Italian White Bean Soup
This Italian White Bean Soup is dairy-free, gluten-free, and bursting with flavor. Ready in 40 minutes with simple ingredients your family will love!
You know those chilly evenings when you need something that warms you from the inside out? That’s exactly when I reach for this Italian White Bean Soup. It’s become my go-to when I want comfort without the heaviness of traditional cream-based soups.
Here’s what I love most—it comes together in one pot with ingredients you probably already have. No fancy techniques, no dairy, and naturally gluten-free. Just savory Italian sausage, smoky bacon, creamy beans, and vegetables simmered into pure cozy goodness.
The best part? This hearty dairy free soup tastes even better the next day, which makes it perfect for meal prep Sunday or those hectic weeknights when takeout feels tempting. My kids actually request this Italian white bean soup for dinner, and that’s saying something!
Table of Contents
Italian White Bean Soup
Equipment
- Large stock pot
- Wooden spoon
- Potato masher
Ingredients
Main
- 1 pound Italian ground sausage mild or spicy
- 4 slices Bacon chopped
- 3 tablespoons Garlic minced
- 1 medium Yellow onion diced
- 3 cups Carrots diced (about 3 carrots)
- 1 cup Celery diced (about 2 stalks)
- 3 cans Cannellini beans 14-ounce cans
- 4 cups Chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt or to taste
- ½ teaspoon Dried rosemary
- 2 cups Baby spinach
- 1 cup Full-fat coconut milk
- Black pepper to taste
Instructions
- Add the ground sausage and chopped bacon to a large stock pot over medium-high heat. Brown for about 10 minutes, breaking it up as it cooks.
- Add garlic, onion, carrots, and celery. Sauté for 5 minutes until onion is translucent and edges crisp.
- Pour in the beans with liquid, chicken broth, Italian seasoning, salt, and rosemary. Bring to a boil, then simmer covered for 15–20 minutes.
- Gently mash the soup 3–4 times to thicken while leaving some beans whole.
- Remove from heat, stir in coconut milk and spinach until wilted. Adjust seasoning and serve.
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| Italian ground sausage (mild or spicy) | 1 pound |
| Bacon, chopped | 4 slices |
| Garlic, minced | 3 tablespoons |
| Yellow onion, diced | 1 medium |
| Carrots, diced | 3 cups (about 3 carrots) |
| Celery, diced | 1 cup (about 2 stalks) |
| Cannellini beans | 3 (14-ounce) cans |
| Chicken broth | 4 cups |
| Italian seasoning | 1 teaspoon |
| Salt | 1 teaspoon, or to taste |
| Dried rosemary | 1/2 teaspoon |
| Baby spinach | 2 cups |
| Full-fat coconut milk | 1 cup |
| Black pepper | To taste |
Instructions
Step 1: Add the ground sausage and chopped bacon to a large stock pot over medium-high heat. Brown the sausage for about 10 minutes, breaking it up with a wooden spoon as it cooks. You’ll know it’s ready when the bacon is cooked through and the sausage is nicely browned and crumbled.
Step 2: Toss in the minced garlic, diced onions, carrots, and celery into the pot with your browned meat. Sauté everything together for about 5 minutes, stirring occasionally. The onion should turn translucent, and the bacon and sausage will get delightfully crispy around the edges—that’s where all the flavor lives!
Step 3: Pour in the beans (liquid and all), chicken broth, Italian seasoning, salt, and rosemary. Give everything a good stir, then bring it to a rolling boil. Once it’s bubbling away, reduce the heat to bring it down to a gentle simmer, cover the pot, and let it cook for 15 to 20 minutes until those carrots are fork-tender.
Step 4: Here’s the magic trick that makes this Italian white bean soup so creamy without any dairy. Grab a potato masher or large fork and give the soup 3 to 4 gentle mashes right in the pot. You want to break up some of the beans while leaving plenty whole—this creates that thick, velvety texture that makes hearty soup recipes dairy free so satisfying.
Step 5: Remove the pot from the heat and stir in the coconut milk and baby spinach until the greens just wilt. Taste your soup and adjust the salt if needed. Serve it up in bowls with a generous crack of black pepper over the top, and watch it disappear!
Substitutions
Sausage Swap: If you can’t find Italian sausage or want a milder flavor, ground turkey or chicken works beautifully here. Just add an extra 1/2 teaspoon of Italian seasoning to boost the flavor. For a vegetarian version, try plant-based Italian sausage crumbles—they hold up surprisingly well in this hearty dairy free soup.
Bean Options: Can’t find cannellini beans? Great Northern beans or navy beans are perfect substitutes with almost identical texture. Even chickpeas work in a pinch, though they’ll give you a slightly different mouthfeel.
Coconut Milk Alternatives: Well… if coconut isn’t your thing, unsweetened almond milk or oat milk creates a lighter but still satisfying finish. For extra creaminess, cashew cream blended until silky smooth mimics the richness of traditional dairy without any lactose.
Veggie Variations: Don’t have celery? Add an extra cup of diced carrots or try chopped zucchini for a different vegetable profile. Kale works wonderfully in place of spinach—just add it a few minutes earlier since it needs a bit more time to soften.
Troubleshooting
Soup Too Thin? If your Italian white bean soup isn’t as thick as you’d like, mash more of those beans! Each mash releases more starch, which naturally thickens the broth without needing any flour or cornstarch. You can also simmer it uncovered for an additional 10 minutes to reduce the liquid.
