Getting a comforting, hearty meal on the table takes just about an hour with this Sausage and White Bean Soup Recipe. It’s a go-to when I want something cozy, packed with flavor, and totally satisfying without a fuss.
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Why You'll Love This Recipe
I can’t say enough about how this Sausage and White Bean Soup Recipe has become a staple in my kitchen, especially on chilly nights. It hits that perfect balance of creamy beans, savory sausage, and a little bit of green to keep it fresh. Plus, it’s ridiculously easy to make without skimping on flavor.
- Flavor-Packed & Hearty: The combination of sausage, white beans, and kale creates deep, comforting flavors that fill you up happily.
- Simple Ingredients: You probably already have the basics on hand, and the fresh herbs bring that homemade warmth.
- Versatile & Customizable: Whether you like it spicier, milder, or want to sneak in more veggies, this recipe invites your personal twist.
- Great Make-Ahead Meal: It reheats beautifully, making it perfect for busy weeknight dinners or leftovers that taste even better the next day.
Ingredients & Why They Work
Each ingredient in this Sausage and White Bean Soup Recipe plays a role in building those layers of flavor and texture that make every spoonful comforting. Knowing why they’re here helps you appreciate the process – and also makes substitutions less intimidating.
- Ground Sausage: This is your flavor engine. I like Jimmy Dean Regular Pork Sausage, but spicy or mild both work depending on your mood.
- Dry White Wine: It deglazes the pan and adds subtle acidity, lifting the richness of the sausage. Missing it won’t be the end of the world, but it's a nice touch.
- Butter: Adds silkiness and helps soften the celery and onions while building the soup’s base flavor.
- Yellow Onion: Provides that sweet, aromatic backbone when sautéed just right.
- Celery: A classic soup veggie for crunch and mild bitterness to balance richness.
- Garlic: Oh, garlic. Never leave it out—it infuses the broth with savory depth.
- Worcestershire Sauce & Dijon Mustard: These cheeky little ingredients add umami and brighten the broth subtly.
- Chicken Broth (Low Sodium suggested): The main liquid that ties everything together without overpowering.
- Heavy Cream (or Half and Half): Adds indulgence and balances the spices for that smooth finish.
- Cannellini Beans: Creamy, tender beans bring body and plant-based protein.
- Kale: Adds color, nutrients, and a slightly bitter contrast that wakes up the soup.
- Parmesan Cheese: Umami powerhouse for finishing, giving a subtle salty, nutty touch.
- Fresh Lemon Juice: The zingy lift that brightens and balances the entire bowl.
Make It Your Way
This soup is like a blank canvas. I often tweak it depending on what I have or want—maybe adding more greens or swapping in ground turkey when I want something lighter. Feel free to make this Sausage and White Bean Soup Recipe truly your own.
- Spicy Kick: Once, I added extra red pepper flakes and a diced jalapeño. The heat was fantastic, giving a nice counterpoint to the beans’ creaminess.
- Veggie Boost: I’ve thrown in frozen peas and fresh zucchini, which brighten things up and add freshness.
- Meat Swap: Turkey sausage works great if you want leaner protein, though you’ll miss a bit of the classic sausage richness.
- Slow Cooker Method: If you’re short on time, toss it all in your crockpot (except the lemon and cheese) and come back to a warm, inviting pot of soup.
Step-by-Step: How I Make Sausage and White Bean Soup Recipe
Step 1: Brown the Sausage to Build Flavor
Heat your pot over medium and add the sausage, breaking it apart as it cooks. When it’s about half cooked, reduce to medium-low and cover partially. This slow approach helps the fat render out so you get all those amazing drippings that add depth. Don’t rush this—those few extra minutes make a big difference.
Step 2: Deglaze and Build the Soup Base
Turn off heat briefly to add wine to the pot and scrape up the browned bits stuck on the bottom with a spatula. This step is magic for flavor! Once those bits soften, add back the reserved sausage drippings and butter. Toss in the onions and celery, cooking until the liquid reduces by half. This concentrates the flavors before you add garlic and seasonings for a quick sauté.
Step 3: Simmer and Let Flavors Marry
Pour in chicken broth and heavy cream, bring to a boil, then reduce to a gentle simmer. Add the cooked sausage back and cover partially, simmering for 20 minutes. This slow cook lets flavors meld perfectly.
Step 4: Finish with Beans and Greens
Add your beans and simmer another 10 minutes, then stir in kale letting it wilt gently for about 3-5 minutes. Finish by stirring in Parmesan and fresh lemon juice for brightness. Taste and adjust seasoning as needed before serving.
Top Tip
I’ve made this Sausage and White Bean Soup Recipe dozens of times, so if there’s one thing I’ve learned, it’s to never skip reserving those sausage drippings—they’re like liquid gold for your soup base!
- Reserve the Drippings: Move sausage to the side halfway through cooking and scoop the drippings—this adds unbeatable richness.
- Deglazing is Key: Don’t forget to add wine (or even a little broth) to scrape all those browned bits—it enhances the broth depth.
- Kale Timing: Add your greens last so they stay tender and vibrant instead of overcooked and mushy.
- Lemon Juice Last: Add it off heat to keep that fresh, bright zing alive.
