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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Sausage and White Bean Soup is a hearty and comforting dish perfect for cooler days. Made with savory sausage, tender white beans, and nutrient-rich kale, this soup combines rich flavors with a creamy broth enriched by heavy cream and Parmesan cheese. The addition of herbs and a hint of lemon juice brightens each bowl, making it a satisfying meal that’s fairly easy to prepare on the stovetop or in a slow cooker.
Ingredients
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 (low sodium recommended)
- 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
Instructions
- Prepare seasonings and ingredients: Combine oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all remaining ingredients to have them ready before cooking.
- Cook the sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, crumbling it to break apart. When sausage is halfway cooked, reduce heat to medium-low and partially cover the pot. Cook for a total of 10-12 minutes, stirring occasionally, until fully cooked and drippings are released.
- Reserve drippings and set sausage aside: Using a spoon, reserve 1 tablespoon of the sausage drippings into a small container. Remove cooked sausage from the pot and set aside. If drippings are insufficient, butter can be used as a substitute.
- Deglaze the pot: Turn off the heat, add the white wine to the pot, and turn the heat back to medium. Use a silicone spatula to scrape all browned bits off the bottom and sides of the pot, enhancing flavor in the broth.
- Sauté vegetables: Add the reserved drippings, butter, onions, and celery to the pot. Stir to combine and cook for 4-5 minutes until the liquid reduces by half and vegetables soften.
- Add garlic and flavorings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the combined seasonings. Cook for 1 minute to release aromas.
- Add broth and cream: Pour in the chicken broth and heavy cream, stirring thoroughly. Bring the mixture to a boil, then reduce to a simmer.
- Simmer sausage in broth: Return the cooked sausage to the pot and simmer partially covered for 20 minutes, stirring occasionally to meld flavors.
- Add beans and kale: Stir in the drained Cannellini beans and simmer for 10 minutes more. Then add chopped kale and cook until wilted, about 3-5 minutes.
- Finish soup: Stir in grated Parmesan cheese and fresh lemon juice. Remove the soup from heat and serve warm.
Notes
- Crock Pot Method: Skip the wine. Melt butter in crock pot, add onions, celery, garlic, Worcestershire sauce, Dijon mustard, and seasonings, tossing to coat. Add chicken broth. Brown sausage in skillet, drain grease, transfer sausage and drippings (and deglazed bits if desired) to crock pot. Cover and cook on high for 3-4 hours or low for 6-7 hours. Add beans during last 30 minutes. Add kale last, letting it wilt for 5-8 minutes. Stir in heavy cream, Parmesan, and lemon juice just before serving.
- Sausage: Jimmy Dean Regular Pork Sausage is recommended, but any kind or spiciness can be used. To get good drippings, push sausage to one side halfway through cooking and tilt pot to collect drippings for reserving.
- Beans: Great Northern Beans or a mix of Great Northern and Cannellini also work well. Pinto beans are a nice alternative and change the flavor slightly.
- Sodium: The sausage, beans, and Parmesan can add saltiness; using low sodium chicken broth helps control overall salt content.
- Vegetable additions: Frozen corn, peas, green beans, and canned tomatoes can be added. Fresh zucchini, spinach, or cabbage also make flavorful variations.
- Meat alternatives: Ground beef, turkey, or chicken are fine substitutes, though sausage adds a unique savory richness.
- Serving suggestion: Serve with crusty no-knead bread or olive oil bread dip for dipping.
- Storage: Refrigerate leftovers in airtight containers up to 3 days or freeze up to 3 months. Soup freezes well for future meals.
- Nutrition: Estimates are per serving, based on 6 servings total or about 9 cups of soup.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg
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