This Sausage White Bean Soup Recipe is a cozy, hearty bowl of comfort that I keep coming back to on chilly nights. It’s got a lovely mix of savory sausage, creamy beans, and just the right hints of herbs—perfect for when you want something warm and satisfying but not fussy to make.
Jump to:
Why You'll Love This Recipe
I’ve made this Sausage White Bean Soup Recipe countless times and it never disappoints. It’s one of those recipes that feels fancy without needing a ton of complicated steps or ingredients. Plus, it’s incredibly flexible—whether you’re cooking weeknight dinner or prepping for company, this soup comes through.
- Simple yet flavorful: The combination of sausage drippings, white wine, and herbs creates an amazing depth of flavor that’s surprisingly easy to achieve.
- Super adaptable: You can swap sausage types, tweak the greens, or add extra veggies based on what you have on hand.
- Comfort food that’s actually satisfying: Thanks to the creamy beans and hearty kale, it’s nourishing and filling without being too heavy.
- Great for leftovers and meal prep: It tastes even better the next day and freezes beautifully, making your life easier.
Ingredients & Why They Work
This recipe is a wonderful balance of rich, hearty, and fresh flavors. Each ingredient plays a part—whether it’s the sausage delivering savory umami, or the white beans adding creamy texture. Here’s why I love the choices we’re working with.
- Ground sausage: Choose regular, hot, or mild according to your spice preference. The drippings add incredible flavor depth when cooking the soup.
- White wine: Adds a subtle acidity and complexity—feel free to use a dry white wine you’d drink.
- Butter: Enriches the base and helps soften the veggies beautifully.
- Yellow onion & celery: Classic soup aromatics that give a gentle sweetness and crunch.
- Garlic: For that irresistible savory punch that ties everything together.
- Worcestershire sauce & Dijon mustard: These ingredients add layers of savory tang that elevate the soup’s flavor beyond basic.
- Chicken broth: Use low sodium to control salt, because sausage, beans, and parmesan are already naturally salty.
- Heavy cream: Adds a creamy, silky finish. You can swap for half & half or even omit if you want it lighter.
- Cannellini beans: Their smooth texture blends perfectly with the hearty sausage and broth.
- Kale: Adds color, nutrients, and a lovely mild bitterness to balance richness.
- Parmesan cheese: A bit mixed in at the end to boost umami and creaminess.
- Fresh lemon juice: Just a splash brightens the whole soup and lifts all the flavors.
Make It Your Way
This Sausage White Bean Soup Recipe is a wonderful canvas for your personal touch. I often switch up the sausage from spicy to mild depending on my mood, and sometimes toss in frozen peas or even zucchini when I want extra veggies. Don’t hesitate to make it your own!
- Variation: I once made it with ground turkey instead of sausage for a lighter version, and while it wasn’t quite as rich, it was still super comforting and tasty.
- Veggie swap: Feel free to replace kale with spinach or cabbage—both work great and give a slightly different texture.
- Spicy kick: Add extra red pepper flakes if you like things hotter, or top with a drizzle of hot honey for a sweet-heat combo.
Step-by-Step: How I Make Sausage White Bean Soup Recipe
Step 1: Brown the Sausage and Capture the Flavor
I start by heating my soup pot over medium heat and adding the ground sausage. Once it’s halfway cooked, I tilt the pot to one side so the fat drips pool, then scoop out about a tablespoon—this little trick packs a ton of flavor into the soup later. Cover the pot partially and let the sausage finish cooking gently for around 10-12 minutes until it's browned and deliciously crumbled.
Step 2: Deglaze with White Wine
Turn off the heat and pour in the white wine. Using a spatula, scrape up those tasty browned bits stuck to the bottom of the pot—that’s pure gold for flavor. Once the wine has mostly evaporated, add the reserved drippings, butter, onions, and celery. Cook for about 4-5 minutes, reducing the liquid by half so the veggies become tender and infused with that sausage goodness.
Step 3: Add Aromatics and Build Depth
Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and your mix of oregano, basil, parsley, plus a pinch of red pepper flakes if you like a little warmth. Cook everything for a minute to marry the flavors.
Step 4: Pour in Broth and Cream, Simmer Away
Next, add the chicken broth and heavy cream, stirring it all together. Bring the soup to a boil, then reduce the heat to a gentle simmer. Add the cooked sausage back in and let everything bubble together, partially covered, for 20 minutes. Stir occasionally so flavors meld perfectly.
Step 5: Finish with Beans, Kale, and Brightness
Now it’s time for the star ingredients: drain the canned Cannellini beans (don’t rinse to keep flavor) and stir them in. Let the soup simmer for 10 more minutes, then add the kale—let it wilt and soften in the hot broth for at least 3-5 minutes. Finish by stirring in grated Parmesan cheese and a squeeze of fresh lemon juice right before serving to add richness and brightness.
Top Tip
After making this soup a bunch of times, I’ve learned a few key things to make your Sausage White Bean Soup Recipe truly stand out and come together perfectly every time.
- Save the drippings: Scooping out sausage drippings halfway through cooking adds an unbeatable flavor boost.
- Don’t skip deglazing: Wine or even broth to scrape up pan bits makes a huge difference in richness.
