Sausage and White Bean Soup: Cozy & Flavorful Meal

When you want a cozy, hearty meal without spending all day in the kitchen, this Sausage and White Bean Soup Recipe is a total winner. It’s packed with flavor, easy to pull together, and feels like a warm hug in a bowl—perfect for dinner any day of the week.

A green pot filled with a creamy soup showing three main layers: the light beige broth as the base, mixed with white beans and crumbled light brown sausage pieces spread evenly throughout, and bright green kale leaves scattered on top, with red chili flakes adding small pops of color. A metal ladle rests inside the pot, angled downwards. The pot sits on a white marbled surface with a white cloth draped on the side, and fresh green parsley placed nearby. 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 and White Bean Soup Recipe
Top Tip
How to Serve Sausage and White Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I first made this Sausage and White Bean Soup Recipe on a chilly evening when I needed something quick but still satisfying—and it’s been a staple ever since. It’s one of those recipes where the ingredients just sing together, making each spoonful better than the last.

Rich, savory flavor: The combination of seasoned sausage, garlic, and herbs makes the broth irresistibly deep and comforting.
Simple, wholesome ingredients: You’ll find everything you need at your local grocery store, making this an easy weeknight meal.
Flexible and forgiving: Whether you want to add kale, swap in a different protein, or skip the wine, you can tweak it to fit your mood or pantry.
Perfect for leftovers: It tastes even better the next day and freezes beautifully, so you can enjoy it anytime.

Ingredients & Why They Work

Each ingredient plays a special role in this soup, building layers of flavor and texture. The sausage adds savory richness, the beans bring creaminess, and the kale adds just the right touch of earthiness and color.

Flat lay of fresh ground sausage formed into a small mound, a whole yellow onion with smooth unpeeled skin, two crisp celery ribs with leafy ends, three whole garlic cloves unpeeled, a small pile of fresh kale leaves roughly chopped, a small mound of drained white cannellini beans, a few fresh sprigs each of oregano, basil, parsley, a tiny pinch of red pepper flakes scattered naturally, a small white ceramic bowl with pale golden butter cubes, a small white ceramic bowl of heavy cream, a small white ceramic bowl containing golden dry white wine, a small white ceramic bowl holding light amber Worcestershire sauce, a small white ceramic bowl with smooth Dijon mustard, a small white ceramic bowl of pale yellow fresh lemon juice, a small mound of finely grated parmesan cheese, and a small white ceramic bowl filled with clear chicken broth, all arranged symmetrically and balanced 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: This gives the soup its core flavor and protein; I like to use mild for versatility, but hot sausage will add a nice kick.
White wine: Adds brightness and helps lift all those meaty browned bits off the pot for extra depth (optional, but highly recommended!).
Butter: Adds silkiness and richness to the base, balancing the savory sausage notes.
Yellow onion & celery: Classic aromatic veggies that create a flavorful foundation for the broth.
Garlic: Because garlic just makes everything better—here it adds savory warmth.
Worcestershire sauce & Dijon mustard: These umami-packed reflexes punch the flavor up and add complexity.
Chicken broth: Use low sodium if you’re cautious about salt; it hydrates the soup and pulls all flavors together.
Heavy cream: Makes the broth luxuriously creamy without overpowering the other flavors.
Cannellini beans: Their creamy texture and mild flavor are a perfect match to the sausage.
Kale: Adds a fresh, slightly bitter bite and lovely color contrast; feel free to swap spinach if you prefer.
Parmesan cheese: Adds a savory, salty finish that’s pure magic stirred in at the end.
Fresh lemon juice: Brightens the whole soup and keeps it balanced with a little zing.

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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

One of the best things about this Sausage and White Bean Soup Recipe is how easy it is to tailor it. I love tossing in whatever veggies I have on hand—sometimes corn or green beans if they're in season. You should totally experiment and find your favorite version.

Variation: I once swapped sausage for crumbled turkey and added a handful of fresh spinach—still delicious and lighter but equally cozy.
For more heat: Add an extra pinch of red pepper flakes or use spicy sausage to give it a bold kick.
Dairy-free option: Skip the heavy cream and Parmesan or use dairy-free alternatives; the soup still holds up wonderfully.
Slow cooker adaptation: Perfect for days when you want to set it and forget it—just sauté the sausage first and let it do its thing.

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

A white bowl filled with a creamy soup showing three main layers: a light creamy yellow broth base, chunks of cooked ground meat distributed evenly, and scattered pale white beans mixed with dark green kale leaves lying flat and slightly curled on top. There are small bits of translucent vegetables like celery and onion floating throughout the soup. A silver spoon rests in the bowl on the right side, and two slices of toasted bread with a golden brown crust are placed behind the bowl. The bowl sits on a black marbled surface with a soft white cloth slightly visible on the upper right side. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Browning the Sausage Just Right

I like to start by heating my soup pot over medium heat and adding the sausage. Cooking it slowly is key—once it’s halfway cooked, I reduce the heat to medium-low and partially cover the pot. This helps the sausage release those flavorful drippings. Tilt the pot and scoop out about a tablespoon of drippings for later; trust me, it adds magic to your soup base. Carry on cooking until nicely browned, about 10-12 minutes total, stirring occasionally.

