Italian Sausage Stew with White Beans

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.

two bowls of sausage stew with white beans

This post was developed in partnership with Ohio Pork. As always, all opinions are my own. 

two bowls of italian sausage stew with white beans

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. 

two bowls of Italian Sausage Stew with greens and white beans

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. 

Italian sausage stew with white beans and chard in a bowl

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!

Italian sausage stew with white beans and chard in a bowl

Italian Sausage Soup with White Beans

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Italian Sausage Soup packed with veggies and white beans comes together in a single pot in less than 30 minutes and makes for a hearty, comforting meal.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve with Parmesan flakes and crusty bread.

Notes

Substitutions:

  1. Any white bean (Great Northern, Cannelini, or Baby Lima Beans) work well.
  2. Feel free to use kale or spinach in place of the rainbow chard.
  3. Hot Italian sausage can be subbed for the mild to make this a spicy soup.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 492Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 59mgSodium: 1643mgCarbohydrates: 34gFiber: 8gSugar: 6gProtein: 29g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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Need another quick savory fix? Air Fryer Pork Chops to the rescue!

For other great pork recipes, check out my Mediterranean Stuffed Pork Tenderloin, Skillet Pork Chops with Pan Tomato Sauce, or Pulled Pork!

This stew not your style? Try my 30 Minute Homemade Chicken Noodle Soup for a different take on a warm hearty meal.

6 Comments

  1. I was looking for a recipe for something my mom and Aunts used to refer to as Minestra – not Minestrone. It was like this, a sort of stew and I remember it from my 50’s and 60’s childhood. It was made with the same ingredients as your recipe but also included chunks of potato. It was often made with leftover meat so it might have ham leftover from a holiday dinner or pork from a leftover roast or, of course, homemade Italian Sausage (my favorite). I didn’t have any recipe to follow and I’ve made it very, very similar to this recipe. It is actually Italian Peasant food. It can be addicting – it’s that good. Thank you for putting together a recipe and I will make your version but I might add in some potatoes! Thank you for a trip down memory lane!

  2. Made this with French Apple Sausage because I’m a Weight Watcher and I thought the Italian sausage might be too spicy for my hubs. Also used kale from the garden because I didn’t have chard. It was delicious, satisfying and just enough spice to please us both, and a serving is only about 3 points thanks to the lower fat content of the chicken sausage. A great cold weather soup that “really hits the spot!”

  3. This soup was absolutely awesome and a fairly easy dinner. I couldn’t stop eating it!! The only thing I did different was not to drain the beans when I added them. Yum, yum!!

  4. im thinking if u reduce the quantity of broth, it thickens up and becomes more stew like than soup. the recipe is called stew, but u mention its a soup. if u add blanched cherry tomatoes in (skin off) the flavor becomes even yummier!!! check it out!

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