This might be the most comforting, soul-warming bowl you'll make this season. I’m talking about a hearty, savory Sausage and White Bean Soup Recipe that feels like a warm hug after a long day. It’s easy, packed with flavor, and just downright satisfying.
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Why You'll Love This Recipe
I absolutely adore this Sausage and White Bean Soup Recipe because it’s the perfect mix of creamy beans, savory sausage, and fresh kale — all coming together in one pot that guarantees cozy, rich flavors with minimal fuss. It’s become a go-to in my kitchen whenever I crave something hearty without a ton of work.
- Savory Depth: The combination of sausage drippings, white wine, and Worcestershire sauce layers the broth with incredible depth that’s simply delicious.
- Simple Yet Impressive: This soup might look gourmet, but it’s a straightforward recipe anyone can pull off, which is fantastic for busy evenings.
- Nutritious and Filling: With beans and kale, it’s packed with fiber and vitamins, making it a balanced meal that warms you from the inside out.
- Highly Customizable: You can easily adjust the heat, swap proteins, or add veggies depending on what you have at home — super flexible!
Ingredients & Why They Work
Each ingredient in this Sausage and White Bean Soup Recipe plays a special role to build that comforting, layered flavor. I always recommend using good-quality sausage and fresh greens to really make it pop. Plus, the mix of herbs and seasonings keeps things bright without overwhelming the palate.
- Ground sausage: The foundation of flavor; I like Jimmy Dean for its perfect blend of seasoning, but mild, hot, or even spicy chili sausage work beautifully.
- Dry white wine: Adds a subtle acidity that brightens the soup and deglazes the pot to capture those caramelized bits.
- Butter: Enhances richness and helps soften the onions and celery.
- Yellow onion: Adds a mild sweetness that balances the savory sausage.
- Celery: Provides fresh, aromatic crunch and depth.
- Garlic: Gives that signature warm garlicky note I always crave in soups.
- Worcestershire sauce: A secret umami booster that deepens the broth.
- Dijon mustard: Adds a subtle tang and helps tie the flavors together.
- Chicken broth: The body of the soup; I prefer low sodium so I can control the salt levels.
- Heavy cream: Makes the broth luxuriously creamy without being too heavy; half and half also works well.
- Cannellini beans: The creamy white beans add thickness and hearty texture.
- Kale: Adds vibrant color and nutrition, plus it wilts perfectly into the soup.
- Parmesan cheese: Stirred in at the end for that salty, nutty finish.
- Fresh lemon juice: A bright touch that lifts and balances the richness.
Make It Your Way
One of my favorite things about this Sausage and White Bean Soup Recipe is how easy it is to tweak. I've played around with swapping proteins and adding different veggies, so you should feel free to build it according to your taste and pantry.
- Variation: Sometimes I swap the sausage for ground turkey when I want a lighter option — still tasty but a bit leaner.
- Spice it up: If you like a little heat, I add an extra pinch of red pepper flakes or use hot Italian sausage instead of mild.
- Veggies: Frozen corn or peas are great additions, and I occasionally toss in zucchini for a fresh summer twist.
- Diet-friendly: For a dairy-free version, leave out the cream and cheese — the soup stays delicious and hearty.
Step-by-Step: How I Make Sausage and White Bean Soup Recipe
Step 1: Browning the sausage for maximum flavor
Start by heating a large pot over medium heat and add your ground sausage. Break it up as it cooks, then when it’s about halfway done, reduce the heat to medium-low and cover it partially. This gentle cooking helps the sausage render out its tasty drippings, which are gold for flavor.
Step 2: Capturing the drippings and building the base
Once the sausage is cooked through, scoop out about a tablespoon of those drippings — trust me, don’t skip this step! Add the white wine to the now-empty pot, turning the heat back up, and use a spatula to scrape the bottom clean. This will lift all those flavorful browned bits into the liquid, elevating your broth.
Step 3: Veggies, seasoning, and simmering
Add butter, onions, and celery to the pot with your saved drippings, and cook until the veggies soften and the liquid reduces by about half. Stir in garlic, Worcestershire sauce, Dijon mustard, and your herbs, cooking for just a minute to release their aromas. Then pour in chicken broth and cream, bring it to a boil, and reduce to a simmer before adding the sausage back.
Step 4: Adding beans, kale, and finishing touches
After simmering for 20 minutes with the sausage, throw in the drained beans and let everything cook together for 10 more minutes. Then add the kale and cook just until wilted, about 3-5 minutes. Stir in Parmesan and a splash of fresh lemon juice to brighten it all up. And voilà, you’ve got a bowl full of cozy goodness!
Top Tip
I’ve made this Sausage and White Bean Soup Recipe dozens of times, and the little tricks I’m sharing now really boost your success rate and flavor payoff. Keeping the drippings and deglazing with wine is a game changer you can’t skip!
- Save those drippings: Moving the sausage to one side so drippings pool is the key to capture and use that rich flavor instead of pouring it down the drain.
- Deglaze your pot: Using dry white wine to lift all those caramelized bits is what makes the broth taste so deep and savory.
- Don’t overcook kale: Add it near the end and just wilt it gently so you keep that lovely color and a bit of bite.
- Control your salt: Because the sausage, beans, and Parmesan naturally add saltiness, I always start with low sodium broth to prevent over-salting.
How to Serve Sausage and White Bean Soup Recipe
Garnishes
I usually finish my bowls with an extra sprinkle of freshly grated Parmesan and a crack of black pepper. Sometimes I add a few torn fresh basil leaves if I have them on hand for a fragrant lift, or a little extra lemon zest for brightness. Having good crusty bread nearby for dipping is a must!
