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.

Sausage and White Bean Soup: Cozy & Flavorful Meal

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

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 (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

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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 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