Italian Black Bean, Sausage and Spinach Soup

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Italian Black Bean, Sausage and Spinach Soup Recipe by Barefeet In The Kitchen

There is just something about tomatoes and Italian spices simmering that never fails to make me smile. Luckily for me, everyone in my family shares this love of Italian flavors.

One of my favorite meats to include in a soup is sausage. If you choose a spicy or hot variety, the sausage alone will bring a great deal of flavor to the soup. Along with some tomatoes, beans and baby spinach, this was a really great combination of flavors that every member of the family enjoyed.

My middle son ate three bowls of this soup and told me twice that it was a two thumbs up meal.

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This is a flavorful, quick and simple soup that can be on the table, start to finish in about half an hour. This soup has been a  favorite in my family for a couple years now and it has become one of my favorite meals for busy nights.

The recipe requires just five or so minutes of hands on time. It comes together so easily and turns out perfectly every single time!

Tender potatoes and cannelini beans are simmered in a rich, flavorful broth full of Italian spices. There is just a touch of heat from red pepper flakes; feel free to adjust the amount of heat according to your tastes.

Italian Black Bean, Sausage and Spinach Soup Recipe by Barefeet In The Kitchen

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Italian Black Bean, Sausage and Spinach Soup

5 from 3 votes
Servings: 6 servings


  • 1 pound hot sausage
  • 28 ounce can of petite diced tomatoes
  • 1 1/2 cups cooked black beans or 1 can
  • 1 tablespoon Italian seasoning adjust to taste
  • 6 cups chicken broth or 6 cups water, plus 2 tablespoons Better than Bouillon chicken base- if you've managed to run out of broth in the freezer.
  • 1 teaspoon kosher salt adjust to taste
  • 3 big handfuls spinach roughly chopped or torn if large pieces, about 6 cups
  • Freshly grated Parmesan or pecorino romano for topping
  • Optional: 2 cups cooked small pasta such as rotini elbow, or ditalini *


  • Cook and crumble the sausage in the bottom of a large soup pot or dutch oven. Once the sausage is cooked, add all the remaining ingredients (except for the spinach) and bring to a boil. Reduce heat and simmer for 20 minutes or so. Taste the broth and adjust the seasonings as needed. Add the spinach and stir to combine. Let it simmer just until the spinach is wilted, about 2-3 minutes. Ladle into bowls and add a scoop of cooked pasta to each, if desired. Top with cheese. Enjoy!
  • * I love using leftover pasta for this recipe. I make a little extra pasta with another meal a day or two in advance when I am planning to make this soup.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{Recipe originally published 3/05/2012 ~ recipe updated 12/15/13}

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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.

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  1. Becki's Whole Life says

    I love adding Italian sausage to soups…and sometimes it will add a nice light red color to the broth which I really like, too. This sounds great and the black beans are different but very welcome.

  2. Sue/the view from great island says

    This is one of my new favorites that you've made, too, just from the photo. I agree about sausage in soups, and I always grate tons of Parmesan cheese on soups like this, I like the way it melts into the broth. It's so nice that your family is so interested and supportive of your blog…although on second thought I don't know what they wouldn't be, they get fed pretty darned well!

  3. Joanne says

    Sausage in soup is always delicious and it's recipes like these that make me so glad I've found a good, all-natural vegetarian Italian sausage brand that I love! Sounds like the perfect cold weather meal.

    • Mary says

      For this version, I simply used a basic hot breakfast sausage. It works every time for fantastic flavor. 🙂 I add cheese to my soups most of the time as well. It's delicious that way!

  4. Marjie says

    I've never had sausage in a soup. I enjoy hot soup year round, especially in early spring when it seems like warmer weather ought to be arriving, but has yet to do so.

  5. Geni says

    That happens to me with soups too. We love a soup and then I can't quite remember all that went into since I am a bit of a performance artist in the kitchen. Your soup looks fab Mary!

  6. Helene Dsouza says

    Looks pretty healthy, I bet it tastes great too with some warm toast on a cold windy day. The spices and italian flavoures will warm one up too. thanks for sharing!

    • Mary says

      It depends on how greasy your sausage is, if there is a lot of grease in the pan, then definitely drain it. My sausage typically leaves very little grease in the pan and I don't worry about draining it.