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
Scale
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
- â…“ 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.