How to Serve Sausage and White Bean Soup Recipe
Garnishes
I usually sprinkle a little extra freshly grated Parmesan and sometimes a few torn basil leaves if I have them handy. A drizzle of good olive oil or a pinch of crushed red pepper flakes adds a nice finishing touch for those who like it a bit spicy.
Side Dishes
My favorite pairing? Crusty No-Knead Bread to mop up the broth—it’s pure bliss. Sometimes I throw together a simple green salad or a plate of roasted veggies if I want a bigger meal.
Creative Ways to Present
For small dinner parties, I like serving this soup in small bowls topped with a Parmesan crisp or a swirl of pesto right on top. It feels fancy but is surprisingly easy!
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I pop them into an airtight container and refrigerate. I’ve found they stay fresh and flavorful for up to three days—perfect for quick lunches or lazy dinners.
Freezing
This soup freezes like a dream. Just cool it completely, portion it into freezer-safe containers, and freeze for up to 3 months. When you thaw it, the texture holds up really well if you reheat gently.
Reheating
I reheat leftovers slowly over medium-low heat to keep the cream from separating. A splash of broth or water usually helps the soup regain that perfect silky consistency.
Frequently Asked Questions:
Absolutely! While Cannellini beans are traditional here for their creamy texture, Great Northern or even pinto beans make delicious alternatives. Just keep them drained and avoid rinsing to keep the flavor thick and rich.
This Sausage and White Bean Soup Recipe is mild by default, especially if you use mild sausage. However, you can add red pepper flakes or swap for hot sausage to crank up the heat. Always add slow and taste to keep it balanced!
Yes! The crock pot method is fantastic if you want to set it and forget it. Brown the sausage first, then combine everything else in the slow cooker. Add the beans at the end to avoid overcooking, and stir in the cream and cheese just before serving.
Reheat gently over medium-low heat, stirring often. Adding a splash of broth or water helps maintain a smooth, creamy texture and prevents the cream from separating. Avoid boiling the soup again to keep all those flavors balanced.
Final Thoughts
This Sausage and White Bean Soup Recipe feels like a warm hug on a busy day – simple enough to throw together but complex enough to impress your taste buds. I hope you’ll give it a try and make it your own, sharing it with friends or savoring the leftovers like I do. Trust me, once you make it, you’ll find yourself reaching for this recipe again and again.
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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
Hearty and flavorful Sausage and White Bean Soup featuring savory sausage, tender white beans, kale, and a touch of cream. This comforting soup balances rich seasonings and fresh ingredients, perfect for a cozy meal any day.
Ingredients
Seasonings
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 pinch red pepper flakes
Soup
- 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
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cups chicken broth (low sodium recommended)
- 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
- ⅓ 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 before starting the cooking process.
- Cook Sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, breaking it apart with a spoon. When sausage is halfway cooked, reduce heat to medium-low and partially cover the pot to encourage drippings to form. Stir occasionally and cook until sausage is fully cooked, about 10-12 minutes total.
- Reserve Drippings: Carefully spoon out 1 tablespoon of sausage drippings and set aside. If drippings are insufficient, substitute with butter.
- Deglaze Pot: Turn off heat briefly, add the white wine, then return heat to medium. Use a silicone spatula to scrape and release any browned bits stuck to the bottom and sides of the pot; this enhances flavor.
- Sauté Vegetables: Add the reserved drippings, butter, diced onions, and celery to the pot. Cook while stirring, reducing the liquid by half, approximately 4-5 minutes.
- Add Flavorings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the combined seasonings. Cook for 1 minute to release aromas.
- Add Liquids and Simmer: Pour in chicken broth and heavy cream, stirring well. Bring to a boil, then reduce to a simmer.
- Simmer Sausage: Return the cooked sausage to the pot. Partially cover and simmer for 20 minutes, stirring occasionally to blend flavors.
- Add Beans and Kale: Stir in the drained Cannellini beans and simmer for an additional 10 minutes. Add the chopped kale and cook until wilted, about 3-5 minutes.
- Finish Soup: Stir in grated Parmesan cheese and fresh lemon juice. Remove from heat and serve warm.
Notes
- Crock Pot Method: Omit wine. Melt butter in crock pot and add onions, celery, garlic, Worcestershire sauce, Dijon mustard, and seasonings; toss to coat. Add chicken broth. Brown sausage separately in skillet, drain grease, and transfer to crock pot. Optionally deglaze skillet with a splash of wine and add to crock pot. Cook on high for 3-4 hours or low for 6-7 hours. Add beans in the last 30 minutes, then kale for 5-8 minutes. Stir in heavy cream, Parmesan, and lemon juice before serving.
- Sausage: Jimmy Dean Regular Pork Sausage is preferred, but any variety or ground meats like beef, turkey, or chicken can be used.
- Beans: Substitute Great Northern or pinto beans if preferred for variety and flavor.
- Adjust Sodium: Use low sodium chicken broth to control salt, as sausage, beans, and Parmesan add saltiness.
- Vegetable Variations: Add frozen corn, peas, green beans, canned tomatoes, fresh zucchini, spinach, or cabbage for extra flavor and nutrition.
- Storage: Refrigerate in airtight container up to 3 days; freeze up to 3 months. Reheat thoroughly before serving.
- Pairings: Serve with No-Knead Bread or Olive Oil Bread Dip for a complete meal experience.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 50 mg
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