Getting a hearty, cozy meal on the table doesn’t have to be complicated. This Sausage White Bean Soup Recipe comes together with simple ingredients that meld into a bowl of comfort, perfect for those chilly nights when you want something satisfying and warm.
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Why You'll Love This Recipe
I’ve made this sausage white bean soup more times than I can count, and every time it feels like a warm hug in a bowl. The mix of savory sausage with creamy white beans and fresh kale creates the perfect balance that keeps me coming back for seconds.
- Comfort in Every Spoonful: The rich, flavorful broth combined with tender sausage and beans is truly soul-satisfying.
- Easy to Prepare: With straightforward steps and simple ingredients, this is a great weeknight soup that feels fancy without the fuss.
- Flexible Ingredients: Whether you have mild or spicy sausage, different beans, or greens on hand, this soup adapts perfectly.
- Great for Leftovers & Freezing: It tastes even better the next day, and it freezes beautifully for those busy days ahead.
Ingredients & Why They Work
This sausage white bean soup recipe relies on a handful of ingredients that complement each other beautifully. The sausage adds savory depth, while the white beans bring creaminess and substance. Fresh kale brightens the richness and adds a pop of color and nutrition.
- Ground Sausage: I love using regular pork sausage for its balance of fat and flavor, but hot or mild works great depending on your heat preference.
- White Wine: Adds subtle acidity and complexity; dry white wine works best, but you can skip it for a crock pot version.
- Butter: Helps sauté the veggies and rounds out the soup with a silky finish.
- Yellow Onion & Celery: Classic flavor base that brings sweetness and crunch.
- Garlic: Essential for that savory kick that wakes up the soup.
- Worcestershire Sauce & Dijon Mustard: Adds umami and tang, boosting the soup’s depth.
- Chicken Broth: Use low sodium to control salt levels because sausage and beans add their own plenty.
- Heavy Cream: Gives the soup a rich, luscious texture—half and half works as well if you want it lighter.
- Cannellini Beans: Creamy beans that soak up flavors; Great Northern or a blend with Pinto beans also works well.
- Kale: Adds freshness and a little earthiness, plus a great dose of nutrients.
- Parmesan Cheese: Stirred in at the end, it melts into the soup adding cheesy savoriness.
- Fresh Lemon Juice: A splash right before serving brightens all the flavors beautifully.
Make It Your Way
What I love about this sausage white bean soup recipe is how easy it is to tweak based on what’s in your fridge or your dietary needs. Have some veggies to spare? Throw them in! Prefer less heat? Mild sausage is your friend. It’s a forgiving recipe that welcomes your creativity.
- Variation: I often swap kale for spinach if I’m out, or add frozen peas for a bit of sweetness – it adds a lovely contrast.
- Vegetarian Twist: Try using plant-based sausage and vegetable broth for a meatless version that’s just as hearty.
- Spice Level: I sometimes double the red pepper flakes to kick it up when I need that extra warmth.
- Simpler Prep: The crock pot method is a lifesaver on busy days and still yields great flavor without too much hands-on time.
Step-by-Step: How I Make Sausage White Bean Soup Recipe
Step 1: Brown the Sausage and Save Those Drippings
Start by heating your soup pot over medium heat and adding the ground sausage. Break it apart as it cooks, then reduce the heat and partially cover it. This technique helps the sausage render out all those flavorful drippings without burning. I usually tilt the pot and spoon out about a tablespoon of drippings before setting the sausage aside. Trust me, those little golden bits pack a ton of flavor for later steps.
Step 2: Deglaze and Sauté Your Veggies
Turn off the heat briefly and pour in the white wine – this step loosens all those caramelized bits stuck to the pot, which you’ll want to scrape up with a spatula to boost the soup’s flavor. Once that’s done, return the drippings and butter, then toss in your diced onions and celery. Let them cook down until the liquid reduces by half, which takes about 4-5 minutes. This concentrates their sweetness and layers the flavor.
Step 3: Build the Soup Base
Add garlic, Worcestershire sauce, Dijon mustard, and your mix of herbs and red pepper flakes. Stir it all around for a minute to let those flavors mingle. Then pour in the chicken broth along with the heavy cream to give the soup a creamy texture. Bring the pot to a gentle boil before lowering the heat to simmer.
Step 4: Combine & Simmer
Return the browned sausage to the pot, partially cover, and let everything simmer for about 20 minutes. This slow cooking lets those savory flavors fully develop. After that, stir in the drained beans and let the soup simmer for another 10 minutes. Finally, add the chopped kale and cook just until it wilts, about 3-5 minutes — this keeps it bright and tender.
Step 5: Finish with Cheese and Lemon
Remove the pot from the heat and stir in freshly grated Parmesan and a squeeze of lemon juice. Don’t skip the lemon — it really brightens up the whole bowl and balances the richness perfectly. Then, dive in and enjoy!
Top Tip
From my many attempts making this sausage white bean soup recipe, I’ve learned these handy tips can really elevate your soup game and help you avoid common pitfalls.
- Extract Those Drippings: Moving the sausage to one side of the pot halfway through cooking and tilting to collect drippings ensures you don’t lose that essential sausage flavor. It’s golden liquid gold!
- Don’t Skip Deglazing: Adding white wine and scraping the pot bottom after browning creates a deep, rich broth that would otherwise be missed.
- Add Kale Last: For a vibrant color and tender texture, add kale just before the soup is done. Overcooking it turns it dull and mushy.
