottom of the pot to loosen any flavorful browned pieces.

Step 4: Add the Garlic and Seasonings

Add the minced garlic, Italian seasoning, oregano, and crushed red pepper flakes.

Cook for approximately 30 seconds, stirring constantly, until fragrant.

Avoid cooking the garlic for too long because it can become bitter.

Step 5: Add the Tomatoes and Beans

Pour in the diced tomatoes with their juices.

Add the drained cannellini beans and stir everything together.

You can lightly mash some of the beans against the side of the pot if you prefer a slightly thicker broth.

Step 6: Add the Broth

Pour in the chicken broth.

Season lightly with salt and black pepper. Italian sausage, broth, and Parmesan can all contain salt, so adjust the final seasoning after the soup has simmered.

Step 7: Simmer the Soup

Bring the soup to a gentle boil.

Reduce the heat to medium-low, partially cover the pot, and simmer for approximately 20 minutes.

The carrots and celery should become tender while the flavors blend together.

Step 8: Add the Spinach

Stir in the fresh spinach.

Cook for approximately 2–3 minutes, or until the leaves have wilted.

Add the spinach shortly before serving to preserve its fresh color and texture.

Step 9: Make It Creamy

For a creamy Italian sausage soup, reduce the heat to low and stir in the heavy cream.

Warm the soup gently without allowing it to boil vigorously. High heat can cause dairy to separate.

The cream is optional—the soup is also delicious with a clear tomato broth.

Step 10: Add the Parmesan

Stir in the grated Parmesan cheese until it melts into the broth.

Taste the soup and adjust the salt, pepper, Italian seasoning, or red pepper flakes as needed.

Step 11: Serve

Ladle the soup into bowls while hot.

Finish each serving with additional Parmesan, parsley, fresh basil, or a drizzle of olive oil. Serve with crusty bread for dipping.

The Best Italian Sausage to Use

Mild Italian sausage provides plenty of savory flavor without making the soup spicy.

Hot Italian sausage is a good choice if you enjoy additional heat. You can also combine equal amounts of mild and spicy sausage for a balanced flavor.

Other suitable options include:

• Turkey Italian sausage
• Chicken Italian sausage
• Sweet Italian sausage
• Plant-based Italian sausage
• Ground pork seasoned with Italian herbs

If using plain ground pork, add extra fennel seeds, garlic powder, Italian seasoning, salt, and black pepper.

Can I Use Frozen Spinach?

Yes. Replace the fresh spinach with approximately 1 cup of frozen chopped spinach.

Thaw the spinach and squeeze out as much excess moisture as possible before adding it to the soup.

Frozen spinach has a softer texture and stronger flavor, but it works well when fresh spinach isn’t available.

Can I Replace the Spinach?

You can replace the spinach with:

• Chopped kale
• Swiss chard
• Escarole
• Collard greens
• Mustard greens

Kale and collard greens require more cooking time than spinach. Add them during the final 10–15 minutes of simmering so they have time to become tender.

Can I Add Pasta?

Small pasta shapes make this soup even heartier.

Good options include:

• Ditalini
• Small shells
• Elbow macaroni
• Orzo
• Mini farfalle
• Cheese tortellini

Cook approximately 1 cup of pasta separately, then add it to individual bowls before serving. Keeping the pasta separate prevents it from absorbing too much broth during storage.

If you cook the pasta directly in the soup, add extra broth as needed.

Can I Add Potatoes?

Yes. Add approximately 2 cups of diced Yukon Gold or Russet potatoes with the broth.

Simmer until the potatoes are fork-tender before adding the spinach and cream.

Cut the potatoes into evenly sized pieces so they cook at the same rate.

How to Make the Soup Thicker

For a thicker consistency, try one of these methods:

• Mash some of the cannellini beans
• Add an extra can of beans
• Simmer the soup uncovered for several minutes
• Stir in a cornstarch slurry
• Add cream cheese instead of heavy cream
• Include diced potatoes or cooked pasta

To make a cornstarch slurry, combine one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the simmering soup and cook until slightly thickened.

Creamy Tuscan Sausage Soup

To give the recipe a Tuscan-inspired flavor, add:

• ½ cup heavy cream
• ½ cup chopped sun-dried tomatoes
• An additional ½ cup Parmesan
• Fresh basil
• One extra cup of spinach

The sun-dried tomatoes add concentrated sweetness and complement the creamy broth.

Italian Sausage and Tortellini Soup

Add one package of refrigerated cheese tortellini during the final few minutes of cooking.

Follow the cooking time listed on the package and avoid overcooking the pasta.

You may need to add another cup of chicken broth because tortellini absorbs some of the liquid.

