Easy to make and packed with flavor, this Sausage and White Bean Soup Recipe is exactly the kind of comforting meal you want on a chilly evening. It’s hearty, rich, and comes together without any fuss—perfect for those nights when you want something satisfying without the stress.
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Why You'll Love This Recipe
I remember the first time I made this sausage and white bean soup—it was a Saturday afternoon, and I wanted something cozy yet uncomplicated. What I found was a recipe that feels fancy but is really just a bunch of easy steps that come together beautifully. This soup fills the house with inviting aromas and tastes even better the next day.
- Flavor-packed and comforting: The combination of savory sausage, creamy beans, and hearty kale keeps you coming back for spoonfuls.
- Simple ingredients, big impact: You can find everything you need at your local grocery store, and it’s budget-friendly too.
- Flexible to suit your mood: Hot, mild, or somewhere in between — and you can swap greens or beans to make it your own.
- Perfect make-ahead meal: It tastes even better the next day, and freezes beautifully for busy weeknights.
Ingredients & Why They Work
This sausage and white bean soup recipe relies on a harmony of ingredients that bring warmth and depth without overwhelming your taste buds. The sausage offers savory richness, the beans add creaminess and protein, while the herbs and kale round it out with freshness and earthiness. Here’s why each part is a winner:
- Ground sausage: Whether you choose mild, hot, or regular, sausage brings that signature meaty, spiced flavor that’s the heart of this soup.
- Dry white wine: Adds a subtle acidity and depth—feel free to skip or substitute if you prefer, but it really lifts the broth.
- Butter: Helps develop a rich base when sautéing the veggies and adds smoothness to the broth.
- Yellow onion: Gives natural sweetness and savory undertones once softened.
- Celery: Adds crunch and bright herbal notes.
- Garlic: Because almost everything tastes better with it—infuses the broth with a warm savory kick.
- Worcestershire sauce & Dijon mustard: Tiny doses that add umami and tang for complexity.
- Chicken broth: The comforting liquid base—low sodium is best to keep control over saltiness.
- Heavy cream: Makes the texture silkier and richer—half and half works well if preferred.
- Cannellini beans: Creamy white beans that absorb flavors beautifully, making the soup feel hearty.
- Kale: Adds color, nutrition, and a bit of bite that contrasts with the creamy beans.
- Parmesan cheese: The salty, nutty finish that rounds out the flavor and adds creaminess.
- Fresh lemon juice: A splash right at the end brightens everything up and balances the richness.
Make It Your Way
One of the things I love most about this sausage and white bean soup recipe is how easy it is to personalize. I often swap in whatever greens I have on hand, or adjust the spice level depending on my mood or who I’m cooking for—so don’t be shy, make this recipe feel like it’s truly yours.
- Heat it up: I’ve made it with spicy Italian sausage for a little extra kick—perfect if you like things on the bolder side.
- Different beans: Sometimes I switch out Cannellini beans for Great Northern or even Pinto beans when I want something earthier.
- Greens swap: If kale’s not your favorite, try baby spinach or cabbage—both wilt nicely and add fresh color.
- Make it lighter: Using half and half or even just leaving out the cream keeps it lighter but still delicious.
- Crockpot lover? You’ll find an easy slow cooker method below that works like a charm if you want hands-off cooking.
Step-by-Step: How I Make Sausage and White Bean Soup Recipe
Step 1: Browning the Sausage Perfectly
Start by heating your soup pot over medium heat. Add the ground sausage and let it cook undisturbed for a bit until it starts to brown on one side—this is key for getting flavorful drippings. When it’s about halfway cooked, I push the sausage to one side of the pot and tilt it slightly to collect the drippings, scooping a tablespoon out to save. Then, cover partially and cook gently for about 10–12 minutes until fully cooked but still juicy. These drippings will add tons of flavor later, so don’t skip this step!
Step 2: Deglaze and Sauté the Veggies
Turn off the heat and pour in the dry white wine to deglaze the pot. Use a silicone spatula to scrape up all those tasty browned bits stuck to the bottom and sides—you’ll be amazed how much flavor this adds. Then, return to medium heat and add the reserved sausage drippings and butter along with diced onion and celery. Stir them together, letting the veggies soften and the liquid reduce by half in about 4–5 minutes.
