If you’re searching for a soul-warming bowl to cozy up with, look no further than this Sausage and White Bean Soup Recipe. It brilliantly balances savory, creamy, and slightly tangy flavors with hearty textures that make every spoonful irresistible. This dish is not only satisfying but also surprisingly simple to prepare, making it a favorite for family dinners or casual get-togethers. With a mix of robust sausage, tender white beans, and vibrant kale, this soup delivers comfort and nutrition all in one pot.
Ingredients You’ll Need
The beauty of this Sausage and White Bean Soup Recipe lies in its straightforward ingredient list. Each item plays a crucial role in layering flavor, adding texture, or enriching the soup’s body, ensuring a dish that’s beautifully balanced and deeply comforting.
- ½ teaspoon oregano, basil, parsley each: These dried herbs bring a gentle, aromatic herbaceousness that rounds out the savory sausage.
- 1 pinch red pepper flakes: Just a hint to give the soup a subtle warmth without overpowering the other flavors.
- 1 lb. ground sausage (regular, hot, or mild): The star protein, adding rich, meaty depth and a bit of spice if you choose hot.
- ½ cup dry white wine: Adds complexity and a slight acidity that brightens the broth beautifully.
- 2 tablespoons butter: For a silky richness that enhances the vegetables and broth.
- 1 yellow onion (diced): Provides sweetness and depth as it softens in the butter and drippings.
- 2 ribs celery (diced): Offers a mild, fresh crunch that balances the soup.
- 3 cloves garlic (minced): Adds a punch of savory aroma that lifts the whole dish.
- 1 teaspoon Worcestershire sauce: Delivers a savory umami boost, subtly enhancing complexity.
- 1 teaspoon Dijon mustard: Adds a gentle tang and subtle heat to brighten the flavors.
- 6 cups chicken broth (consider low sodium): The hearty base that ties all ingredients together, providing warmth and sustenance.
- ¼ cup heavy cream (can substitute half and half): Brings a luscious creaminess that mellows the broth.
- 2 (15.5 oz.) cans Cannellini beans (drained but not rinsed): Tender and delicate, these beans add a lovely creamy texture and protein.
- 3 cups kale (roughly chopped): Adds vibrant color and important nutrients, wilting down to tender perfection.
- 1/3 cup grated Parmesan cheese: Stirred in at the end for a savory, salty finish that makes the soup sing.
- 1-2 tablespoons fresh lemon juice: A splash of bright acidity that balances the richness and adds freshness.
How to Make Sausage and White Bean Soup Recipe
Step 1: Prepare the Seasonings and Ingredients
Start by combining the dried oregano, basil, parsley, and red pepper flakes in a small bowl. Have all your other ingredients measured and ready – this mise en place will make the cooking process smooth and enjoyable.
Step 2: Brown the Sausage
Heat a large soup pot over medium heat and add the ground sausage. Crumble it up to ensure it cooks evenly. Once the sausage is halfway cooked, reduce the heat to medium-low and partially cover it to allow the drippings to develop flavor. Stir occasionally, cooking the sausage through in about 10 to 12 minutes. These drippings are pure gold for the soup’s base.
Step 3: Reserve Drippings and Deglaze with Wine
Remove the cooked sausage, reserving one tablespoon of the drippings. If you need more, butter can supplement. Pour off the heat briefly to add the white wine to the pot, then return to medium heat. Use a spatula to scrape up any browned bits from the bottom and sides – this step is crucial for building flavor complexity.
Step 4: Sauté Onions and Celery
Add the reserved drippings (or butter), diced onions, and celery to the pot. Stir them together and cook until the liquid reduces by half, about 4 to 5 minutes. This slow softening brings out sweetness and forms a flavorful foundation.
Step 5: Add Garlic and Seasonings
Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the previously mixed herbs and spices. Let it cook for 1 minute to awaken the garlic and meld the seasonings.
Step 6: Incorporate Broth and Cream
Pour in the chicken broth and heavy cream, stirring to combine everything well. Bring the mixture to a boil, then reduce it to a gentle simmer. This is where the soup starts to come together into its luscious form.
Step 7: Simmer with Sausage
Return the browned sausage to the pot and let the soup simmer partially covered for 20 minutes. Stir occasionally to ensure even cooking and to let the flavors deepen.
Step 8: Add Beans and Kale
After the sausage has simmered, stir in the drained Cannellini beans and cook for 10 more minutes. Then add the chopped kale, letting it wilt down for 3 to 5 minutes, lending freshness and a beautiful green hue to the dish.
Step 9: Finish with Cheese and Lemon Juice
Turn off the heat and stir in the grated Parmesan cheese and fresh lemon juice. The cheese adds a savory richness while the lemon juice brightens the whole soup, making it irresistible and well-rounded.
How to Serve Sausage and White Bean Soup Recipe
Garnishes
Simple garnishes like a sprinkle of extra Parmesan, freshly cracked black pepper, or even a few torn kale leaves make this soup feel extra special. A drizzle of good olive oil or a pinch of red pepper flakes on top adds a final expressive touch.
