If you’re craving a bowl of comfort that warms you from the inside out, this Sausage and White Bean Soup Recipe is exactly what you need. It’s a hearty, flavorful blend of savory sausage, creamy white beans, and fresh kale, all simmered together with a touch of wine and aromatic herbs. This soup is the perfect cozy meal for any day, bringing rich textures and a bright finish that will make you want to dive in again and again. Trust me, once you try this Sausage and White Bean Soup Recipe, it’ll quickly become a favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Sausage and White Bean Soup Recipe comes from its simple, wholesome ingredients that each play a crucial role in building layers of flavor and texture. From the fragrant herbs to the hearty beans, every component works in harmony to create a satisfying and colorful bowl.
- Oregano, basil, parsley (½ teaspoon each): These classic Italian herbs add depth and a fresh herbal note that brightens the soup.
- Red pepper flakes (1 pinch): Just a sprinkle adds a gentle warmth without overpowering the other flavors.
- Ground sausage (1 lb.): Choose regular, hot, or mild—it forms the savory backbone of the soup with rich, meaty goodness.
- Dry white wine (½ cup): Adds acidity and complexity, helping to lift the flavors and deglaze the pan.
- Butter (2 tablespoons): Brings richness and helps sauté the vegetables to perfection.
- Yellow onion (1, diced): Adds sweetness and aroma as it softens.
- Celery (2 ribs, diced): Gives a subtle crunch and earthy freshness.
- Garlic (3 cloves, minced): A must-have for that pungent, savory warmth.
- Worcestershire sauce (1 teaspoon): Offers a tangy umami boost that enhances the overall depth.
- Dijon mustard (1 teaspoon): Adds a gentle tang and helps meld the flavors.
- Chicken broth (6 cups): Consider low sodium for better control over saltiness, it’s the hearty base.
- Heavy cream (¼ cup): For a lovely, silky finish—half and half works too if you prefer lighter creaminess.
- Cannellini beans (2 cans, 15.5 oz., drained but not rinsed): These creamy white beans add protein and a smooth texture.
- Kale (3 cups, roughly chopped): Brings vibrant color, nutrients, and a slight chew that contrasts perfectly.
- Parmesan cheese (â…“ cup, grated): Adds a salty, nutty finish that rounds out the flavors beautifully.
- Fresh lemon juice (1-2 tablespoons): The bright, zesty final touch that wakes up every ingredient.
How to Make Sausage and White Bean Soup Recipe
Step 1: Prepare the Seasonings and Ingredients
Start by mixing the oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Having all your ingredients measured and ready makes the cooking process smooth and enjoyable.
Step 2: Cook the Sausage
Heat a large soup pot over medium heat. Add the ground sausage and cook it while breaking it into small crumbles. Once the sausage is halfway cooked, lower the heat to medium-low and partially cover the pot to allow the sausage to release flavorful drippings. Cook until fully done, about 10-12 minutes total.
Step 3: Reserve Drippings and Deglaze with Wine
Carefully remove the sausage and reserve 1 tablespoon of its drippings (or substitute with butter if needed). Turn off the heat, add the white wine to the pot, and turn the heat back on to medium. Use a silicone spatula to scrape the pot’s bottom and sides to capture all those fantastic browned bits—this step really boosts the soup’s flavor.
Step 4: Sauté Vegetables
Add the reserved drippings, butter, diced onion, and celery to the pot. Stir and cook until the mixture reduces by half, about 4-5 minutes—it softens the vegetables and concentrates the flavors.
Step 5: Add Aromatics and Seasonings
Stir in garlic, Worcestershire sauce, Dijon mustard, and the mixed herbs and spices from step one. Let this cook for about a minute to release the garlic’s fragrance and meld the seasonings together.
Step 6: Add Broth and Cream
Pour in the chicken broth and heavy cream, stirring to combine. Bring the soup to a gentle boil, then reduce the heat to a simmer—this creamy broth is what ties the whole dish together.
Step 7: Simmer with Sausage
Return the cooked sausage to the pot and let everything simmer partially covered for 20 minutes, giving the flavors time to marry beautifully. Remember to stir occasionally.
Step 8: Add Beans and Kale
Stir in the drained cannellini beans and simmer for an additional 10 minutes. Then add the chopped kale, letting it wilt gently for 3 to 5 minutes—this adds a wonderful pop of green and nutrition.
Step 9: Finish with Parmesan and Lemon Juice
Off the heat, stir in freshly grated Parmesan cheese and the bright lemon juice. This final touch brightens the soup and adds a luscious finish. Serve immediately and enjoy the magic you’ve created!
How to Serve Sausage and White Bean Soup Recipe
Garnishes
Sprinkle extra Parmesan cheese or a few torn fresh basil leaves on top for an elegant flair. A drizzle of good quality olive oil or a pinch of cracked black pepper also enhances the presentation and taste.