Step 3: Build the Flavor Base
Add the minced garlic, Worcestershire sauce, Dijon mustard, and your blended herbs—oregano, basil, parsley, plus a pinch of red pepper flakes if you like a little heat. Cook everything for a minute until fragrant. This little step layers in complexity and will make your soup unforgettable.
Step 4: Simmer and Combine
Pour in the chicken broth and heavy cream, stirring to mix. Bring the soup to a boil, then reduce the heat to low and add the cooked sausage back into the pot. Simmer, partially covered, for 20 minutes stirring occasionally to let all those flavors meld into a comforting broth.
Step 5: Add the Beans and Greens
Next up, add the drained Cannellini beans and simmer for 10 more minutes. Finally, toss in the kale and let it wilt gently for 3–5 minutes—this keeps the greens bright and tender instead of mushy. At the very end, stir in the grated Parmesan and a splash of fresh lemon juice which adds a lovely brightness that balances the rich soup.
Step 6: Serve and Enjoy!
Ladle into bowls and get ready to savor every spoonful. This soup is a hug in a bowl, perfect for cozy dinners or casual weekend lunches.
Top Tip
Through many batches of this sausage and white bean soup recipe, I’ve learned that letting the sausage cook slowly to develop those flavorful drippings truly transforms the soup—you don’t want to rush this part. Here are my go-to tips to nail it every time:
- Patience with sausage: Give your sausage time to brown on one side before stirring, and gently tilt the pan to collect drippings—it’s pure gold for flavor.
- Deglazing magic: Don’t forget to pour in the wine and scrape those browned bits off the pot—it adds a subtle depth that makes the broth special.
- Don’t overcook the kale: Add it last just enough to wilt, keeping it bright and tender rather than mushy.
- Season at the end: The sausage and parmesan add saltiness, so taste before adding any extra salt to keep the balance right.
How to Serve Sausage and White Bean Soup Recipe
Garnishes
I’m all about a sprinkle of freshly grated Parmesan right before serving, sometimes a drizzle of good olive oil, and fresh parsley if I have it. A tiny pinch of cracked black pepper on top wakes up the flavors. These simple additions make each bowl look inviting and taste even better.
Side Dishes
This soup practically begs for crusty bread—my go-to is a warm, no-knead artisan loaf perfect for dipping. Also, a simple green side salad or even roasted vegetables pair beautifully if you want to round out the meal with fresh textures.
Creative Ways to Present
For a special occasion, try serving the soup in hollowed-out bread bowls—guests love the rustic charm and you get that double bread delight. Another fun trick is topping each bowl with a crisp sage leaf or toasted breadcrumbs for added texture and flair.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge. This soup holds up beautifully for up to 3 days, and I find the flavors actually deepen overnight—making it perfect for meal prep or busy weeknight dinners.
Freezing
Freezing is a game-changer with this recipe. I portion it out into freezer-safe containers and label them for quick meals down the road—up to 3 months in the freezer. Keep the kale and cream in mind; you might want to add fresh greens when reheating if you prefer a brighter texture.
Reheating
Reheat gently on the stove over medium-low heat to avoid breaking down the beans or overcooking the kale. Stir occasionally and add a splash of broth or water if it thickens too much. A little extra cheese and lemon juice freshen it up if needed before serving.
Frequently Asked Questions:
Absolutely! Mild, hot, Italian, or even turkey sausage work great. Just adjust cooking times if using pre-cooked sausage and choose the heat level to match your preference.
If you’d prefer to skip the wine, you can substitute extra chicken broth or a splash of apple cider vinegar for acidity. The wine is great for depth but not essential.
Yes! There’s a crock pot method included in the recipe notes. It’s perfect for hands-off cooking and works especially well if you want to set it and forget it.
Use low-sodium chicken broth and carefully check your sausage and Parmesan cheese for salt content. Since these ingredients already add saltiness, adjust added salt accordingly or omit extra salt until tasting at the end.
