You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.
Ingredients
4 Servings
2
1
1
2
2–3
4
2
1
½
½
¼
4
1
3
½
1
¼
Preparation
Step 1
Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.
Step 2
Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.
Step 3
Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir in almond milk and remaining 2 cans of beans; let simmer 10 minutes.
Step 4
Divide spinach among bowls, then ladle soup over spinach. Top soup with Parmesan.
How would you rate Spicy Sausage and White Bean Soup?
Leave a Review
Reviews (43)
Back to TopThis is a beautiful soup. It took me much longer than anticipated on a Tuesday night, but if you have some wine and are in a chopping mood, please make this. For everyone asking about the almond milk; it is to lend a creamy element and no, you can't sub dairy milk (it will curdle, that's why the recipe is asking for almond milk). I omitted this because it's not something I keep on hand, but it didn't need it. I followed the recipe to the letter otherwise, and the mashed beans made the soup creamy enough. If you have the almond milk please go for it, but don't stress it if not. A+, will make forever.
Jessamin Smith
Raleigh, NC
10/24/2023
Can someone comment on the Almond milk here? Is this necessary and what does it add to the final product?
Gilberto
Nirvana
11/17/2022
This soup was AMAZING! I’m a private chef and sometimes I just want a great recipe to do the work for me and this is IT! I added a spicy vinegar sauce at the end to give it a kick and I LOVED it. I will be making many versions of this in the months to come!
Michael Dane
Los Angeles CA
3/16/2022
I was just looking for something to make last minute for dinner while being able to use up a bag of baby spinach I had in the frig. I didn't have any italian sausage or turkey sausage so I subbed the linguica I had on hand, left out the almond milk and hit it with a splash of malt vinegar at the end and it was amazing. The sub of linguica with a splash of the vinegar gives it more of a Portugese soup flavor. We were shocked, but this soup was so flavorful immediately whereas most soups are better on day two so this one will be going in a regular rotation especially since I could throw it together so fast and it can easily be altered.
Anonymous
Somewhere in CT
5/2/2021
Look. I cook a lot, and this is the first recipe I've ever reviewed. I've made this soup probably 6 times over the past six years for various groups. It is bomb, just follow as written. I've played with the recipe somewhat and the only notable improvement I've found is to use home-made stock. Definitely DO mash the one can of beans for creaminess!! I leave the mushy beans to unwind in the almond milk until it's their turn. Other acceptable subs: I've used high quality dried sage and rosemary (totally fine). I've also made it with hot Beyond Meat sausage for veggie friends - add a bit more oil to compensate but it's still delicious. I like to add the spinach in 5 minutes from the end to wilt more. Also: those of you omitting the almond milk without trying it first is making a mistake (just be SURE it's not sweetened or vanilla!). Just make it. And have delicious bread handy.
Mal
Illinois
2/21/2021
I made this soup using homemade turkey stock that I had in the freezer after Thanksgiving. I used Italian sausage, onions and peppers. I had everything on hand and it didn't take long. I did not use almond milk, but mashing some of the beans thickened the soup. I added lots of baby spinach at the end of cooking. The soup was wonderful and very flavorful. I'll definitely make it again and again.
Sue Sisti
Sellersville,PA
1/22/2021
Just made this a second time, and it was delicious again. Few minor subs, made my own stock and added dried beans. Subbed kale for spinach and veggie sausage. Added extra tomatoes but no pepper, just didn't have one on hand. Made subs last time too and was just as good. Love how adaptable this is. Thank you!
Anonymous
Los Angeles
11/25/2020
A family favorite that I make many times throughout the winter. Highly recommend!!
Anonymous
New England
11/13/2020
I’m about to make this soup but I’m totally baffled by the can of fork-mashed beans. I’m a terrible cook so I’ll follow the recipe exactly as it’s written mashed beans, almond milk and all, but I’d love to know why that one can of beans gets mashed.
Lisa
Chicago
11/13/2020
Loved it so much. Will make again.
Rose22
10/11/2020
Overall, easy to make and tasty. The recipe calls for sausage and parm to at the end - absolutely no need for salt and I'd recommend low sodium stock. Also, what in the world is almond milk doing in this recipe? Did it get lost? Is that a mistake? No need for it at all and I think is flavor profile is way off. I cannot figure that one out but omitted it and still enjoyed soup.
Anonymous
Maryland
6/26/2020
Yummy, easy to make, and freezes well!
Anonymous
Oakland, CA
3/23/2020
Delicious! I used some chicken stock I made a couple days before. I had thrown some Fresno chiles into the stock, so I omitted the red pepper flakes as the stock as already bringing that heat. I also used an extra quarter lb hot Italian sausage and only used two cans of beans. I believe the almond milk's purpose is not to add creaminess but to highlight the nutty, rich flavor of the beans, which otherwise would probably be masked by the herbs (I may be incorrect though). If I were to do make this again I would brown the sausage a bit more to give it some toasty brown bits and would add it with 5 minutes left to reheat in the pot. I pulled the sausage as soon as it was uniformly browned for fear of overcooking it and it becoming tough in the soup later. I would like for the sausage to be more of a textural element rather than just adding more heat. I served it with homemade pumpernickel croutons to add the crispiness I was craving. You could easily pre-chop the vegetables and make this on a weeknight within an hour, but otherwise be warned that it is a time consuming soup (there is a reason there is no approximate prep time listed).
vivjohn
Denver, Colorado
3/6/2020
Just made this and it is delicious! Used collard greens from the garden instead of spinach, and let them simmer at the end, did not use almond milk, used extra garlic and pepper flakes, only used two cans of beans and added some vinegar at the end. Very simple and tasty.
Anonymous
Philadelphia
10/16/2019
Excellent soup! I needed to add an additional can of chicken broth. I only used one can of beans (my kids are not fans of beans). It definitely needs time to simmer together to blend the flavors. I also added a splash of Sherry and Worcestershire. I used arugula, as that was what I had on hand. And I skipped the almond milk-didn’t have any.
Anonymous
10/14/2019