Sausage, Beans and Greens Soup

By Yossy Arefi

Updated March 9, 2026

  • Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
55 min
Rating
5(252)
Comments
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This simple, satisfying soup relies on Italian sausage as its flavorful base. Mild or spicy sausage will work equally well, so choose whichever you prefer. Brown the sausage in the pan, then sauté shallots in the drippings for extra flavor. Add potatoes and white beans for heft plus a big handful of greens for brightness and you have a winning dinner on your hands. If you are making the soup ahead of time, wait to add the greens until you’re ready to serve to preserve their fresh flavor. 

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons olive oil 

  • 8 ounces raw Italian pork or chicken sausage (casings removed if necessary)

  • 3 large shallots, chopped (about 1 heaping cup)

  • Salt and black pepper

  • 1 teaspoon paprika

  • 6 cups chicken stock or water

  • 2 cups chopped Yukon Gold potatoes (about 2 large potatoes)

  • 2 (15-ounce) cans white beans, such as cannellini or Great Northern, drained and rinsed

  • 6 cups/5 ounces tender greens, such as spinach or baby kale

  • Grated Parmesan (optional), for garnishing

  • Fresh herbs like dill, chives or parsley (optional), for garnishing

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

70 grams carbs; 43 milligrams cholesterol; 509 calories; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 12 grams fiber; 1439 milligrams sodium; 27 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the olive oil and swirl to coat the bottom of the pot. Add the sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the sausage and break it up into bite-size pieces, then cook until golden brown all over, stirring occasionally, about 5 minutes more. If there is a large amount of fat left in the pot after browning the sausage, remove all but about 2 tablespoons. 

    1. Step 2

      Add the shallots, season with salt and pepper, and cook, stirring occasionally, until the shallots are translucent, about 5 minutes. Add the paprika and cook for 30 seconds.

    1. Step 3

      Stir in the stock, scraping up the browned bits from the bottom of the pot. Add the potatoes and drained beans. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally, until the potatoes are tender, about 25 minutes. 

    1. Step 4

      When ready to serve, stir in the greens and cook until bright green and slightly wilted, about 2 minutes. Season with salt and pepper as needed. 

    1. Step 5

      Divide among bowls and garnish if desired with Parmesan and fresh herbs. (The soup will keep, refrigerated, for up to 3 days.

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    Ratings

    5 out of 5
    252 user ratings
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    Comments

    Mary Quirolo

    I have been making this for years but always incude a large sliced fennel bulb with the onions. And a handful of shredded sage.

    Marty

    Wish I had some good smoked paprika on hand but came out great as written, super easy. 10 minutes must be a typo. About 50 minutes, with 25 active time.

    Catman from Los Gatos

    I made this tonight strictly to the recipe, using cannellini beans and a 5 oz. Bag of baby spinach leaves. Easy, simple, and delicious with a baguette to accompany.

    Karen

    Good flavorful soup. I used some chicken/spinach sausage as I didn't have italian sausage; I think I'll either use the italian next time, or add some chopped fennel.

    Hmmm

    Rating this as 1 star until the recipe time gets updated. Busy parents with zero spare time and a hungry toddler got duped into picking this recipe. Microwaved potatoes to speed things up; still >30 mins.

    E

    I have been making this for years but always incude a large sliced fennel bulb with the onions. And a handful of shredded sage and carrots.

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