Final Thoughts
This sausage and white bean soup recipe has become such a staple in my kitchen because it’s reliable, flavorful, and so easy to tweak. It’s the kind of bowl-full that makes you feel nourished from the inside out. I can’t wait for you to try it and discover your own favorite twists. Trust me, once you make it, it’ll be a go-to go-to whenever you want that perfect soup night.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Sausage and White Bean Soup combines savory ground sausage, tender white beans, and fresh kale in a creamy, flavorful broth enhanced with herbs, garlic, and a touch of wine. Perfect for a warming meal, this soup is rich, comforting, and easy to make on the stovetop with optional Crock Pot instructions for convenience.
Ingredients
Seasonings
- 0.5 teaspoon oregano
- 0.5 teaspoon basil
- 0.5 teaspoon parsley
- 1 pinch red pepper flakes
Soup
- 1 pound ground sausage (regular, hot, or mild)
- 0.5 cup dry white wine
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cups chicken broth (low sodium recommended)
- 0.25 cup heavy cream (or half and half as substitute)
- 2 (15.5 oz) cans Cannellini beans, drained but not rinsed
- 3 cups kale, roughly chopped
- 0.33 cup grated Parmesan cheese
- 1 to 2 tablespoons fresh lemon juice
Instructions
- Prepare seasonings and ingredients: Combine oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all other ingredients before starting.
- Cook sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, breaking it apart with a spoon. When halfway cooked, reduce heat to medium-low and partially cover the pot to allow drippings to accumulate, stirring occasionally until fully cooked, about 10-12 minutes total.
- Reserve drippings and set aside sausage: Spoon out and save 1 tablespoon of sausage drippings in a small dish. If you lack drippings, use butter as a substitute. Remove cooked sausage from the pot and set aside.
- Deglaze pot with wine: Turn off heat, add the white wine to the pot, then turn heat back to medium. Use a silicone spatula to scrape up browned bits off the bottom and sides to add flavor to the broth.
- Sauté vegetables: Add the reserved drippings, butter, diced onions, and celery to the pot. Stir and cook until the liquid reduces by half, about 4-5 minutes.
- Add aromatics and seasonings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the combined seasonings from step one. Cook for 1 minute to release flavors.
- Add liquids and bring to simmer: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil, then reduce heat to a simmer.
- Add sausage and simmer: Return the cooked sausage to the pot. Cover partially and simmer for 20 minutes, stirring occasionally.
- Add beans and simmer: Stir in the drained Cannellini beans and simmer for an additional 10 minutes.
- Add kale and wilt: Add the chopped kale and cook for 3-5 minutes until wilted and tender.
- Finish soup: Remove from heat and stir in grated Parmesan cheese and fresh lemon juice. Serve immediately.
Notes
- Crock Pot Method: Omit wine. Melt butter in the crock pot, then add diced onions, celery, garlic, Worcestershire sauce, Dijon mustard, and seasonings. Toss to coat and add chicken broth. Brown sausage separately, drain grease, and add to crock pot. Cover and cook on high for 3-4 hours or low for 6-7 hours. Add beans during the last 30 minutes, then add kale for the last 5-8 minutes. Stir in heavy cream, Parmesan, and lemon juice before serving.
- Sausage Suggestions: Jimmy Dean Regular Pork Sausage is preferred, but hot or mild, or even ground beef/turkey/chicken can substitute with a different flavor profile.
- Bean Variations: Great Northern beans or a mix with Cannellini beans work well. Pinto beans can also be used.
- Adjusting Sodium: Because sausage, white beans, and Parmesan contribute salt, low sodium chicken broth is recommended to control sodium content.
- Additional Ingredients: Frozen corn, peas, green beans, canned tomatoes, zucchini, spinach, or cabbage make excellent additions.
- Serving Suggestions: Pairs wonderfully with No-Knead Bread or Olive Oil Bread Dip for soaking up the broth.
- Storage: Store leftovers airtight in the refrigerator up to 3 days or freeze up to 3 months. Soup freezes well.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 55 mg
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