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.

Sausage White Bean Soup Recipe - Cozy & Hearty Comfort Food

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

Scale

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

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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