Sausage White Bean Soup Recipe

Name: Delicious Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 0.5 teaspoon oregano; 0.5 teaspoon basil; 0.5 teaspoon parsley; 1 pinch red pepper flakes; 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

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.

The image shows a large white pot with green handles filled with a creamy soup that has three main layers: a milky light beige broth, scattered chunks of light brown cooked meat, and soft white beans. Bright green leafy kale pieces float throughout the soup, adding color contrast, along with small bits of yellow celery and red chili flakes sprinkled on top. A silver soup ladle is standing inside the pot on the right side, and the pot is placed on a white marbled surface with green herbs to the left and a white textured cloth to the right. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage White Bean Soup Recipe
Top Tip
How to Serve Sausage White Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

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.

Flat lay of a large mound of fresh raw ground sausage, a whole uncracked brown egg with a smooth shell, a diced yellow onion with bright white and yellow pieces, two crisp celery ribs cut into chunks, three peeled garlic cloves, a handful of fresh kale leaves roughly chopped, a small heap of bright white drained Cannellini beans, a wedge of pale yellow Parmesan cheese with a fine rind, a small white ceramic bowl filled with light golden butter, a small white bowl holding clear honey-golden dry white wine, another small white bowl of creamy pale heavy cream, a small white bowl with reddish dried oregano, bright green dried basil and parsley mixed together, a pinch of red pepper flakes in a separate small white bowl, a small white bowl with dark brown Worcestershire sauce, a small white bowl of smooth Dijon mustard, a small white bowl filled with fresh lemon juice, and a white ceramic dish of light golden chicken broth; all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with a creamy soup featuring three main layers: the base is a light, milky broth with small red pepper flakes sprinkled throughout, followed by yellow-white beans scattered evenly across the surface, and chunks of browned ground meat mixed with vibrant green kale leaves and diced celery pieces. A silver spoon rests inside the bowl on the right side. In the top left corner of the image, two slices of toasted seeded bread lean against the bowl. The background shows a white marbled texture and a white cloth napkin partially visible on the right. Photo taken with an iphone --ar 2:3 --v 7

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

The image shows two white pots side by side on a white marbled surface, each filled with a thick light beige soup with visible tiny dark specks and small pieces of yellow and white vegetables. In the left pot, a pale yellow liquid is being poured in, and a light blue spatula rests inside the pot with its head submerged in the soup. In the right pot, a black ladle held by a woman’s hand scoops up browned ground meat from the creamy soup, which appears slightly thicker and more textured. Both pots have green handles and a soft, creamy color inside. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use other types of sausage for this soup?

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.

Can I make this soup in a slow cooker?

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.

What’s the best way to avoid the soup becoming too salty?

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.

Can I substitute the kale for other greens?

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.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Sausage White Bean Soup Recipe