Kalyn's Kitchen

White Bean Soup with Italian Sausage, Zucchini, and Basil (Video)

White Bean Soup with Italian Sausage, Zucchini, and Basil is loaded with flavor, and this soup will make you buy zucchini in the winter! And with lots of sausage and zucchini, this soup might be lower in carbs than you think!

PIN White Bean Soup with Italian Sausage, Zucchini, and Basil!

White Bean Soup with Italian Sausage, Zucchini, and Basil finished soup in bowl

Over the weekend I had my annual soup party, where I make lots of different soups and invite friends and family over to eat soup and catch up on news! Some other people brought amazing soups this year as well, and a lovely time was had by all. This year’s party was partly to show people my finally-completed playroom project where I finished the basement in my new house into a kids playroom, and I promise to take some photos of that soon to share on the blog.

But today let’s talk about this White Bean Soup with Italian Sausage, Zucchini, and Basil. When I picked out some favorite soups to make for the party, I decided this one really needed better photos, so I took some pictures as I was making it. That means this is a double batch of soup, so keep that in mind when you look at the photos.

There are a few ways you can vary this soup with equally good results, but please, please, please use dried white beans that have been soaked overnight and not canned beans. That’s going to make a huge difference in the flavor of the soup.

What ingredients do you need for this recipe?

  • dried white beans
  • chicken broth, plus added water as needed
  • onion
  • Dried Basil (affiliate link)
  • dried marjoram (or use oregano if you don’t have marjoram)
  • ground fennel (affiliate link)
  • Minced Garlic (affiliate link)
  • turkey or pork Italian Sausage
  • diced zucchini
  • fresh ground black pepper
  • hot pepper flakes
  • fresh basil

White Bean Soup with Italian Sausage, Zucchini, and Basil process shots collage

How to Make White Bean Soup with Italian Sausage, Zucchini, and Basil:

(Scroll down for complete recipe with nutritional information.)

  1. As I mentioned, soak the beans overnight (or all day if you’re making soup in the evening.)
  2. Then rinse beans, pick out loose skins or broken pieces, and put soaked beans in a pot with chicken stock, water, chopped onion, Dried Basil (affiliate link), dried marjoram (or oregano), ground fennel (affiliate link), and Minced Garlic (affiliate link) and simmer on low until beans are starting to get tender.
  3. While the beans cook, either roast the sausage in the oven or brown in a pan, then cut into half moon slices.
  4. Add sausage to the soup, deglaze the pan with water, and add that flavorful liquid to the soup pot, and continue to simmer soup.
  5. Cut off the ends of the zucchini and wash if needed; then cut zucchini in half lengthwise and then into half-moon slices.
  6. When the beans are nearly done, add the zucchini to the soup and simmer about 30-45 minutes more.
  7. Add fresh chopped basil (or frozen basil, or chopped basil from a tube) and simmer about 5 minutes more.
  8. Serve hot and wait for your guests to devour this, which they will!

White Bean Soup with Turkey Italian Sausage, Zucchini, and Basil found on KalynsKitchen.com

More Soups with White Beans:

White Bean Soup with Ham and Rosemary
Italian Sausage and Bean Soup with Chard
Bean Soup with Ham and Chard

White Bean Soup with Italian Sausage, Zucchini, and Basil finished soup in bowl

White Bean Soup with Italian Sausage, Zucchini, and Basil

Yield 8 servings
Prep Time 1 hour
Cook Time 1 hour 40 minutes
Additional Time 12 hours
Total Time 14 hours 40 minutes

This White Bean Soup with Italian Sausage, Zucchini, and Basil is loaded with flavor, and it's great for a delicious meal.


  • 2 cups dried white beans (see notes)
  • 6 cups chicken broth, plus added water as needed
  • 1/2 cup chopped onion
  • 1 tsp. dried basil
  • 1 tsp. dried marjoram (or use oregano if you don’t have marjoram)
  • 1 tsp. ground fennel
  • 1 tsp minced garlic
  • 19.5 oz. pkg. Italian Sausage (see notes)
  • 2 cups diced zucchini
  • fresh ground black pepper
  • 1 tsp. hot pepper flakes, or less if you don’t like spicy foods
  • 1/2 cup chopped fresh basil (or less, depending on what you have)


  1. Soak dried beans overnight, or all day while you’re at work.
  2. Drain soaked beans, rinse, and remove any loose skins or broken pieces.
  3. Place beans in soup pot with chicken stock, chopped onion, dried basil, dried marjoram or oregano, ground fennel, and minced garlic and cook at a low simmer about one hour, or until beans are starting to get tender. (The cooking time of dried beans depends greatly on how old they are, even when the beans have been soaked, so check by tasting.)
  4. While beans cook, preheat oven or toaster oven to 400F/200C and roast turkey sausage about 25-35 minutes, or until well browned and firm, or heat a small amount of oil in a frying pan and brown sausage well on all sides.
  5. Remove sausages from roasting pan or frying pan, then deglaze pan with 1/2 cup water, scraping off the browned bits from the bottom of the pan, and add to soup.
  6. Cut sausage in half lengthwise, and then into slices and add to soup.
  7. Continue to simmer on low, adding a little water if the soup is starting to get too thick.
  8. Wash zucchini, trim both ends, cut in half lengthwise and then into 1/2 inch this slices.
  9. When beans are beans softened and close to being done, add chopped zucchini, black pepper, and hot pepper flakes and simmer 30-45 minutes more.
  10. When beans are fully softened and cooked, add chopped fresh basil or frozen basil and cook 5 minutes more.
  11. Serve hot. This will keep for several days in the refrigerator and also freezes well.