Side Dishes
Crusty bread or garlic toast is a perfect side, ideal for soaking up every last delicious drop. A fresh green salad also pairs nicely to add lighter notes alongside this rich soup.
Creative Ways to Present
For a special occasion, serve the soup in rustic bread bowls to create a fun, comforting experience. Or ladle it into wide, shallow bowls to showcase the vibrant vegetables and herbs, making it as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making leftovers even tastier the next day.
Freezing
Feel free to freeze portions in freezer-safe containers for up to 3 months. Keep in mind that kale may soften slightly after freezing but the soup’s overall deliciousness remains intact.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, add a splash of broth or water to return it to the perfect consistency. Avoid boiling to preserve the creaminess and texture.
FAQs
Can I use different types of sausage in this soup?
Absolutely! Whether you prefer mild, spicy, or even turkey sausage, feel free to choose what suits your taste. The recipe adapts well, but keep in mind that flavor intensity will vary.
Can I substitute the white beans with other beans?
Yes, you can substitute cannellini beans with great Northern beans or even chickpeas. Just aim for creamy beans that hold their shape well in soup.
Is it possible to make this soup vegetarian?
While the sausage is central to the flavor, you can substitute it with plant-based sausage or sausage-seasoned mushrooms and add vegetable broth to keep it vegetarian.
Why do I add lemon juice at the end?
Lemon juice adds a fresh, zesty brightness that balances the richness of the sausage and cream, lifting the overall flavor of the soup wonderfully.
Can I prepare this soup in a slow cooker?
You sure can! Brown the sausage and sauté the veggies first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add kale and lemon juice near the end.
Final Thoughts
This Sausage and White Bean Soup Recipe is one of those heartwarming dishes that you’ll find yourself returning to time and again. Its blend of rich sausage, creamy beans, and fresh kale creates a perfect balance of flavors and textures that feel like a warm hug in a bowl. Give it a go and watch it become a beloved staple in your home as it has 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, tender Cannellini beans, and nutrient-rich kale in a creamy, flavorful broth. Infused with herbs, garlic, and a touch of wine, this comforting soup is perfect for a satisfying meal that warms you from the inside out. With a balance of protein and vegetables, it’s an ideal dish to enjoy year-round.
Ingredients
Seasonings
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 pinch red pepper flakes
Main Ingredients
- 1 lb. ground sausage (regular, hot, or mild)
- ½ 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)
- ¼ cup heavy cream (can substitute half and half)
- 2 (15.5 oz.) cans Cannellini beans (drained but not rinsed)
- 3 cups kale, roughly chopped
- 1/3 cup grated Parmesan cheese
- 1–2 tablespoons fresh lemon juice
Instructions
- Prepare seasonings and ingredients: Combine the oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure and organize the remaining ingredients to have them ready before starting the cooking process.
- Cook the sausage: Heat a large soup pot over medium heat and add the ground sausage. Crumble it as you cook. When the sausage is halfway cooked, reduce the heat to medium-low and partially cover the pot. Stir occasionally and cook until the sausage is fully cooked through, about 10-12 minutes. This technique helps render flavorful drippings.
- Reserve drippings: Remove the sausage from the pot and reserve 1 tablespoon of the drippings. Set the cooked sausage aside. If you lack enough drippings, butter can be used as a substitute in the next steps.
- Deglaze the pot: Turn off the heat and pour in the white wine. Turn the heat back to medium and use a silicone spatula to scrape the bottom and sides of the pot, loosening all browned bits for added flavor.
- Sauté vegetables: Add the reserved drippings, butter, diced onions, and celery to the pot. Stir to combine and cook, reducing the liquid by half for about 4-5 minutes until the vegetables soften.
- Add garlic and seasonings: Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the combined dried seasonings. Cook everything together for 1 minute to release aromas.
- Add liquids and bring to simmer: Pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer with sausage: Return the cooked sausage to the pot. Simmer the soup partially covered for 20 minutes, stirring occasionally to meld flavors.
- Add beans and kale: Stir in the drained Cannellini beans and continue simmering for another 10 minutes. Add the chopped kale last and cook for 3-5 minutes until wilted.
- Finish with cheese and lemon: Remove the soup from heat and stir in the grated Parmesan cheese and fresh lemon juice. Serve hot and enjoy a comforting bowl of soup.
Notes
- For a Crock Pot variation, brown the sausage separately and combine all ingredients in the slow cooker; cook on low for 6-8 hours or high for 3-4 hours, adding kale in the last 30 minutes.
- You can use hot, mild, or regular sausage based on your spice preference.
- If desired, substitute half and half for the heavy cream for a lighter option.
- Using low sodium chicken broth helps control salt levels in this soup.
- The white wine deglazes the pot, enhancing depth of flavor—use a dry white wine such as Sauvignon Blanc.
- Kale can be swapped with other hearty greens like spinach or Swiss chard.
