sausage white bean soup in pot after cooking.

 Can I make this soup in the Instant Pot?

I bet you could! I would try the cook time listed for this soup, which uses low pressure to prevent over cooking the orzo. Let me know in the comments below if you give this a try!

Can I freeze this soup?

If you plan to freeze the soup, I advise leaving the orzo separate, as it does not freeze/thaw well.

What should I serve with this?

I think of this soup as a pretty complete meal in and of itself. With that being said, I wouldn’t say no to a crusty baguette for dipping. A side salad like this Staple Kale Salad is also a delish option!

More soup recipes!

This post was originally published in 2015. It has been tweaked, rephotographed and republished in 2020.

overhead shot of sausage and white bean soup in blue and white bowls
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5 from 3 votes

Sausage and White Bean Soup

Course: Lunch
Cuisine: Mediterranean
Keyword: pasta, soup
Calories: 377kcal
Author: Denise Bustard
Servings: 6
Sausage and white bean soup is hearty, filling and oh so tasty! Filled with orzo, veggies and lots of flavor, it's the perfect cold weather soup to warm you up.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins



  • 400 g spicy Italian sausage (close to 1 lb; 4 sausages. Remove casings if they have them and cut into 1/2 inch pieces)
  • 1 onion (diced)
  • 2 garlic cloves (minced)
  • 1/4 cup white wine
  • 2 carrots (finely chopped)
  • 2 stalks celery (finely chopped)
  • 5-6 cups chicken stock
  • 1 bay leaf
  • 1/2 cup orzo
  • 1 can white beans (drained + rinsed; cannellini, great northern, or navy beans)
  • 1 teaspoon salt

To serve:

  • Chopped parsley to garnish



  • Heat a medium pot over medium heat. Add the sausages and cook until browned and cooked through. Set aside on a paper-towel lined plate while other ingredients cook.
  • Remove all but 1 tbsp of grease from the pot. Add the onion and cook for 5-7 minutes, until translucent and cooked through. Add the garlic and cook for another minute or so, until fragrant.
  • Add the wine, cook for one minute, scraping up all the brown bits from the bottom of the pan.
  • Add the sausage, carrots, celery, chicken stock, bay leaf, white beans and orzo. Bring to a boil, reduce heat, and simmer until orzo is cooked through, roughly 10-15 minutes.
  • Remove the bay leaf prior to serving.


  • This soup can be stored in the fridge for 2-3 days.
  • This soup does not freeze well due to the orzo, however without the orzo it freezes amazingly well. You could freeze without the orzo, then add it in fresh when re-heating.


Serving: 1/6 batch of soup | Calories: 377kcal | Carbohydrates: 22g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 1188mg | Potassium: 540mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3457IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg