Italian Sausage White Bean Stew

This Italian Sausage White Bean Tomato Stew is the kind of comfort food that feels cozy and rustic — but still fresh and nourishing. It's rich with the bold flavor of Italian sausage, creamy cannellini beans, and fire-roasted tomatoes, all simmered together with garlic, herbs, and a splash of balsamic vinegar to bring it all to life.

This recipe adds fire-roasted tomatoes for depth, a handful of fresh kale for texture and nutrients, and a finish of Parmesan and lemon zest for brightness.

It’s easy, one-pot, and perfect for leftovers.

Why You’ll Love This Recipe:

One pot = easy cleanup

1. Loaded with protein, fiber, and flavor

2. Fire-roasted tomatoes add a rich, smoky depth

3. Kale or spinach stirred in for added nutrients

4. Perfect for meal prep and freezer-friendly

Final Thoughts:

This Italian Sausage White Bean Tomato Stew is everything you want in a one-pot meal — warm, hearty, and full of flavor. It's easy to customize, great for leftovers, and tastes even better the next day. Whether you're serving it on a chilly night or prepping lunches for the week, this stew is a satisfying, soul-warming staple you’ll want on repeat.

Yield: 4-6 servings

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Italian Sausage White Bean Stew

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

This Italian Sausage White Bean Tomato Stew is the kind of comfort food that feels cozy and rustic — but still fresh and nourishing. It's rich with the bold flavor of Italian sausage, creamy cannellini beans, and fire-roasted tomatoes, all simmered together with garlic, herbs, and a splash of balsamic vinegar to bring it all to life.

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Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage (mild or spicy, casings removed)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp crushed red pepper flakes (optional)
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 3 cups chicken broth
• 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
• 2–3 cups chopped kale or baby spinach
• Salt and pepper to taste
• Optional: grated Parmesan & lemon zest for serving

Instructions

1. In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spoon (about 5–6 minutes). Remove excess grease if needed.
2. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic, oregano, thyme, red pepper flakes, and tomato paste. Cook for another 1–2 minutes until fragrant.
3. Stir in the fire-roasted tomatoes, balsamic vinegar, and chicken broth. Bring to a simmer. Add the beans, season with salt and pepper, and simmer uncovered for 15–20 minutes, until thickened and flavorful.
4. Stir in the kale or spinach and cook for 2–3 minutes until wilted. Taste and adjust seasoning as needed.
5. Ladle into bowls and top with a sprinkle of Parmesan and a touch of lemon zest if desired. Serve with crusty bread or over creamy polenta.

Notes

Spicy version: Use hot Italian sausage and increase red pepper flakes.

Make it vegetarian: Swap sausage for plant-based sausage or roasted mushrooms.

Add grains: Stir in cooked farro or orzo for extra bulk.

Store: Keeps in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition Facts

Calories

747

Carbs

62 g

Cholesterol

90 mg

Fat

40 g

Fiber

14 g

Net carbs

48 g

Protein

35 g

Sat. Fat

13 g

Sodium

1771 mg

Sugar

8 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.