Side Dishes
This soup pairs wonderfully with a simple green salad dressed with lemon vinaigrette, or for chillier days, my no-knead bread to soak up every last drop. If you want a snack before, my olive oil and herb dip with toasted baguette slices is a family favorite.
Creative Ways to Present
I’ve even served this soup in rustic bread bowls for a cozy dinner party — it’s beautiful and perfectly portable. For a casual weeknight, ladle it into sturdy mugs so everyone can enjoy it while curled up on the couch. Presentation really amps up the warm-and-welcoming vibe!
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in your fridge. I find it tastes even better the next day as the flavors meld. It keeps well for up to 3 days, so it’s perfect for meal prepping lunches or quick dinners.
Freezing
This Sausage and White Bean Soup Recipe freezes beautifully. I like to portion it into individual airtight containers or heavy-duty freezer bags so I can thaw exactly what I need. It keeps well for up to 3 months without losing flavor or texture.
Reheating
When reheating, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally. This way the kale stays vibrant and the cream doesn’t separate. A quick sprinkle of fresh parmesan before serving revives the flavors nicely.
Frequently Asked Questions:
Absolutely! While Cannellini beans are classic for this recipe, Great Northern beans or even pinto beans work well. Just make sure to drain but not rinse canned beans to keep the starch that thickens the soup.
No worries if you don’t have white wine on hand. You can substitute with extra chicken broth or a splash of white grape juice mixed with a teaspoon of vinegar. The wine mainly helps deglaze the pot and add brightness, so these options work fine.
Yes! The recipe even has a crock pot method. You brown the sausage first, then add everything else except cream, cheese, and lemon juice to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Add the kale near the end, then stir in the cream and parmesan just before serving.
This soup naturally has salt from the sausage, beans, and Parmesan cheese. Using low sodium chicken broth is the easiest way to control saltiness. Also, taste before adding extra salt. You can always add salt at the end to suit your preference.
Final Thoughts
This Sausage and White Bean Soup Recipe is a personal favorite because it’s a dish that feels special, but doesn’t take hours or exotic ingredients to pull off. It’s perfect for weeknights or weekends when you want comfort food that’s nourishing and vibrant all at once. I hope you enjoy making (and eating!) it as much as I do — it’s one of those recipes that quickly becomes a staple you'll want to return to 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
A hearty and flavorful Sausage and White Bean Soup featuring savory ground sausage, white beans, kale, and a touch of cream for richness. This comforting soup is enhanced with herbs, garlic, and a splash of white wine, perfect for a satisfying meal any day.
Ingredients
Seasonings
- 0.5 teaspoon oregano
- 0.5 teaspoon basil
- 0.5 teaspoon parsley
- 1 pinch red pepper flakes
Soup
- 1 lb 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 (or 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
- 1-2 tablespoons fresh lemon juice
Instructions
- Combine seasonings: Mix oregano, basil, parsley, and red pepper flakes together and set aside. Measure out all remaining ingredients before starting.
- Cook sausage: Heat a large soup pot over medium heat. Add the ground sausage and cook, breaking it up as it cooks. When about halfway cooked, reduce heat to medium-low and partially cover the pot to allow drippings to collect. Continue cooking and stirring occasionally until sausage is fully cooked, about 10-12 minutes total.
- Reserve drippings: Scoop out 1 tablespoon of sausage drippings and set aside. Set the cooked sausage aside separately. If drippings are insufficient, substitute with butter.
- Deglaze pot with wine: Turn off heat temporarily and add the white wine to the pot. Turn heat back to medium and use a silicone spatula to scrape the bottom and sides of the pot, loosening browned bits to add flavor to the broth.
- Sauté vegetables: Add the reserved drippings, butter, diced onion, and celery to the pot. Stir to combine and cook until the liquid has reduced by half, approximately 4-5 minutes.
- Add aromatics and seasonings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the pre-mixed seasonings. Cook for 1 minute to bloom flavors.
- Add liquids and simmer: Pour in chicken broth and heavy cream, stirring to combine. Bring the soup to a boil, then reduce to a simmer.
- Reintroduce sausage: Add the cooked sausage back to the pot. Simmer partially covered for 20 minutes, stirring occasionally.
- Add beans: Stir in the drained Cannellini beans and continue simmering for 10 more minutes.
- Add kale: 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
- For Crock Pot method: Melt butter in slow cooker, add onions, celery, garlic, Worcestershire sauce, Dijon, and seasonings, toss to coat. Add chicken broth. Brown sausage separately, drain grease, add sausage (and optionally deglaze skillet with wine and add liquid) to slow cooker. Cook on high 3-4 hours or low 6-7 hours. Add drained beans last 30 minutes. Add kale 5-8 minutes before serving. Stir in cream, parmesan, and lemon juice at the end.
- Preferred sausage is Jimmy Dean Regular Pork Sausage, but any type (mild, hot) works well.
- To get drippings for extra flavor, when sausage is halfway cooked, push it to one side of pot, tilt to collect drippings and reserve.
- Beans alternatives: Great Northern Beans or Pinto Beans are tasty substitutions.
- Choose low sodium chicken broth to control salt levels since sausage, beans, and parmesan add saltiness.
- Additions like frozen corn, peas, green beans, canned tomatoes, zucchini, spinach, or cabbage work well.
- Ground beef, turkey, or chicken can substitute sausage but will alter flavor.
- Best served with crusty bread such as no-knead bread to soak up broth.
- Store soup in airtight container, refrigerate up to 3 days or freeze up to 3 months.
- Nutritional info is an estimate per serving. Yield is approximately 6 servings or 9 cups total.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 65 mg
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