Step 2: Deglazing the Pot with Wine

Turn the heat off briefly and pour in the white wine. Grab a silicone spatula and scrape all those browned bits stuck to the bottom and sides—this is where a lot of your deep flavor hides. Then, turn your heat back to medium. Add the reserved sausage drippings and butter along with the diced onion and celery. Cook for 4-5 minutes until the liquid reduces by half and the veggies soften.

Step 3: Building the Flavor Base

Next, stir in the minced garlic, Worcestershire sauce, Dijon mustard, and your dried herbs (oregano, basil, parsley) plus a pinch of red pepper flakes if you like some heat. Cook everything together for about a minute to release those aromas. I love how this step really wakes up the broth’s personality.

Step 4: Bringing It All Together

Pour in your chicken broth and heavy cream, stirring to combine. Bring it up to a gentle boil, then lower the heat to a simmer. Add back the cooked sausage and let everything mingle, partially covered, for about 20 minutes. Stir every now and then to prevent sticking.

Step 5: Adding Beans and Greens

After 20 minutes, add the drained Cannellini beans and continue simmering for 10 more minutes. Then toss in the chopped kale and cook just long enough for it to wilt—about 3-5 minutes. This fresh green burst is what makes the soup feel vibrant and balanced.

Step 6: Finish with Cheese and Lemon

Finally, stir in freshly grated Parmesan cheese and a splash of fresh lemon juice. The cheese melts into the hot soup, adding a wonderful savory finish, and the lemon brightens everything up. Now your Sausage and White Bean Soup Recipe is ready to serve—grab a big bowl and enjoy!

Top Tip

I found that the little details make all the difference in this recipe. Spending the extra few minutes getting that perfect sausage browning and saving the drippings really deepens the flavor. Here's what helped me most:

Reserve the Sausage Drippings: I make sure to collect the drippings halfway through cooking by tilting the pot—this adds rich, caramelized flavor you don’t want to miss.
Deglaze with Wine: Scraping those browned bits up with wine is a game changer and adds great complexity even if you use regular cooking wine.
Don’t Overcook the Kale: Adding it at the end and cooking just until it wilts keeps it bright and tender, not mushy.
Balance with Lemon Juice: I learned that a little acid at the end wakes up all the flavors and stops the soup from feeling too heavy.

How to Serve Sausage and White Bean Soup Recipe

The image shows a white pot with a thick soup inside on a black marbled surface. In the first part, a pale yellow liquid is being poured into the soup from a clear measuring cup, with a light blue silicone spatula resting in the pot; the soup has small bits of green and white floating throughout, giving it a speckled texture. In the second part, a woman's hand is holding a black slotted spoon lifting a clump of minced cooked meat from the pale, creamy soup which has a slightly foamy surface with specks of herbs. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I adore topping this soup with a sprinkle of extra Parmesan or a little drizzle of good quality olive oil before serving. Sometimes I throw on some fresh parsley or a crack of black pepper for that fresh, colorful pop.

Side Dishes

This soup pairs beautifully with crusty bread—my go-to is a warm no-knead loaf for soaking up every last drop. A simple green salad on the side helps keep things fresh and light.

Creative Ways to Present

For a dinner party, I’ve served this soup in mini cast-iron skillets or rustic bread bowls. It’s always a hit! You can also add a swirl of pesto or a sprinkle of toasted pine nuts for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in airtight containers in the fridge and find they keep perfectly for up to 3 days. The flavors deepen after sitting overnight, so it sometimes tastes even better on day two.

Freezing

This soup freezes wonderfully. I portion it out into freezer-safe containers and it’s so handy to have on busy nights. Just thaw it in the fridge overnight before reheating.

Reheating

I reheat this soup gently on the stove over low-medium heat, stirring occasionally so it warms evenly and doesn’t scorch. You might want to add a splash of broth or water if it’s too thick after freezing.

Frequently Asked Questions:

Can I make this Sausage and White Bean Soup Recipe in a slow cooker?

Absolutely! Just brown the sausage first, then add all ingredients to the slow cooker except the beans, kale, cream, and cheese. Add the beans in the last 30 minutes, then kale near the end, and stir in cream and Parmesan before serving.

What’s the best sausage to use for this soup?

I usually go with mild or regular pork sausage like Jimmy Dean, but spicy sausage works well if you like heat. You can also substitute ground turkey or chicken if you want something lighter, just remember the flavor will be different.

Can I use other types of beans instead of Cannellini?

Yes! Great Northern beans work beautifully, and pinto beans add a nice, hearty touch too. I’ve even experimented with a mix of beans depending on what I have on hand.

Is the wine necessary for the flavor?

Not strictly necessary, especially if you prefer to avoid alcohol. It does add a nice brightness and helps deglaze the pan to bring even more flavor, but you can skip it or replace it with extra broth if you need to.

Final Thoughts

This Sausage and White Bean Soup Recipe is one of those dishes I find myself coming back to when I want something that’s both nourishing and straightforward. I love how every bowl feels homemade and satisfying, no matter how busy the day’s been. You’ll enjoy making it your own—and I hope it becomes a favorite in your kitchen just like it is in mine.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way