When you’re craving something warm, hearty, and nourishing, few dishes hit the spot quite like a bowl of Spinach and White Bean Meatball Soup. This recipe is a satisfying twist on classic Italian soup, packed with protein, fiber, and vibrant flavor. Juicy sausage meatballs simmer in a rich, saffron-infused chicken broth alongside white beans, tender vegetables, and fresh spinach. Finished with cream, Parmesan, and herbs, this soup is a comforting, complete meal in one bowl.

Ideal for chilly evenings or when you need a comforting dish that doesn’t skimp on nutrition, this soup is both filling and wholesome. The sausage meatballs bring depth and savory flavor, while the beans and vegetables contribute texture and heartiness. The fresh spinach adds color and a touch of earthiness, balancing the richness of the creamy broth. Even better, this soup tastes even more delicious the next day, making it a great make-ahead meal for busy weeks. Whether you’re serving a crowd or meal-prepping for the week, this recipe delivers on every level—flavor, convenience, and comfort.

Why You’ll Love This Recipe

One-Pot Comfort Meal: Everything cooks in a single pot, making cleanup easy.
Protein-Packed: Sausage and beans provide a satisfying, hearty base.
Nutrient-Rich: Full of vegetables, greens, and legumes for a wholesome dish.
Freezer-Friendly: Great for batch cooking and storing for future meals.
Full of Flavor: Herbs, garlic, saffron, and Parmesan create a deeply savory broth.

Ingredients

Italian sweet sausage meat
Fresh cracked black pepper
Olive oil
Yellow onion, finely diced
Carrots, peeled and diced
Celery, diced
Garlic, minced
Chicken broth or stock
Saffron threads
Fresh rosemary and thyme stems (tied in a bundle)
Canned white beans or cannellini beans, drained
Freshly grated Parmesan cheese
Heavy cream
Spinach leaves (thick stems removed)
Fresh minced rosemary
Salt
Lemon juice or vinegar (optional)

Variations

Vegetarian Option: Swap sausage for plant-based meatballs or omit and add extra beans.
Different Greens: Use kale or Swiss chard in place of spinach.
Spicy Twist: Use hot Italian sausage or add red pepper flakes for a kick.
Lighter Version: Replace cream with milk or a non-dairy alternative.
More Grains: Stir in cooked pasta, rice, or barley for added texture.

How to Make the Recipe

Step 1

Form small meatballs using the Italian sausage meat and season with black pepper. Set aside.

Step 2

In a large soup pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.

Step 3

In the same pot, sauté diced onion, carrots, and celery until softened, about 5–7 minutes.

Step 4

Add minced garlic and cook for 1 minute until fragrant.

Step 5

Pour in the chicken broth and add saffron threads and the tied bundle of rosemary and thyme. Bring to a simmer.

Step 6

Return the meatballs to the pot and add the drained white beans. Simmer for 20 minutes to meld flavors.

Step 7

Remove the herb bundle. Stir in Parmesan cheese, heavy cream, fresh spinach leaves, and minced rosemary.

Step 8

Simmer for another 5 minutes, or until the spinach is wilted and the soup is creamy.

Step 9

Taste and season with salt and a splash of lemon juice or vinegar if desired. Serve hot.

Tips for Making the Recipe

Brown the sausage meatballs well to lock in flavor.
Tie the herbs with kitchen twine for easy removal.
Use quality chicken broth or homemade stock for best results.
Add spinach at the end to preserve its vibrant color and texture.
Don’t skip the Parmesan—it adds depth and umami to the soup.

How to Serve

Serve with crusty bread or garlic toast for dipping.
Add a sprinkle of extra Parmesan on top before serving.
Pair with a light salad for a balanced meal.
Serve in small bowls as a starter for Italian-themed dinners.
Top with a drizzle of olive oil or a pinch of chili flakes for added richness.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even tastier.

Freezing

Let the soup cool completely before freezing. Store in freezer-safe containers for up to 3 months. For best results, freeze before adding the spinach and cream.

Reheating

Thaw in the refrigerator overnight if frozen. Reheat on the stove over medium heat until warmed through. Add fresh spinach and a splash of cream if needed when reheating.

FAQs

1. Can I use ground turkey or chicken instead of sausage?

Yes, but you may need to add extra seasoning to compensate for the milder flavor.

2. Is saffron necessary?

Saffron adds depth and aroma but can be omitted or replaced with a pinch of turmeric for color.

3. Can I make this soup dairy-free?

Yes, skip the cream and Parmesan or use dairy-free substitutes.

4. How can I thicken the soup?

Mash some of the beans or add a slurry of cornstarch and water.

5. Can I use dried beans?

Yes, but cook them separately until tender before adding to the soup.

6. Can I add pasta?

Absolutely. Add small pasta shapes during the last 10 minutes of cooking.

7. What type of spinach works best?

Fresh baby spinach is ideal, but chopped regular spinach works too.

8. Is this soup gluten-free?

Yes, as long as all ingredients (especially broth) are gluten-free.

9. Can I skip the meatballs?

Yes, for a vegetarian version, add more beans or plant-based protein.

10. How do I prevent the cream from curdling?

Add the cream off the heat or on low heat to prevent it from separating.

Conclusion

Spinach and White Bean Meatball Soup is a nourishing, flavorful recipe that combines the best of hearty comfort food with wholesome ingredients. With rich broth, savory sausage, tender vegetables, and creamy texture, it’s the kind of meal that warms you from the inside out. Whether you’re serving it on a cold evening or preparing it ahead for busy weekdays, this soup offers convenience, flavor, and satisfaction in every spoonful. Keep it in your rotation for a comforting bowl that’s sure to please the whole family.