If you’re craving something hearty, comforting, and packed with bold flavors, let me introduce you to this incredible Sausage and White Bean Soup Recipe. It’s a luscious combination of savory sausage, tender white beans, and vibrant kale, all swimming in a rich, creamy broth that feels like a warm hug in a bowl. Perfect for any day you need a soul-soothing meal, this soup balances spice, herbs, and a touch of tang to keep every spoonful exciting and deeply satisfying.
Ingredients You’ll Need
Ingredients You’ll Need
This Sausage and White Bean Soup Recipe shines because of its simple yet thoughtfully chosen ingredients. Each component adds a unique element—from the fragrant herbs to the creamy beans—making the final dish both flavorful and comforting.
- Oregano, basil, parsley (½ teaspoon each): These dried herbs bring a fragrant, earthy undertone that elevates the soup’s depth.
- Red pepper flakes (1 pinch): Just the right hint of heat to awaken your palate without overpowering the dish.
- Ground sausage (1 lb.): Choose regular, hot, or mild depending on your spice preference; this is the hearty protein base.
- Dry white wine (½ cup): Adds acidity and complexity; it’s key to deglazing and building layers of flavor.
- Butter (2 tablespoons): Brings richness to the sautéed vegetables and the overall broth.
- Yellow onion (1, diced): Provides sweetness and a savory backbone to the soup.
- Celery (2 ribs, diced): Adds crisp texture and a mild herbal note.
- Garlic (3 cloves, minced): Infuses robust aroma and a touch of pungency.
- Worcestershire sauce (1 teaspoon): Brings umami depth and a subtle tang.
- Dijon mustard (1 teaspoon): Adds a bit of sharpness and layers of flavor complexity.
- Chicken broth (6 cups): Use low sodium if preferred; it’s the base that carries all the soup’s flavors.
- Heavy cream (¼ cup): Or half and half for a lighter touch, giving the soup its luxuriously creamy texture.
- Cannellini beans (2 cans, 15.5 oz each, drained but not rinsed): Creamy, tender beans that soak up the broth beautifully.
- Kale (3 cups, roughly chopped): Adds vibrant color, nutrients, and a slightly earthy bite.
- Parmesan cheese (⅓ cup, grated): Intensifies flavor and adds a subtle salty richness.
- Fresh lemon juice (1–2 tablespoons): Brightens and balances the hearty soup with a refreshing zing.
How to Make Sausage and White Bean Soup Recipe
Step 1: Prepare the Seasonings and Ingredients
Start by mixing your oregano, basil, parsley, and red pepper flakes in a small bowl. Having your seasonings ready to go means you won’t miss a beat as you cook. Measure out the rest of your ingredients too—it keeps things smooth and stress-free when you get cooking.
Step 2: Cook the Sausage
Heat a large soup pot over medium heat and add your ground sausage. Break it apart with a spatula and cook it until it’s about halfway done. Then lower the heat, cover partially, and let it cook gently until fully browned. This slower cooking locks in those tasty sausage drippings, which are pure flavor gold.
Step 3: Reserve Drippings and Deglaze with Wine
Spoon out one tablespoon of the sausage drippings and set your cooked sausage aside. With the pot off the heat, pour in the white wine and turn the heat back to medium. Use a spatula to scrape up all the browned bits from the bottom—that’s where the deep flavor lives.
Step 4: Sauté the Vegetables
Add the reserved drippings, butter, diced onion, and celery to the pot. Cook while stirring until the liquid reduces by half, about 4 to 5 minutes. This concentrates all the savory goodness and softens the veggies just right.
Step 5: Add Aromatics and Seasonings
Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and your prepared herb blend. Let it cook for a minute—just enough to awaken those bright, fragrant flavors without burning the garlic.
Step 6: Add Broth and Cream, Bring to Simmer
Pour in the chicken broth and heavy cream, mixing everything well. Turn the heat up until the soup reaches a gentle boil, then lower it to a simmer. This creates the silky, flavorful base of your soup.
Step 7: Add Sausage and Simmer
Pop the cooked sausage back into the pot. Let everything simmer, partially covered, for about 20 minutes while you stir occasionally. This melds the sausage flavor deeply into the broth.
Step 8: Incorporate Beans and Kale
Add the cannellini beans and simmer for another 10 minutes until they’re heated through. Then, toss in the chopped kale and cook just until it wilts, 3 to 5 minutes, preserving its lovely color and texture.
Step 9: Finish with Parmesan and Lemon
Stir in the grated Parmesan and fresh lemon juice. The cheese adds a wonderfully savory finish, while the lemon juice brings a fresh brightness that perfectly balances the creaminess and richness.
How to Serve Sausage and White Bean Soup Recipe
Garnishes
A sprinkle of extra Parmesan cheese, a few fresh parsley leaves, or a light drizzle of olive oil can turn this comforting soup into something truly special. Cracked black pepper or a pinch of red pepper flakes on top also adds a nice gentle kick and shows off your personal style.