- Balance the Salt: Since sausage and Parmesan pack saltiness, opt for low sodium chicken broth to control the overall salt level.
How to Serve Sausage White Bean Soup Recipe
Garnishes
I like to top my bowls with a little extra grated Parmesan and a sprinkle of fresh chopped parsley or even a few red pepper flakes if I’m craving some heat. A drizzle of good quality olive oil right before serving adds a silky finish that feels special.
Side Dishes
Some crusty bread is a must for me—my go-to is a no-knead artisan loaf or olive oil bread for dipping into the rich broth. A fresh green salad with a tangy vinaigrette balances the soup’s creaminess perfectly.
Creative Ways to Present
For a cozy dinner party, I serve this soup in rustic bowls with a side of warm baguette slices and place small ramekins of garnishes like extra cheese, lemon wedges, and chili flakes at the table so everyone can customize their bowls. It makes the meal feel interactive and fun!
Make Ahead and Storage
Storing Leftovers
Leftovers keep super well in an airtight container in the fridge for up to 3 days. Just give it a good stir before reheating, as the beans tend to thicken the soup slightly overnight.
Freezing
I’ve frozen this soup multiple times, and it holds up beautifully. Just be sure to freeze it without the cream and add that in freshly when reheating to keep it silky and fresh tasting.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or water if the soup thickened too much in the fridge. Finish by stirring in any reserved cream, lemon juice, and Parmesan for that freshly made taste.
Frequently Asked Questions:
Absolutely! While I prefer pork sausage for its flavor and fat content, you can use turkey, chicken, or beef sausage. Just adjust seasoning to taste since leaner sausages are less fatty.
Yes, the crock pot method is convenient and produces great flavor. Skip the wine and use the butter to sauté your veggies directly in the crock pot before adding sausage and broth. Cook on low for 6-7 hours and add the beans and kale near the end.
Use low sodium chicken broth and taste as you go before adding extra salt. The sausage, beans, and Parmesan cheese all contribute saltiness, so it’s easier to control the soup’s seasoning by starting with less salt in the broth.
Definitely! Spinach, Swiss chard, or even cabbage work wonderfully as substitutes. Add them toward the end of cooking just like you would kale to prevent overcooking.
Final Thoughts
This sausage white bean soup recipe has become a favorite in my kitchen because it’s approachable, packed full of flavor, and perfect for sharing. Whether you’re cooking for family or craving a cozy night in, I’m confident you’ll find this soup as delicious and comforting as I do. Go ahead, give it a try — your future self will thank you for having this go-to recipe in your repertoire.
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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
Description
A hearty and flavorful Sausage and White Bean Soup featuring savory sausage, tender cannellini beans, kale, and a creamy broth enriched with Parmesan cheese and a hint of lemon. This comforting soup is simple to prepare on the stovetop and perfect for a satisfying meal any time of year.
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 (consider low sodium)
- 0.25 cup heavy cream (can substitute half-and-half)
- 2 (15.5 oz) cans Cannellini beans, drained but not rinsed
- 3 cups kale, roughly chopped
- 0.33 cup grated Parmesan cheese
- 1-2 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 all other ingredients before beginning the cooking process.
- Cook Sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, breaking it apart with a spoon. When the sausage is halfway cooked, lower the heat to medium-low and partially cover the pot to allow drippings to collect. Continue cooking and stirring occasionally until fully cooked, about 10-12 minutes total.
- Reserve Drippings: Carefully spoon out 1 tablespoon of sausage drippings and set aside. If drippings are insufficient, substitute with butter.
- Deglaze Pot: Turn off the heat briefly and pour in the white wine. Return heat to medium and use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pot to add flavor to the broth.
- Sauté Vegetables: Add reserved drippings, butter, diced onions, and celery to the pot. Stir to combine and cook until the liquid reduces by half, approximately 4-5 minutes.
- Add Aromatics and Seasonings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the combined dried seasonings. Cook for 1 minute until fragrant.
- Add Broth and Cream: Pour in the chicken broth and heavy cream and stir well. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer with Sausage: Return the cooked sausage to the pot. Simmer partially covered for 20 minutes, stirring occasionally to combine flavors.
- Add Beans and Cook Further: Stir in the drained cannellini beans and simmer for an additional 10 minutes to heat through.
- Add Kale and Wilt: Add the chopped kale and cook for 3-5 minutes until wilted but still vibrant.
- Finish Soup: Stir in grated Parmesan cheese and fresh lemon juice. Remove from heat and serve immediately for best flavor.
Notes
- For a Crock Pot method, omit wine and melt butter in the crock pot before adding onions, celery, garlic, Worcestershire sauce, Dijon, and seasonings. Add chicken broth and pre-cooked sausage. Cook on high for 3-4 hours or low for 6-7 hours. Add beans in the last 30 minutes and kale for the final 5-8 minutes. Stir in cream, Parmesan, and lemon juice before serving.
- Sausage options include regular pork sausage, hot, or mild varieties. Ground beef, turkey, or chicken can be substituted but sausage adds the best savory flavor.
- To collect drippings, tilt the pot when sausage is halfway cooked and spoon out drippings carefully.
- Beans alternatives: Great Northern or a mix of Great Northern and Cannellini, Pinto beans also work well.
- Use low sodium chicken broth to control salt levels, especially since sausage, beans, and Parmesan add saltiness.
- Add frozen corn, peas, green beans, canned tomatoes, fresh zucchini, spinach, or cabbage for variety.
- This soup pairs wonderfully with crusty bread or an olive oil dip for a complete meal.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
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