- Low and slow simmers: Keeping a gentle simmer, not a rolling boil, helps flavors marry without toughening ingredients.
- Finish with lemon and cheese: It’s a small step that brightens and elevates the dish, making it pop!
How to Serve Sausage White Bean Soup Recipe
Garnishes
I love topping this soup with an extra sprinkle of Parmesan and a drizzle of good olive oil. Sometimes I throw on fresh chopped parsley or thinly sliced scallions for a little crunch and fresh herbal kick. A crack of black pepper on top is always welcome.
Side Dishes
My go-to side is crusty bread, especially my No-Knead Bread to soak up every last bit of broth. For something lighter, a simple green salad dressed with lemon vinaigrette balances the richness of the soup nicely.
Creative Ways to Present
For a dinner party, I serve this soup in warm, rustic bowls topped with a tiny dollop of herbed crème fraîche and a few crispy bacon crumbles. It feels like a special treat without needing extra effort.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in airtight containers in the fridge for up to 3 days. I recommend leaving out the parmesan and lemon until right before reheating to keep flavors fresh and the cheese from over-thickening the broth.
Freezing
This soup freezes like a charm! I let it cool completely, then portion it into freezer-safe containers. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove.
Reheating
I reheat the soup on the stove over low-medium heat, stirring frequently to prevent sticking. Before serving, I add a splash of broth or water to loosen it up if needed, and finish with fresh lemon juice and a sprinkle of Parmesan again.
Frequently Asked Questions:
Absolutely! There’s a slow cooker method where you sauté the veggies and sausage separately, then combine everything in the crock pot to simmer. It’s super convenient and delicious.
Half and half works well to keep the soup creamy but lighter. For a dairy-free option, you can use coconut milk but be mindful that it will add a slight coconut flavor.
Yes! Great Northern Beans or Pinto Beans are excellent alternatives, each bringing a slightly different texture and flavor. Just make sure canned beans are drained but not rinsed to retain flavor.
The base recipe has just a mild kick from red pepper flakes, but you can dial it up or down depending on your taste by adding more or omitting the flakes and choosing a hot or mild sausage variety.
Final Thoughts
This Sausage White Bean Soup Recipe is one of those dishes that feels like a warm hug in a bowl. It’s approachable, satisfying, and packed with flavor without requiring hours in the kitchen. Whether you’re making a cozy solo dinner or feeding friends, I hope it becomes one of your favorites as it is for me. Give it a try—you’ll be so glad you did!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Sausage and White Bean Soup featuring savory ground sausage, creamy cannellini beans, kale, and a touch of parmesan cheese in a rich broth, perfect for a comforting meal any day.
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 (low sodium recommended)
- 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: Combine oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out remaining 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 about halfway cooked, reduce heat to medium-low and partially cover the pot to encourage drippings. Continue to cook, stirring occasionally, until fully cooked, about 10-12 minutes total.
- Reserve Drippings: Scoop out 1 tablespoon of sausage drippings and set aside along with the cooked sausage. If drippings are insufficient, use butter as a substitute.
- Deglaze Pot: Turn off heat, pour in the white wine, and turn heat back to medium. Use a silicone spatula to scrape the browned bits from the bottom and sides of the pot to enhance flavor.
- Sauté Vegetables: Add the reserved drippings, butter, diced onions, and celery to the pot. Stir to combine and cook until liquid reduces by half, about 4-5 minutes.
- Add Aromatics and Seasonings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the combined seasonings. Cook for 1 minute, stirring frequently.
- Add Liquids and Simmer: Pour in chicken broth and heavy cream. Stir to combine and bring to a boil, then reduce to a simmer.
- Simmer Sausage: Return cooked sausage to the pot. Simmer partially covered for 20 minutes, stirring occasionally to meld flavors.
- Add Beans and Kale: Add the drained cannellini beans and simmer for 10 more minutes. Then 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 immediately.
Notes
- Crock Pot Method: Omit wine. Melt butter in crock pot, add onions, celery, garlic, Worcestershire, Dijon, and seasonings; toss to coat. Add chicken broth. Brown sausage in skillet, drain grease, then add to crock pot (deglaze skillet with wine if desired, adding to crock pot). Cover and cook high 3-4 hours or low 6-7 hours. Add beans last 30 minutes, kale last 5-8 minutes, then turn off heat and stir in heavy cream, parmesan, and lemon juice.
- Sausage Tips: Jimmy Dean Regular Pork Sausage is recommended but any sausage variety (hot, mild, turkey) can be used. For drippings, move sausage to one side halfway through cooking, tilt pot, and scoop drippings with a spoon.
- Beans Variation: Great Northern beans or a mix with cannellini beans works well. Pinto beans are a tasty alternative.
- Salt Control: Sausage, beans, and parmesan add salt; consider low sodium broth to keep sodium in check.
- Add-Ins: Frozen corn, peas, green beans, canned tomatoes, zucchini, spinach, or cabbage are good additions.
- Meat Substitution: Ground beef, turkey, or chicken can replace sausage but will alter the flavor profile.
- Serving Suggestion: Pairs well with no-knead bread or olive oil bread dip to soak up the broth.
- Storage: Store in airtight container refrigerated up to 3 days or freeze up to 3 months. Soup freezes well and reheats nicely.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
Leave a Reply