You may use about 6 T frozen basil or chopped basil from a tube. I used a package that has 5 links of turkey Italian sausage; use pork Italian sausage if you prefer.

Recipe created by Kalyn with inspiration from a new ceramic-coated cast iron dutch oven.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 328Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 43mgSodium: 1213mgCarbohydrates: 18gFiber: 4gSugar: 4gProtein: 20g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

White Bean Soup with Italian Sausage, Zucchini, and Basil thumbnail image

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
White Bean Soup with Italian Sausage, Zucchini, and Basil is approved for any phase of the original South Beach Diet if you use turkey Italian Sausage. If you’d like lower carbs, use more sausage and zucchini and a smaller amount of beans, but if you check the nutritional information this soup might be lower in carbs than you think.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Blogger Info:
This tasty soup was first posted for Weekend Herb Blogging, hosted by the lovely Susan at The Well-Seasoned Cook. This was when basil had been crowned King of Herbs in connection with the two year anniversary of Weekend Herb Blogging. Not only does basil taste wonderful, but it’s easy to grow, and frozen basil will taste great in soup, stew, and pasta sauce all winter.

Pinterest image of White Bean Soup with Italian Sausage, Zucchini, and Basil

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    41 Comments on “White Bean Soup with Italian Sausage, Zucchini, and Basil (Video)”

  1. Ericha2, yes any type of large soup pot would work for this, and grilling the turkey sausage would also work (although turkey sausage is so low in fat, I prefer roasting. The other benefit to roasting is that you can deglaze the pan to get the sausage flavor and add it to the soup.)

    You could make it with canned beans of course, but a lot of the complex flavor here comes from the long cooking of the beans with the dried herbs and ground fennel. You couldn’t cook canned beans that long or they would turn to mush. I would encourage you to try soaking and cooking your own beans to see what a difference it makes.

  2. Been lurking for quite some time but this is my first time commenting. Thank you for all your fantastic recipes and links to others just as good.

    Question on this one…what if I used canned beans? Also, how about grilling the sausage instead of roasting? I’d be happy to be the guinea pig on these alterations but you have much more experience so I thought I’d ask first.

    I’ve been cooking a long time but just recently started to enjoy it enough to think about getting “good” pots and pans. I don’t have a dutch oven yet. Would any type of larger pot work for this soup?

    Much thanks in advance for your answers.


  3. I found a similar pot at Marshall’s for about the same price. What a deal. They are awesome pots. Enjoy!

  4. Yum–I’m so happy it’s getting to be soup season. This looks so hearty and comforting. The pan is great, too!

  5. This sounds tasty. I really been enjoying Italian sausage lately. Using them in a soup with beans sounds good

  6. Your Chantal pot is perfect for your kitchen!! Eeee!!
    So cute.
    Wow, you’re already into bean soups? I’ve been so absent from my kitchen.

  7. I love the blue pot! I’ve been eyeing similar ones at TJ Maxx’s and Marshall’s but I haven’t found one in a color or size that I like. Yours looks perfect.

    Thanks for the link to my white bean soup. I’m hoping that it will eventually be cool weather here in the deep south so that I can enjoy soups again.

  8. I have some blue Chantal cookware as well–I love it!

  9. What a beautiful new pot! (I have a blue, non-Crueset for the same reason) I love the design on the lid. Oh, and the soup looks good, too.. Time for soup!

  10. Looks good and I like your the color of your pot! It looks nice!

  11. absolutely love your blog and glad I found it.. it brings a smile to my face every time i discover something new to try…

  12. looks delish!

  13. Oooh, I am SO glad you posted this! I’ve been craving white beans and sausage the past couple of weeks. Thanks, too, for the heads up on Chantal enameled cast-iron cookware. I’m a HUGE fan of my Le Creuset, but it is super expensive. Lately, I’ve been trying to find alternatives and haven’t had much luck (although I did find a Mario Batali enameled cast iron dutch oven for half the price of LC). So I’ll check out Chantal (and it’s such a nice name too :-)).

  14. Hi everyone,
    Thanks to Lydia for the reminder. I should have mentioned I got this pan at TJ Maxx for $40! What a deal. Will edit when I get home from school. If you live near a TJ Maxx, it’s a great place to get pans and other cookware (like all those many dishes you *need* to shoot photos with!)

  15. Congrats on your new pot! It’s lovely, such a pretty shade of blue. I am making a soup similar to this next week, don’t you love fall!

  16. First off Kalyn, that’s a lovely new enamel pot you have and secondly, bean & sausage soups are very comforting and a meal in itself.

  17. Kalyn, your dutch oven is a good investment even if it’s not Le Crueset. Some of Le Crueset isn’t even made in France anymore, so you’re paying for the name over anything else. I have a few high-end pots & pans, but I still love my Farberware best.

    Thanks for the great on-the-fly recipe, as robust and homey as that beautiful cobalt pot you bubbled it up in.

  18. I don’t know how many of your readers live near a TJ Maxx, but it is a wonderful discount (mostly clothing) store that always has great cookware in the back of the store. I often pick up pots like this, slightly hurt or seconds, but that are way below retail price. Chantal, Le Creuset, Mario Batali — I’ve seen all of the brands there at one time or another. I always feel great when I manage to snag a new pot on sale!

  19. Um . . . I have another strange urge to bake bread (can’t imagine where that would come from) and I’m thinking lentil soup but your beans look very tempting.
    Cast iron is just the best. I haven’t seen any Chantal cast iron but I’ll be looking now! That’s a sweet one.

  20. Ooooooh! Another great reason to pull out some turkey sausage!

    I bet this recipe would be just as good with fresh basil and canned beans (I only stock dried pintos, everything else is in the pantry)