If you’re craving a hearty, soul-warming meal, this Sausage and White Bean Soup Recipe is exactly what you need in your kitchen rotation. It’s a beautiful medley of savory ground sausage, tender Cannellini beans, and vibrant kale all swimming in a creamy, flavorful broth that’s just the right balance of comfort and freshness. This recipe is lovingly easy to make yet delivers layers of depth with every spoonful, perfect for cozy dinners or impressing friends who appreciate good, honest food.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to pulling off this Sausage and White Bean Soup Recipe. Each item plays a critical role, whether it’s bringing in fragrant herbs, creamy texture, or that unbeatable umami flavor that ties everything together.
- ½ teaspoon each oregano, basil, parsley: These dried herbs add an aromatic blend that lifts the soup’s flavor naturally.
- 1 pinch red pepper flakes: A little heat that awakens your taste buds without overpowering the dish.
- 1 lb. ground sausage (regular, hot, or mild): The star protein providing savory richness and a satisfying bite.
- ½ cup dry white wine: Adds subtle acidity and depth—feel free to swap with extra broth if preferred.
- 2 tablespoons butter: Enriches the base for a silky, comforting mouthfeel.
- 1 yellow onion (diced): Builds a sweet, savory foundation when softened with celery.
- 2 ribs celery (diced): Offers a fresh crunch that balances the richness.
- 3 cloves garlic (minced): Essential for that punch of classic warmth and flavor complexity.
- 1 teaspoon Worcestershire sauce: Adds a subtle tang and savory depth to the broth.
- 1 teaspoon Dijon mustard: Brings a gentle zing that cuts through the creaminess.
- 6 cups chicken broth (low sodium preferred): The soup’s comforting liquid base full of savory goodness.
- ¼ cup heavy cream (or half-and-half): Provides luscious creaminess without weighing the soup down.
- 2 (15.5 oz.) cans Cannellini beans (drained but not rinsed): Creamy white beans that add protein and velvety texture.
- 3 cups kale (roughly chopped): This leafy green contributes color, nutrients, and a lovely bite.
- 1/3 cup grated Parmesan cheese: Melts in for an irresistible savory finish.
- 1-2 tablespoons fresh lemon juice: Adds a bright, fresh contrast to the richness.
How to Make Sausage and White Bean Soup Recipe
Step 1: Preparing the Seasonings and Ingredients
Start by combining the dried oregano, basil, parsley, and red pepper flakes in a small bowl; this seasoning mix will infuse your soup with beautiful herbaceous notes. Measure out all other ingredients so you’re organized and ready to cook without pauses.
Step 2: Cooking the Sausage
Heat a large soup pot over medium heat and add the ground sausage. Crumble it as it cooks to get even browning. Once it’s halfway cooked, reduce the heat to medium-low and partially cover the pot. This method ensures the sausage releases its flavorful drippings, which are crucial for the soup’s depth. Cook through for a total of about 10 to 12 minutes.
Step 3: Reserving Drippings and Deglazing
Set aside 1 tablespoon of the sausage drippings and the cooked sausage. Turn off the heat and pour in the white wine, turning the heat back on to medium. Use a silicone spatula to scrape up all those browned bits stuck to the pot’s bottom—those bits are liquid gold for your broth’s flavor.
Step 4: Building the Soup Base
Add the reserved drippings, butter, onions, and celery to the pot and stir to combine. Let the mixture reduce by half for about 4 to 5 minutes. This concentrates the flavors and softens the veggies, creating a delicious base for your soup.
Step 5: Adding Garlic and Seasonings
Incorporate the minced garlic, Worcestershire sauce, Dijon mustard, and your pre-mixed herbs and spices. Stir and cook all together for one minute to release their aromas and meld the flavors beautifully.
Step 6: Combining Broth and Cream
Pour in the chicken broth and heavy cream, stirring until everything is harmoniously blended. Bring the mixture to a boil, then lower it to a gentle simmer, setting the stage for the tender, comforting soup to come.
Step 7: Simmering with Sausage
Add the sausage back into the pot and let the soup simmer, partially covered, for 20 minutes, stirring occasionally. This allows the flavors to marry, and the sausage to impart its richness throughout the broth.
Step 8: Adding Beans and Kale
Stir in the drained Cannellini beans and simmer for an additional 10 minutes. Finally, add the chopped kale and cook until it wilts gently, about 3 to 5 minutes, giving the soup a vibrant pop of color and nutrition.
Step 9: Finishing Touches
Remove the pot from heat and stir in the grated Parmesan cheese and fresh lemon juice for a finishing touch of savory depth and bright acidity. Now your Sausage and White Bean Soup Recipe is ready to serve!
How to Serve Sausage and White Bean Soup Recipe
Garnishes
Top your soup with a sprinkling of extra Parmesan or freshly chopped parsley for a burst of color and texture. A drizzle of good olive oil can add a lovely richness that makes each bowl feel gourmet and special.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic toast, perfect for dipping and soaking up every drop of the creamy broth. A simple side salad with vinaigrette can also complement the hearty flavors, adding a refreshing contrast.
