There’s something incredibly comforting about a warm, hearty bowl of soup, especially when it’s packed with flavor and nourishment. This Sausage and White Bean Soup Recipe brings together savory sausage, tender cannellini beans, vibrant kale, and a hint of creamy richness for a dish that feels like a cozy hug in a bowl. Whether you’re looking to satisfy a chilly evening craving or just want to enjoy a meal that’s both simple and deeply satisfying, this soup is a personal favorite that never disappoints.
Ingredients You’ll Need
Gathering the ingredients for this soup is a breeze, yet each one plays a crucial role in building layers of taste and texture. From herbs that brighten the broth to creamy cheese that finishes the dish with a lovely tang, these staples come together beautifully.
- Oregano, basil, parsley (½ teaspoon each): These classic herbs add a lovely aromatic base and earthy notes that balance the richness of the sausage.
- Red pepper flakes (1 pinch): Just a touch for a gentle, warm kick that livens up the soup.
- Ground sausage (1 lb): Choose regular, hot, or mild depending on your spice preference; it’s the star protein that infuses the soup with heartiness.
- Dry white wine (½ cup): Adds acidity and depth, helping to deglaze the pan and lift flavors.
- Butter (2 tablespoons): Adds richness and helps soften the vegetables beautifully.
- Yellow onion (1, diced): Provides a sweet, mellow base flavor when sautéed.
- Celery (2 ribs, diced): Adds crunch and a subtle herbal note that complements the sausage.
- Garlic (3 cloves, minced): Gives that signature punch of savory depth.
- Worcestershire sauce (1 teaspoon): Lends umami and a subtle tanginess.
- Dijon mustard (1 teaspoon): Offers a slight sharpness which enhances overall complexity.
- Chicken broth (6 cups, low sodium preferred): The comforting, flavorful base that ties everything together.
- Heavy cream (¼ cup): Makes the soup luxuriously creamy; can be swapped with half and half for a lighter option.
- Cannellini beans (2 cans, drained but not rinsed): Bring creamy texture and protein, soaking up the broth’s goodness.
- Kale (3 cups, roughly chopped): Adds a pop of color and nutrition with a slight earthy bite.
- Parmesan cheese (â…“ cup grated): Melts into the soup for an irresistible umami finish.
- Fresh lemon juice (1-2 tablespoons): Brightens and balances the richness with a fresh, zesty finish.
How to Make Sausage and White Bean Soup Recipe
Step 1: Prepare the Seasonings and Ingredients
Start by combining oregano, basil, parsley, and a pinch of red pepper flakes in a small bowl and set it aside. This pre-blended seasoning mix will be added later to infuse every spoonful with well-rounded flavor. Make sure all other ingredients are measured and ready to go — it makes the cooking process smoother and more enjoyable.
Step 2: Brown the Sausage
Heat a large soup pot over medium heat and add the ground sausage. Cook it through, breaking up any clumps, until it’s about halfway done. Then lower the heat to medium-low, partially cover the pot, and let the sausage finish cooking slowly in its own juices — this technique helps develop rich drippings that carry incredible flavor throughout the soup.
Step 3: Save the Drippings and Deglaze
Once the sausage is fully cooked, scoop out a tablespoon of those flavorful drippings and set aside. Turn off the heat briefly before pouring in the white wine to deglaze the pot, carefully scraping with a spatula to lift any browned bits from the bottom. These bits are pure flavor gold and will deepen your broth beautifully.
Step 4: Sauté the Aromatics
Add the reserved drippings, butter, diced onion, and celery to the pot. Stir gently as you reduce the liquid by half over a few minutes, softening the vegetables while intensifying the flavors. This step creates a savory foundation that your sausage and beans will shine on.
Step 5: Build the Broth
Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the mixed herbs and spices you prepared earlier. Cook just a minute to release those fragrant aromas before adding chicken broth and heavy cream. Bring the pot to a rolling boil, then lower to a simmer to gently combine all these delicious layers.
Step 6: Simmer and Combine
Return the cooked sausage to the pot and let everything simmer, partially covered, for about 20 minutes. This allows the flavors to meld together. Then add the cannellini beans and cook for another 10 minutes. Finally, toss in the chopped kale and simmer until it softens and wilts — just 3 to 5 minutes is perfect.
Step 7: Finish with Cheese and Lemon
Turn off the heat and stir in grated Parmesan cheese and fresh lemon juice. The cheese enriches the soup with a velvety smoothness, while the lemon adds a bright contrast that keeps every bite vibrant and fresh. Serve immediately and get ready to savor a bowl that feels like home.
How to Serve Sausage and White Bean Soup Recipe
Garnishes
Sprinkle freshly chopped parsley or extra Parmesan cheese on top for a final pop of color and flavor. A drizzle of good olive oil can add a silky finish, while a crack of black pepper awakens all the other ingredients.
Side Dishes
Pair this soup with crusty artisan bread or warm garlic breadsticks to soak up every last bit of the broth. A simple green salad with a lemon vinaigrette works beautifully to lighten the meal and complement the heartiness of the soup.