Too Salty? Here’s a kitchen save I learned the hard way—add a peeled, halved potato to your soup and simmer for 10 minutes. The potato absorbs excess salt like a charm. Remove it before serving, and you’re back in business.
Sausage Sticking? Make sure your pot is fully heated before adding the meat, and don’t stir too frequently at first. Letting it sit for 2-3 minutes between stirs helps it develop that beautiful caramelized crust. If it’s still sticking, add a tablespoon of olive oil to your pot.
Coconut Flavor Too Strong? This happens sometimes with certain coconut milk brands. Choose a refined coconut milk rather than the full-flavored kind, or reduce the amount to 1/2 cup and add 1/2 cup of additional broth instead for a more subtle finish.
Storage
Store your leftover Italian white bean soup in an airtight container in the fridge for up to 5 days—honestly, it tastes even better on day two after all those flavors have mingled! When reheating, add a splash of broth or water since the soup thickens as it sits. You can also freeze portions in freezer-safe containers for up to 3 months, though the coconut milk may separate slightly (just stir it well when reheating, and you won’t even notice).
Serving Suggestions
Man, oh man, does this soup shine alongside some crusty gluten-free bread for dipping! I love serving this Italian white bean soup with a simple side salad dressed in olive oil and lemon for a complete meal. For a heartier spread during holiday gatherings, pair it with my gluten-free gingerbread loaf for a cozy fall or winter dinner.
Top each bowl with fresh herbs like basil or parsley, a drizzle of high-quality olive oil, and maybe some red pepper flakes if you’re feeling spicy. It’s perfect for Sunday meal prep, weeknight dinners, or even Thanksgiving week when you need something warming but not too heavy.
Variations
Kid-Friendly Version: Skip the spicy sausage and use mild Italian sausage instead. You can also reduce the garlic to 1-2 tablespoons if your little ones are sensitive to strong flavors. My kids devour this when I serve it with mini apple pies for dessert!
Low-Carb Option: While beans are naturally higher in carbs, you can reduce them to 2 cans instead of 3 and add extra vegetables like cauliflower florets or diced bell peppers. This keeps it hearty while lightening the carb load slightly.
Italian Wedding Soup Style: Want something closer to dairy free Italian wedding soup? Add mini gluten-free meatballs in place of the ground sausage, and swap the beans for orzo-shaped gluten-free pasta. Toss in some extra greens, and you’ve got an entirely different (but equally delicious) soup.
Instant Pot Version: Brown your sausage and bacon using the sauté function, add all ingredients except coconut milk and spinach, then pressure cook on high for 10 minutes with natural release. Stir in the greens and coconut milk after, and you’ve got hearty soup recipes dairy free in half the time!
Italian White Bean Soup FAQs
Can I make this soup ahead of time?
Absolutely! This Italian white bean soup is actually one of those magical dishes that improves with time. Make it up to 3 days ahead, store it in the fridge, and reheat gently on the stovetop when you’re ready to serve.
What’s the best way to make this soup vegetarian?
Simply swap the Italian sausage for plant-based crumbles or extra beans, skip the bacon, and use vegetable broth instead of chicken broth. The flavor stays rich and satisfying, according to feedback from readers following authoritative plant-based nutrition guidelines.
How can I make this soup creamier without dairy?
The mashing technique is key, but you can also blend 1-2 cups of the soup in a blender and stir it back in for extra creaminess. Another trick? Add an extra 1/2 cup of coconut milk or stir in a spoonful of dairy-free cream cheese before serving.
Why are my carrots still crunchy after 20 minutes?
Make sure you’re dicing them small enough—about 1/2-inch pieces work best. If they’re larger, they’ll need more time to soften. You can also add them 5 minutes before the other vegetables to give them a head start.
Can I use dried beans instead of canned?
You certainly can! Soak 1 1/2 cups of dried cannellini beans overnight, cook them until tender according to package directions, then proceed with the recipe. Canned beans are just more convenient for weeknight cooking when time’s tight.
How do I prevent the coconut milk from curdling?
Always remove the soup from heat before stirring in the coconut milk—adding it to boiling liquid can cause separation. Stir it in gently at the end, and it’ll blend beautifully into that creamy, dreamy texture.
Why This Recipe Works
According to trusted gluten-free nutrition research, naturally gluten-free meals like this Italian white bean soup provide safe, nourishing options for those managing celiac disease or gluten sensitivity. The combination of protein-rich sausage, fiber-packed beans, and nutrient-dense vegetables creates a balanced meal that keeps you satisfied for hours.
The secret to this soup’s incredible texture? Those mashed beans release natural starches that create a creamy, luxurious consistency without any flour, cream, or dairy. It’s proof that hearty soup recipes dairy free can be just as comforting as their traditional counterparts.
Plus, this recipe embraces simple, whole-food ingredients that work naturally within a gluten-free lifestyle—no special substitutes or expensive specialty products required. Just real food, real flavor, and real satisfaction in every spoonful.
More Cozy Soup Recipes
If you loved this Italian white bean soup, you’ll want to try my dairy-free and gluten-free lasagna soup—it has all those classic lasagna flavors in an easy one-pot format. Both recipes prove that hearty dairy free soups can be every bit as comforting and delicious as traditional versions!
Pin this Italian White Bean Soup recipe for busy weeknights when you need something warming, nourishing, and naturally gluten-free. It’s comfort food at its finest—no dairy required!