Side Dishes
Crusty artisan bread or warm garlic bread rolls are fantastic for dipping and soaking up every luscious drop. A light green salad with a vibrant vinaigrette pairs beautifully to refresh the palate between spoonfuls of this creamy, hearty soup.
Creative Ways to Present
Serve your Sausage and White Bean Soup Recipe in rustic bowls with a torn piece of kale or a sprig of herbs to garnish. For a fun twist, try a bread bowl—just hollow out a round loaf and ladle the soup inside for a delightful edible serving vessel that guests will love.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it sits, so leftovers often taste even better. Just make sure to give it a good stir before reheating.
Freezing
Sausage and White Bean Soup Recipe freezes well if you want to stash portions for later. Cool the soup completely, then freeze in individual or family-sized containers. Avoid freezing with the kale if you want to keep it fresher; instead, add fresh kale when reheating.
Reheating
Reheat gently on the stovetop over low to medium heat to avoid breaking down the beans or making the kale too mushy. Stir occasionally until warmed through, adding a splash of broth or water if the soup thickens too much.
FAQs
Can I use a different type of sausage in this recipe?
Absolutely! Feel free to swap regular ground sausage for Italian sausage, chorizo, or even turkey sausage for a leaner option. Each will bring its own unique flavor twist to the soup.
Is it okay to use canned beans instead of dried beans?
Yes, canned cannellini beans work perfectly here, especially since the recipe calls for them drained but not rinsed to retain flavor. If using dried beans, you’ll need to soak and cook them first.
Can I make this soup vegetarian?
You can, by substituting the sausage with hearty mushrooms or a plant-based sausage alternative and using vegetable broth instead of chicken broth. The soup will still be rich and satisfying.
What can I use instead of white wine?
If you prefer not to use alcohol, substitute with additional chicken broth or a splash of white grape juice with a tiny bit of vinegar to mimic the acidity wine provides.
How can I make the soup spicier?
Add more red pepper flakes or include a diced jalapeño when sautéing the veggies. You can also choose a hot sausage for a spicier base. Just be cautious and adjust gradually to match your heat tolerance.
Final Thoughts
Trust me when I say this Sausage and White Bean Soup Recipe is a total game changer for those chilly days or whenever you need a little extra comfort food magic. With its rich, creamy broth and hearty ingredients, it’s one of those dishes that feels like it was made just for you. So grab your pot and get cooking—this soup is waiting to become your new favorite!
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, creamy cannellini beans, and nutritious kale in a flavorful broth enriched with white wine, Dijon mustard, and Parmesan cheese. Perfect for a comforting meal, this soup features a balanced blend of herbs and a touch of spice from red pepper flakes, simmered gently to meld all the flavors perfectly.
Ingredients
Herbs and Seasonings
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 pinch red pepper flakes
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
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
- 6 cups chicken broth (preferably low sodium)
- 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: Combine oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all other ingredients to have them ready.
- Cook sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, breaking it apart with a spoon. When halfway cooked, reduce heat to medium-low, partially cover the pot, and continue cooking while stirring occasionally until fully cooked, about 10-12 minutes. This method helps render the fat and develop rich drippings.
- Reserve drippings: Remove the sausage from the pot, reserving 1 tablespoon of the drippings. Set the cooked sausage aside. If needed, butter can be used instead of drippings in the next step.
- Deglaze pot: Turn off the heat temporarily. Pour in the white wine, then return heat to medium. Use a silicone spatula to scrape and “clean” the bottom and sides of the pot to incorporate flavorful browned bits into the liquid.
- Sauté vegetables: Add the reserved drippings, butter, diced onions, and celery to the pot. Stir to combine and cook until the liquid reduces by half, about 4-5 minutes.
- Add aromatics and seasonings: Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the combined herbs and spices. Cook everything together for 1 minute to release the flavors.
- Add broth and cream: Pour in the chicken broth and heavy cream. Stir well to combine and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Simmer sausage: Return the cooked sausage to the pot. Cover partially and simmer gently for 20 minutes, stirring occasionally to develop flavor.
- Add beans and kale: Stir in the drained cannellini beans and continue simmering for 10 minutes. Then add the chopped kale and cook until wilted, about 3-5 minutes.
- Finish the soup: Remove the pot from heat and stir in the grated Parmesan cheese and fresh lemon juice. Adjust seasoning if needed and serve warm.
Notes
- For a Crock Pot method, brown the sausage separately, then combine all ingredients except kale, Parmesan, and lemon juice in the slow cooker. Cook on low for 6-8 hours. Add kale, Parmesan, and lemon juice in the last 30 minutes.
- Use regular, hot, or mild sausage depending on your heat preference.
- White wine adds depth but can be omitted or replaced with chicken broth.
- Low sodium chicken broth helps control the saltiness of the soup.
- Heavy cream can be substituted with half and half for a lighter option.
