Creamy White Bean, Italian Sausage and Vegetable Soup


This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Creamy White Bean, Italian Sausage and Vegetable Soup recipe by Barefeet In The Kitchen

Tender vegetables, white beans and Italian sausage in a creamy flavorful broth made a warm and filling lunch on a day when I didn’t want to spend a lot of time in the kitchen. Start to finish, this soup took well under an hour, including the time spent prepping vegetables.

This was a great soup to make on Friday and have in the refrigerator over the weekend for another easy meal as well.

Just a tiny amount of red pepper flakes goes a long way in a soup, so add it with caution. My kids preferred their soup without the red pepper. However, I liked mine best with the small kick that it provided.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

I love to dip bread in my soups and this Three Ingredient Beer Bread is perfect with this warm fall soup.

Creamy White Bean, Italian Sausage and Vegetable Soup recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Creamy White Bean, Italian Sausage and Vegetable Soup

Servings: 8 -10 servings


  • 1/2 lb Italian sausage
  • 1 medium yellow onion chopped
  • 8 carrots sliced thin
  • 1 bunch of celery sliced thin
  • 1 large or 2 small leeks rinsed well and sliced very thin
  • 2 cans white or great northern beans or 3 cups cooked white beans
  • 8 cups chicken stock
  • 1 tablespoon Better Than Bouillion Chicken Base adjust to taste, dependent on the stock you use
  • Optional: ¼ - ¾ teaspoon red pepper flakes
  • freshly ground black pepper to taste
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • 2 cups half and half


  • In the bottom of a large soup pot, cook and crumble the sausage over medium heat. Add the onions and saute until tender. Add the carrots, celery, leeks, beans, chicken stock, chicken base, salt, pepper flakes and bay leaf. Bring to a boil and then reduce to simmer, about 20 minutes, until the vegetables are tender.
  • When the vegetables are tender, taste the broth and adjust seasonings as desired. Remove from the heat and stir in the half and half. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Filed under: , , ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

6 Comments Leave a comment or review

    Rate & Comment