This might be the coziest, most soul-satisfying **Sausage and White Bean Soup Recipe** you’ll make all season. It’s got that perfect combo of hearty sausage, creamy beans, and fresh kale that just warms you right up on a chilly night.
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Why You'll Love This Recipe
I absolutely adore this Sausage and White Bean Soup Recipe because it’s both simple enough for a weeknight and special enough to impress friends. The flavors develop beautifully as it simmers, and the texture—thanks to that tender kale and creamy beans—is just unbeatable.
- Rich, Savory Flavor: The combination of ground sausage and Worcestershire sauce creates a deep, savory base that keeps you coming back for more.
- Comfort in a Bowl: It’s hearty and filling but also light enough with fresh kale and lemon juice to feel balanced and fresh.
- Flexible Ingredients: Whether you’re in the mood for mild or spicy sausage, or need to swap out kale for spinach, this recipe adapts beautifully.
- Great for Leftovers: It tastes even better the next day and freezes like a dream—perfect for meal prep or cozy nights ahead.
Ingredients & Why They Work
This soup hits the sweet spot between robust and fresh, thanks to a few magic ingredients working in harmony. The sausage brings spice and fat, the white beans add creaminess and protein, and the kale injects a fresh, slightly bitter note that brightens the dish perfectly.
- Ground Sausage: I favor Jimmy Dean’s regular pork sausage for balanced seasoning and fat content which gives the broth richness.
- White Beans (Cannellini or Great Northern): Creamy and hearty, they thicken the soup and absorb all the savory flavors.
- Kale: Adds a lovely green freshness and texture, plus a nutritional boost. Chop it roughly to avoid it getting lost in the soup.
- Chicken Broth: Use low sodium if you want more control over salt—this soup can get salty from the sausage and cheese.
- Yellow Onion and Celery: Classic aromatics that build a flavorful base with just the right crunch.
- Garlic: Provides essential warmth and depth—a soup staple in my kitchen.
- White Wine: Adds brightness and a subtle acidity; optional if you don’t want to cook with alcohol.
- Butter: Brings richness and helps those veggies soften up beautifully.
- Worcestershire Sauce & Dijon Mustard: These punchy flavor boosters deepen the umami and add complexity.
- Heavy Cream: For a touch of silkiness; I sometimes swap half and half for a lighter option.
- Parmesan Cheese: Stirred in at the end, it gives mouthwatering savoriness and a slight tang.
- Fresh Lemon Juice: Brightens and balances all the bold flavors in this bowl of goodness.
Make It Your Way
One of the things I love about this Sausage and White Bean Soup Recipe is how flexible it is. I often tweak it depending on what’s in my fridge or what I’m craving, and you should definitely feel free to get creative here too!
- Swap Your Sausage: I’ve used mild, hot, or even turkey sausage with great results. One time, I went with spicy Italian sausage and it kicked it up a notch—totally delicious.
- Veggie Variations: When kale isn't around, spinach or cabbage work well too. Sometimes I throw in frozen corn or peas for a touch of sweetness.
- Dairy Alternatives: If you want to make it lighter, use half and half or skip the cream altogether and just top with a little extra Parmesan at serving.
- Make it Crock Pot Friendly: The slower cooking method mellows the flavors wonderfully, and it’s such a great set-it-and-forget-it dinner option.
Step-by-Step: How I Make Sausage and White Bean Soup Recipe
Step 1: Brown the Sausage and Save Those Drippings
Start by heating a large soup pot over medium heat and adding the ground sausage. I like to cook it partially uncovered at first, breaking it apart gently with a spoon. When it’s about halfway cooked, I lower the heat to medium-low, partially cover the pot, and let it finish cooking slowly. This method helps you get more tasty drippings, which you’ll want to scoop out with a spoon to use later. Trust me, those drippings pack serious flavor into the broth!
Step 2: Deglaze and Build Your Flavor Base
Once the sausage is done, turn off the heat, pour in your white wine, and use a silicone spatula to scrape up all those browned bits stuck to the pot—that’s where the magic begins. Then add your reserved drippings back along with butter, diced onions, and celery. Cook it down until the liquid reduces by half—this step concentrates the flavor beautifully.
Step 3: Add Aromatics and Seasonings
Toss in the minced garlic, Worcestershire sauce, Dijon mustard, and your blend of oregano, basil, parsley, and a pinch of red pepper flakes. Cook everything for a minute until fragrant, which only takes a moment but makes a big difference.
Step 4: Add Broth, Cream, and Simmer
Pour in the chicken broth and heavy cream, stir it all together, then bring to a boil before reducing to a gentle simmer. Add the sausage back in, cover partially, and let it all meld for about 20 minutes. I like to stir occasionally to make sure everything cooks evenly and no bits stick to the bottom.
Step 5: Beans, Greens, and Finishing Touches
Next, add your drained but not rinsed white beans—this preserves some of the starch that helps thicken the soup. Simmer for 10 more minutes, then stir in the kale and let it wilt gently for 3-5 minutes. Finish it off by stirring in grated Parmesan and a squeeze or two of fresh lemon juice to brighten everything up. Now it's ready to serve!
Top Tip
Over the years, I've learned a few tricks that really bring this Sausage and White Bean Soup Recipe to the next level. These simple adjustments helped me avoid some common pitfalls and get all the flavors singing.
- Save Sausage Drippings: Moving the sausage to the side when it’s halfway cooked and scooping drippings separately adds incredible depth to the soup.
- Don’t Rinse Beans: Keeping the bean liquid helps thicken the soup and adds flavor, so drain without rinsing.
- Use Fresh Lemon Juice Last: Adding it right before serving keeps the bright citrus notes vibrant instead of dulling down with heat.
