Made with pantry staples and fresh veggies, this Italian Sausage Stew with White Beans is one of my go-tos when I need a hearty, fast, and delicious weeknight meal.
This post was developed in partnership with Ohio Pork. As always, all opinions are my own.
You know who I bet is real tired of the bacon trend? Italian sausage. For years, bacon has been the darling of the pork family, while Italian sausage has taken a back seat, quietly and dependably doing its thing without pomp or praise.
I think it’s time for Italian sausage to get a little more love. In my house, this under-appreciated meat is my secret weapon. It’s quick cooking and adds loads of flavor to dishes like One Pot Kale Sweet Potato and Sausage Soup, Skillet Sausage and Rice, and Cheesy One Pot Tortellini and Sausage.
Because Italian sausage is a seasoned meat, I find I rarely need to add additional spices to the meal I’m making. And, of course, I love that I can control the heat of a recipe by simply swapping hot Italian sausage for mild or vice versa.
One of my family’s absolute favorite Italian sausage recipes is Italian Sausage Tortellini Soup. It’s rich and tomato-y, with lots of veggies and cheesy pasta, but it takes about an hour to prepare, and let’s be real…some nights I just don’t have an hour to make dinner.
I’m still keeping that soup in my regular rotation, but my new go-to for busy weeknights will be this Italian Sausage Stew with White Beans. This tomato-less soup is lighter and faster than our old favorite, but trust me, this still makes for a very hearty and satisfying dinner.
How to Make Italian Sausage Stew
The recipe starts how most great soup recipes start: with a mixture of chopped onions, carrots, and celery. The smell of this trio sautéing in a skillet is one of my favorite things on earth. It is the comfort food of smells.
To the vegetables we add the trusty Italian sausage and some extra garlic. I prefer mild Italian sausage in this recipe, but as mentioned earlier, you could absolutely sub hot Italian sausage if you like more heat.
Next, we add chicken broth and white beans. I like using Cannelini Beans, but Great Northern or Baby Lima Beans also work well. The white beans add a creaminess and depth to the soup while still keeping it both dairy and gluten free.
The last step is stirring in some greens. I used rainbow chard, but kale or spinach would also be wonderful. The greens melt right into the soup and can (usually) be slipped past the critical eye of my toddler.
That’s it! This soup comes together in a single pot in less than 30 minutes, which is just what I need on a busy weeknight.
What to Serve with Italian Sausage Stew
I love to serve this stew with lots of Parmesan flakes and a loaf of crusty bread, but if you need to keep things gluten free, a simple salad like this Arugula Salad with Balsamic Dressing is the perfect accompaniment.
Can Italian Sausage Stew Be Made Ahead of Time?
Absolutely. This soup can be made several days in advance and kept in the fridge or frozen for up to three months. The soup can be reheated in the microwave or on the stove top.
The soup can also be made ahead of time then kept warm in a slow cooker.
To learn more about the farmers behind Ohio Pork and to find more ways to use this versatile source of protein, check out OhioPork.org. I hope this lightened up, 30 Minute Italian Sausage Stew becomes a regular on your dinner rotation!
- 1/2 Tablespoon olive oil
- 1 yellow onion, chopped
- 3 carrots, sliced and quartered
- 2 celery stalks, chopped
- 18 ounces (6 links) mild Italian sausage, casings removed
- 2 garlic cloves, minced
- 5 cups reduced sodium chicken broth (I use Better than Bouillon)
- 2 (15 oz) cans white beans (I used cannelini), rinsed and drained
- 3 stalks rainbow chard, ribs removed
- Salt and pepper, to taste
- Heat the olive oil in a Dutch oven or large, heavy bottomed pot. Add the onion, carrots, and celery and cook until beginning to soften, about 4-5 minutes. Sprinkle with salt and pepper.
- Add the Italian sausage, breaking it up into smaller pieces. Cook, stirring occasionally, until browned. Stir in the garlic cloves and saute until fragrant, about 1 minute. If there's a lot of fat in the pan, drain or use paper towels to sop up all but about 1 Tablespoon of fat.
- Pour in the chicken broth and beans and bring the mixture to a boil. Reduce heat to low, and add the rainbow chard, stirring until wilted, about 3 minutes. Taste and season as needed.
- Serve with Parmesan flakes and crusty bread.
- Any white bean (Great Northern, Cannelini, or Baby Lima Beans) work well.
- Feel free to use kale or spinach in place of the rainbow chard.
- Hot Italian sausage can be subbed for the mild to make this a spicy soup.
Le Creuset Cast-Iron 5-1/2-Quart French (Dutch) Oven
Better Than Bouillon Organic Chicken Base, Reduced Sodium
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 492 Total Fat: 27g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 59mg Sodium: 1643mg Carbohydrates: 34g Fiber: 8g Sugar: 6g Protein: 29g