Spicy Italian Sausage Soup

Use hot Italian sausage and increase the crushed red pepper flakes to ½ teaspoon.

You can also add sliced Calabrian chiles or a spoonful of their oil for deeper heat.

Serve with extra Parmesan to balance the spice.

Low-Carb Italian Sausage Soup

Omit the beans and replace them with:

• Chopped zucchini
• Cauliflower florets
• Sliced mushrooms
• Green beans
• Additional spinach

Use unsweetened cream and check the sausage label for added sugar if carbohydrates are a concern.

Italian Sausage Soup with Rice

Add one cup of cooked rice shortly before serving.

White rice, brown rice, or wild rice all work well. Cook the rice separately so it doesn’t become overly soft or absorb all the broth during storage.

What to Serve with Italian Sausage Soup

This hearty soup pairs well with:

• Garlic bread
• Crusty Italian bread
• Parmesan breadsticks
• Caesar salad
• Mixed green salad
• Roasted vegetables
• Grilled cheese sandwiches
• Garlic croutons
• Focaccia
• Antipasto salad

A simple salad and warm bread make this soup a complete meal.

Can I Make It Ahead?

Yes. Prepare the soup through the simmering stage, but wait to add the spinach, cream, and Parmesan.

Cool and refrigerate the soup base in an airtight container. When ready to serve, reheat it gently and add the remaining ingredients.

This keeps the spinach fresh and helps prevent the dairy from separating.

Storage

Allow the soup to cool before transferring it to airtight containers.

Refrigerate for up to 3–4 days.

The soup may thicken during storage because the beans absorb some of the broth. Add a splash of broth or water while reheating if necessary.

How to Reheat Italian Sausage Soup

Reheat the soup in a saucepan over medium-low heat, stirring occasionally, until completely hot.

Avoid boiling creamy soup because the dairy may separate.

Individual portions can be reheated in the microwave in short intervals, stirring between each interval.

Can You Freeze Italian Sausage Soup?

The soup freezes best without the spinach, cream, Parmesan, or pasta.

Cool the sausage, vegetable, bean, and broth mixture completely. Transfer it to freezer-safe containers and freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently. Add fresh spinach, cream, and Parmesan immediately before serving.

If the soup has already been finished with cream, it can still be frozen, but its texture may become slightly grainy after thawing.

Frequently Asked Questions

Do I need to cook the sausage first?

Yes. Browning the sausage develops flavor and ensures that the meat is fully cooked before the broth is added.

Should I drain the cannellini beans?

Yes. Drain and rinse the beans to remove the thick canning liquid and excess sodium.

Can I use another type of bean?

Yes. Great Northern beans, navy beans, chickpeas, or kidney beans can replace the cannellini beans.

Can I make this soup without cream?

Absolutely. Leave out the heavy cream for a lighter tomato-based broth.

How do I prevent the cream from separating?

Lower the heat before adding the cream, and don’t allow the finished soup to boil vigorously.

Can I use cooked sausage?

Yes. Slice or crumble fully cooked sausage and brown it briefly before adding the vegetables.

Can I prepare this in a slow cooker?

Yes. Brown the sausage first, then transfer it to the slow cooker with the vegetables, seasonings, tomatoes, beans, and broth. Cook on low for 6–7 hours or high for 3–4 hours. Add the spinach, cream, and Parmesan during the final 15 minutes.

Can I make it dairy-free?

Yes. Omit the Parmesan and replace the heavy cream with unsweetened dairy-free cooking cream or full-fat coconut milk.

Why is my soup too salty?

The sausage, broth, canned beans, and Parmesan may all contain sodium. Use low-sodium broth and wait until the end before adding more salt.

How can I add more vegetables?

Add zucchini, mushrooms, bell peppers, green beans, or chopped kale. Include firm vegetables early and tender vegetables near the end.

Pro Tips

Brown the sausage thoroughly before adding the vegetables. The caramelized pieces left in the bottom of the pot give the broth extra depth.

Use low-sodium chicken broth and adjust the salt only after adding the Parmesan. For the freshest color and texture, stir in the spinach shortly before serving.

If you plan to store leftovers, cook pasta or rice separately and add it to each bowl. This prevents it from soaking up the broth and becoming overly soft.

Final Thoughts

This Italian Sausage Soup with Spinach is a warm, flavorful one-pot meal filled with savory sausage, tender vegetables, creamy beans, tomatoes, and fresh greens.

Keep the broth light and tomato-based or add cream and Parmesan for a richer finish. With simple ingredients and plenty of easy variations, it’s an excellent choice for weeknight dinners, meal preparation, or a cozy family lunch.