- Reduce Liquid Slowly: Taking your time to cook down the wine and veggies concentrates flavor and results in a richer broth.
How to Serve Sausage and White Bean Soup Recipe
Garnishes
I usually sprinkle a little extra grated Parmesan on top and add a scattering of freshly chopped parsley for color and an extra burst of freshness. Sometimes a drizzle of good olive oil or a crack of black pepper finishes it off just right.
Side Dishes
This soup is perfect with a crusty loaf of bread—my go-to is a no-knead rustic bread for sopping up every last drop of broth. Also, I’ve found a simple olive oil bread dip or even a fresh green salad pairs beautifully to round out the meal.
Creative Ways to Present
For dinner parties, I've served the soup in mini crocks or bread bowls—such a fun, cozy presentation. Adding a little grated Parmesan crisp or crusty breadsticks on the side impresses guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge and it stays fresh for up to three days. Reheating is easy and the flavors actually deepen overnight, making leftovers something to look forward to.
Freezing
This soup freezes really well—I portion it into freezer-safe containers or heavy-duty zip-top bags and it holds up for about three months. Just thaw overnight in the fridge before reheating.
Reheating
I reheat it gently on the stovetop over medium-low heat to prevent the cream from separating. Give it a good stir, and I sometimes add a splash of broth or water if it’s thickened too much in the fridge.
Frequently Asked Questions:
Absolutely! You can use mild, hot, Italian, or even turkey sausage. I’ve found the flavor profile changes slightly with different types, but it all tastes great. Just make sure to adjust seasoning as needed.
It’s best not to rinse the beans because the liquid they’re packed in contains starches and flavor that help thicken and enrich the soup. Simply drain them well but keep that flavorful liquid.
Yes! You can use the crock pot method described in the notes. Brown the sausage separately, add all ingredients except the cream and kale to the slow cooker, cook on low for 6-7 hours or high for 3-4 hours, then add kale and cream near the end.
I love pairing it with crusty bread like no-knead bread or rustic Italian loaves—perfect for soaking up the broth. A simple green salad or olive oil bread dip also complements the flavors nicely.
Final Thoughts
This Sausage and White Bean Soup Recipe has become one of my go-to comfort dishes when I need something quick, satisfying, and just a little bit special. It’s got that magic balance of rich and fresh, creamy and hearty, and it always fills the house with unforgettable aromas. I’m confident you’ll find it a comforting staple in your kitchen too, and I can’t wait for you to make it your own!
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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
This hearty Sausage and White Bean Soup combines savory sausage, tender cannellini beans, fresh kale, and a creamy broth enriched with garlic, herbs, and parmesan cheese. Perfect for a comforting dinner, this soup has a rich depth of flavor with a slight lemony brightness to finish.
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 (consider low sodium)
- 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 to 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 and prepare all other ingredients before starting the cooking process to ensure smooth preparation.
- Cook the Sausage: Heat a large soup pot over medium heat. Add the ground sausage and break it apart with a spoon. When the sausage is halfway cooked, reduce heat to medium-low and partially cover the pot to help collect drippings while cooking for a total of about 10 to 12 minutes until fully cooked through.
- Reserve Drippings: Carefully scoop out and reserve 1 tablespoon of sausage drippings and set aside the cooked sausage. If needed, substitute with butter for the reserved drippings.
- Deglaze the Pot: Turn the heat off, add the white wine to the pot, then turn it back to medium heat. Use a silicone spatula to scrape the browned bits from the bottom and sides of the pot; this adds extra flavor to the broth.
- Sauté Vegetables: Add the reserved drippings, butter, diced onion, and diced celery to the pot. Stir and cook until the liquid reduces by half, about 4 to 5 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the combined seasonings from step 1. Cook for 1 minute to develop aroma.
- Add Liquids and Simmer: Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a boil, then reduce heat to a gentle simmer.
- Simmer with Sausage: Return the cooked sausage to the pot, cover partially, and simmer for 20 minutes, stirring occasionally to meld flavors.
- Add Beans and Kale: Stir in the drained cannellini beans and simmer for an additional 10 minutes. Then add the chopped kale and cook just until wilted, approximately 3 to 5 minutes.
- Finish and Serve: Stir in the grated parmesan cheese and fresh lemon juice. Remove the soup from heat and serve immediately, enjoying the creamy, savory flavors with a bright hint of lemon.
Notes
- Crock Pot Method: Omit wine. Melt butter in the crock pot, then add onions, celery, garlic, Worcestershire sauce, Dijon mustard, and seasonings. Toss to coat and add chicken broth. Brown sausage separately in a skillet, drain grease, and add to crock pot. Optionally deglaze skillet with wine and add liquid to crock pot. Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours. Add beans during last 30 minutes and kale 5 to 8 minutes before serving. Stir in heavy cream, parmesan, and lemon juice off heat before serving.
- Sausage Options: Jimmy Dean Regular Pork Sausage works well, but mild, hot, or other types can be used. Ground beef, turkey, or chicken can substitute but may alter flavor.
- Beans: Cannellini beans are preferred; Great Northern beans or pinto beans also work well.
- Sodium Control: Use low sodium chicken broth to manage saltiness due to sausage and parmesan cheese.
- Vegetable Variations: Add frozen corn, peas, green beans, canned tomatoes, zucchini, spinach, or cabbage for extra nutrition and flavor.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Serving Suggestions: Pair with crusty No-Knead Bread or Olive Oil Bread Dip for a delightful meal.
- Drippings Tip: To collect drippings, tilt the pot when sausage is half cooked and spoon out the fat drippings for better flavor in the soup base.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 55 mg
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