Side Dishes
Pair this hearty soup with crusty artisan bread or warm garlic rolls for dipping. A crisp green salad or a side of roasted vegetables can complement the savory richness perfectly, turning the meal into a satisfying feast.
Creative Ways to Present
Serve the soup in rustic bowls with a sprig of fresh parsley or thyme on top for visual flair. For a crowd, consider serving it in mini bread bowls or alongside a cheese platter that highlights the Parmesan notes in the soup. This elevates the experience and makes it feel cozy and festive.
Make Ahead and Storage
Storing Leftovers
This Sausage and White Bean Soup Recipe actually tastes even better the next day as the flavors have more time to marry. Store leftovers in an airtight container in the refrigerator for up to 3 days. Before storing, allow the soup to cool slightly to preserve freshness.
Freezing
If you want to prepare this soup well in advance, it freezes beautifully. Transfer cooled soup into freezer-safe containers or bags, leaving some headspace for expansion. It will keep up to 3 months and make a convenient ready-meal that warms up your chilly days.
Reheating
When reheating, warm the soup gently over medium-low heat on the stovetop to avoid curdling the cream. Stir frequently until heated through. You can add a splash of broth or water if the soup has thickened too much. Avoid boiling vigorously to maintain that silky texture.
FAQs
Can I use turkey or chicken sausage instead of pork sausage?
Absolutely! Turkey or chicken sausage work well in this recipe for a leaner version. Keep in mind the flavor will be milder, so you might want to adjust the seasonings slightly to maintain the rich taste.
Is it necessary to add white wine?
White wine adds depth and acidity that really enhance the broth’s complexity, but if you prefer to avoid alcohol, you can substitute with additional chicken broth and a teaspoon of lemon juice or vinegar to mimic the brightness.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be substituted. Use about three times the amount called for in dried herbs to bring out the same level of flavor. Add fresh herbs towards the end of cooking to preserve their fragrance.
What type of beans can I substitute for Cannellini beans?
Navy beans, Great Northern beans, or even chickpeas make wonderful substitutes if you don’t have Cannellini beans on hand. Just make sure they’re cooked and drained similarly to maintain the good texture balance.
Is kale necessary or can I use another leafy green?
Kale adds a sturdy texture and slight bitterness that complements the soup, but spinach, Swiss chard, or collard greens can be great alternatives. Adjust cooking times accordingly since these greens wilt faster.
Final Thoughts
Whipping up this Sausage and White Bean Soup Recipe is like giving yourself a warm, delicious hug. Its blend of savory sausage, creamy beans, tender greens, and bright finishing touches makes it an everyday comfort food hero. I hope you dive into this recipe soon and share it with those you love—it’s just that kind of soup that brings people together around the table.
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
- Diet: Low Salt
Description
A hearty and flavorful Sausage and White Bean Soup combining savory ground sausage, tender cannellini beans, and nutrient-rich kale in a creamy broth with hints of herbs, garlic, and a splash of white wine. Perfect for a comforting meal any time of year.
Ingredients
Seasonings
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- 1 pinch red pepper flakes
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
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 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
- ⅓ 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 all remaining ingredients before starting the cooking process to streamline preparation.
- Cook Sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, crumbling it as you go. Once the sausage is halfway cooked, reduce heat to medium-low and cover partially to allow drippings to develop. Cook for about 10-12 minutes until sausage is fully cooked.
- Reserve Drippings: Remove the sausage with a slotted spoon, reserving about 1 tablespoon of drippings in the pot. Set the cooked sausage aside. If you don’t have enough drippings, substitute with butter.
- Deglaze with Wine: Turn off the heat briefly, then pour in the white wine. Turn the heat back to medium and use a silicone spatula to scrape and release any browned bits stuck to the bottom and sides of the pot to deepen the flavor.
- Sauté Vegetables: Add the reserved drippings or butter, diced onions, and celery to the pot. Stir and cook until the liquid reduces by half, approximately 4-5 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the combined dried seasonings. Cook for about 1 minute to release their aromas.
- Add Liquids and Simmer: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer with Sausage: Return the cooked sausage to the pot and simmer partially covered for 20 minutes, stirring occasionally to meld the flavors.
- Add Beans and Kale: Stir in the drained cannellini beans and continue simmering for 10 more minutes. Then add the chopped kale and cook until wilted, about 3-5 minutes.
- Finish and Serve: Remove the pot from heat and stir in the grated Parmesan cheese and fresh lemon juice. Adjust seasoning if needed, then ladle the soup into bowls and serve warm.
Notes
- For a Crock Pot version: Brown sausage separately, then combine all ingredients (except kale, cheese, and lemon juice) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add kale in the last 30 minutes. Stir in cheese and lemon juice before serving.
- Use mild, hot, or regular sausage based on your preferred spice level.
- Dry white wine like Sauvignon Blanc or Pinot Grigio works best for deglazing without overpowering the soup.
- Low sodium chicken broth helps control saltiness in the soup.
- Heavy cream can be substituted with half and half for a lighter option.