Creative Ways to Present
For something fun and inviting, serve the soup in hollowed-out mini bread bowls that soak up the soup’s rich broth perfectly. Alternatively, ladle into shallow bowls and garnish with crispy fried sage or toasted pine nuts for an unexpected crunch and aroma.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Sausage and White Bean Soup Recipe into airtight containers and store in the refrigerator for up to four days. The flavors actually deepen as the soup rests, making your next serving just as delightful.
Freezing
This soup freezes beautifully. Place cooled soup in freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. You can freeze for up to three months, making it a fantastic make-ahead meal for those busy days.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You may want to add a splash of broth or water if it has thickened too much in the fridge. Avoid microwave reheating to preserve the soup’s texture and flavors.
FAQs
Can I use turkey or chicken sausage instead of pork sausage?
Absolutely! Turkey or chicken sausage can be a leaner substitute and still provide plenty of flavor. Just choose variety with your preferred seasoning level and cook it the same way.
Is it necessary to add white wine? What can I substitute?
While white wine adds acidity and depth, you can replace it with extra chicken broth combined with a splash of lemon juice or a teaspoon of apple cider vinegar for a similar brightness.
Can I make this soup vegetarian?
Yes! Swap the sausage for plant-based sausage or hearty mushrooms, and use vegetable broth instead of chicken broth. You may want to boost the seasoning to keep the richness.
Why do I add the lemon juice at the end?
Lemon juice adds fresh acidity and brightness which can fade if cooked too long. Adding it at the end preserves that clean, vibrant note that balances the soup’s creaminess.
Can I prepare this soup in a slow cooker?
Definitely! Brown the sausage and sauté the aromatics as directed, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add the kale and Parmesan near the end of cooking.
Final Thoughts
There’s just something so satisfying about this Sausage and White Bean Soup Recipe—its layers of flavor and creamy, comforting texture make every spoonful a joy. Whether you’re cooking for family, friends, or simply treating yourself to a cozy night in, this soup promises warmth and happiness in every bowl. Give it a try, and I’m sure it will become a treasured classic in your kitchen, just like it is in mine.
Print
Sausage and White Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Sausage and White Bean Soup combines savory ground sausage, creamy white beans, and nutritious kale in a flavorful broth enriched with herbs, garlic, and a touch of cream. Perfect for cozy dinners, this one-pot meal offers a delightful balance of protein and vegetables with comforting warmth.
Ingredients
Seasonings
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 pinch red pepper flakes
Protein and Dairy
- 1 lb. ground sausage (regular, hot, or mild)
- 2 tablespoons butter
- ¼ cup heavy cream (can substitute half and half)
- 1/3 cup grated Parmesan cheese
Vegetables and Aromatics
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 cups kale, roughly chopped
Liquids and Broth
- ½ cup dry white wine
- 6 cups chicken broth (consider low sodium)
- 1–2 tablespoons fresh lemon juice
Other Ingredients
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 (15.5 oz) cans Cannellini beans (drained but not rinsed)
Instructions
- Prepare Seasonings and Ingredients: Combine the oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all remaining ingredients to have them ready.
- Cook the Sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, breaking it apart, until halfway done. Lower heat to medium-low, cover partially, and continue cooking for about 10-12 minutes until fully cooked through, stirring occasionally to ensure even cooking and to collect flavorful drippings.
- Reserve Drippings and Set Aside Sausage: Remove the sausage from the pot, reserving 1 tablespoon of the drippings. Set the cooked sausage aside for later. If needed, butter can substitute for the drippings.
- Deglaze with Wine: Turn off the heat, add the white wine to the pot, and turn heat back to medium. Use a silicone spatula to scrape and clean the bottom and sides of the pot to lift browned bits and enhance the soup’s flavor.
- Sauté Vegetables: Add reserved drippings, butter, diced onions, and celery to the pot. Stir to combine and cook until the liquid reduces by half, about 4-5 minutes, allowing the vegetables to soften.
- Add Aromatics and Seasonings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the combined dried seasonings. Cook for 1 minute to release the flavors.
- Add Broth and Cream: Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a boil, then reduce to a simmer.
- Simmer with Sausage: Return the cooked sausage to the pot. Simmer, partially covered, for 20 minutes, stirring occasionally to meld the flavors.
- Add Beans and Continue to Simmer: Stir in the drained Cannellini beans and simmer for an additional 10 minutes, allowing the soup to thicken slightly.
- Add Kale: Add the chopped kale and cook for 3-5 minutes until wilted and tender.
- Finish and Serve: Stir in grated Parmesan cheese and fresh lemon juice. Remove from heat and serve warm.
Notes
- This soup can be adapted to a Crock Pot method by browning sausage and sautéing vegetables first, then transferring all ingredients to a slow cooker and cooking on low for 6-8 hours or on high for 3-4 hours.
- Choose between mild, regular, or hot sausage depending on your preferred spice level.
- Using low sodium chicken broth gives you better control over the saltiness of the soup.
- Heavy cream can be substituted with half-and-half for a lighter version, but the soup will be less rich.
- Do not rinse the canned beans to retain more flavor and nutrients in the soup.