Creative Ways to Present
Serve the soup in rustic bowls with a lemon wedge on the side for those who want an extra citrus kick. For gatherings, ladle it into small cups for a cozy appetizer or pour it over polenta for a unique, comforting meal experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sausage and White Bean Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen overnight, making leftovers even better.
Freezing
This soup freezes well. Transfer cooled soup into freezer-safe containers or bags. Freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight before reheating gently on the stove.
Reheating
Reheat the soup on the stovetop over low to medium heat, stirring occasionally. If it seems too thick, add a splash of broth or water to loosen it up without compromising taste or texture.
FAQs
Can I use other types of sausage in this recipe?
Absolutely! Whether you prefer spicy Italian, breakfast sausage, or even a poultry option, feel free to use what suits your taste. Just adjust cooking time as needed.
Is it necessary to use white wine?
White wine adds lovely acidity and complexity, but if you prefer not to cook with alcohol, you can substitute it with additional broth or even a splash of apple cider vinegar for brightness.
Can I make this soup vegetarian?
You can swap sausage for plant-based sausage alternatives and use vegetable broth instead of chicken broth. The flavor won’t be exactly the same, but it will still be delicious and hearty.
What’s the best type of beans to use?
Cannellini beans are ideal for their creamy texture and mild flavor, but you can also try great northern or navy beans if that’s what you have on hand.
How can I make the soup thicker or thinner?
To thicken the soup, you might mash some beans against the pot’s side before serving or add a small potato early on. To thin it, simply stir in extra broth or water until you reach your desired consistency.
Final Thoughts
This Sausage and White Bean Soup Recipe has quickly become one of my all-time favorite comfort foods to make and share. It’s so satisfying, easy to customize, and packs a powerful flavor punch in every bowl. Trust me, once you try it, you’ll wonder how you ever lived without this cozy, hearty dish in your meal lineup.
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
A hearty and comforting Sausage and White Bean Soup that combines savory sausage, creamy white beans, and nutritious kale in a flavorful broth enriched with herbs, wine, and a touch of cream. Perfect for a filling meal any day of the week.
Ingredients
Herbs and Spices
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 pinch red pepper flakes
Sausage and Liquids
- 1 lb. ground sausage (regular, hot, or mild)
- ½ cup dry white wine
- 2 tablespoons butter
- 6 cups chicken broth (low sodium recommended)
- ¼ cup heavy cream (can substitute half and half)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1–2 tablespoons fresh lemon juice
Vegetables and Cheese
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 (15.5 oz.) cans Cannellini beans, drained but not rinsed
- 3 cups kale, roughly chopped
- â…“ cup grated Parmesan cheese
Instructions
- Prepare the seasoning: Combine the oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all other ingredients before starting to cook to ensure a smooth cooking process.
- Cook the sausage: Heat a large soup pot over medium heat. Add the ground sausage and crumble it as it cooks. Once the sausage is halfway cooked, reduce the heat to medium-low and partially cover the pot to help release and retain drippings. Continue cooking for about 10-12 minutes until fully cooked, stirring occasionally.
- Reserve drippings: Spoon out and save 1 tablespoon of the sausage drippings; set the cooked sausage aside. If sausage drippings are insufficient, use butter as a substitute for the next step.
- Deglaze the pot: Turn off the heat and add the white wine to the pot. Then raise the heat back to medium and use a silicone spatula to scrape the bottom and sides of the pot to loosen browned bits for extra flavor.
- Sauté aromatics: Add the reserved drippings, butter, diced onion, and diced celery to the pot. Stir to combine and cook until the liquid reduces by half, about 4-5 minutes.
- Add garlic and seasonings: Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the blended seasonings. Cook for 1 minute to release their flavors.
- Add broth and cream: Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a boil, then lower the heat to a simmer.
- Simmer with sausage: Return the cooked sausage to the pot and let the soup simmer partially covered for 20 minutes, stirring occasionally to prevent sticking.
- Add beans and cook: Stir in the drained Cannellini beans and continue to simmer for an additional 10 minutes to allow flavors to meld.
- Add kale: Add the roughly chopped kale to the soup and cook until wilted, about 3-5 minutes.
- Finish and serve: Stir in the grated Parmesan cheese and fresh lemon juice for brightness. Remove the pot from heat and serve the soup warm.
Notes
- For a slow cooker adaptation, brown the sausage on the stovetop first, then transfer all the ingredients except the kale, lemon juice, and Parmesan cheese to the crock pot and cook on low for 4-6 hours. Add kale, lemon juice, and cheese during the last 15 minutes.
- You can choose mild, regular, or hot sausage depending on your spice preference.
- Use low sodium chicken broth to control the saltiness of the soup.
- Substitute half and half in place of heavy cream for a lighter version.
- Do not rinse the beans to retain their starchy liquid which helps thicken the soup.
