Italian Sausage Soup with White Beans

Italian sausage stew with white beans and chard in a bowl

Italian Sausage Soup with White Beans

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.

4.6 from 37 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 6

Calories: 531kcal

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Ingredients

1/2 Tablespoon olive oil
1 yellow onion (chopped)
3 carrots (sliced and quartered)
2 stalks celery (chopped)
18 ounces mild Italian sausage, casings removed (6 links )
2 cloves garlic (minced)
5 cups reduced sodium chicken broth (I use Better than Bouillon)
2 cans white beans (I used cannelini), rinsed and drained (15 oz each)
3 stalks rainbow chard (ribs removed)
Salt and pepper (to taste)

Instructions

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.