This might be the coziest meal to warm you up on a chilly evening. The rich blend of savory sausage and tender beans makes this Sausage White Bean Soup Recipe a real winner you'll want in your recipe rotation.
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Why You'll Love This Recipe
I absolutely cherish how this soup hits all the right notes—comfort, flavor, and simplicity. It's the kind of dish I come back to again and again when I want something hearty without fuss.
- Deep, savory flavor: The combination of sausage drippings, onions, and a splash of wine layers incredible depth into the broth.
- Simple to make: You just brown the sausage, sauté veggies, simmer, and stir in a few fresh ingredients — easy for weeknights.
- Nutrient-packed: With white beans and kale, it’s a comforting bowl that delivers fiber, protein, and vitamins.
- Customizable: You can easily swap meats, add veggies, or adjust heat to suit your taste.
Ingredients & Why They Work
Every ingredient here plays a delicious role, whether adding richness, texture, or that perfect touch of brightness at the end. It’s a well-balanced recipe that works even if you tweak a few things.
- Ground sausage: It’s the star, providing flavor and fat to build the soup’s savory base. I love using Jimmy Dean for reliable seasoning.
- Dry white wine: Adds complexity and helps deglaze the pot, capturing all those tasty browned bits.
- Butter: Adds richness and helps lightly caramelize the onions and celery for extra flavor.
- Yellow onion: The classic aromatic that melts into sweetness as it cooks.
- Celery: Offers crunch and subtle earthiness to balance the richness.
- Garlic: Because what’s savory without garlic? Adds that punch of aroma and warmth.
- Worcestershire sauce & Dijon mustard: These seasonings introduce umami and a mild tang that wakes up the broth.
- Chicken broth: The liquid foundation—low sodium lets you control your salt.
- Heavy cream: Gives the soup a silky, luxurious texture without overpowering.
- Cannellini beans: Creamy and mild, they soak up flavors and provide satisfying substance.
- Kale: A fresh, slightly bitter green to brighten the bowl and add color.
- Parmesan cheese: This finishes the soup with a salty, nutty richness that ties everything together.
- Fresh lemon juice: Just a splash wakes up all the flavors, giving the soup a clean finish.
Make It Your Way
One of my favorite things about this Sausage White Bean Soup Recipe is how easy it is to tweak based on what you have or crave. I usually stick pretty close to the original, but mixing in leftover veggies is always a win!
- Variation: Once, I swapped kale for spinach and added a handful of frozen peas—such a fresh twist that didn’t change a thing about the cozy vibe.
- Dietary swap: For a leaner soup, try ground turkey instead of sausage, but keep an eye on seasoning since turkey is milder.
- Heat level: Toss in a pinch more red pepper flakes if you want some subtle heat, or swap sausage types—hot ones bring a nice kick.
- Slow cooker style: If you’re busy, throw everything except the cream and parmesan into your crock pot, set on low, and enjoy hours later!
Step-by-Step: How I Make Sausage White Bean Soup Recipe
Step 1: Brown the Sausage and Save the Drippings
I like to cook the sausage over medium heat until about halfway done, then reduce to medium-low and cover it partially. This technique lets the drippings collect beautifully—pro tip: tilt the pan and spoon those drippings into a little ramekin for later. It’s pure flavor gold!
Step 2: Deglaze with Wine and Sauté Veggies
Once the sausage is out, turn off the heat and pour in the white wine. Use a spatula to scrape all those tasty browned bits stuck to the bottom of the pot—don’t skip this step! Then add your reserved sausage drippings back with butter, diced onions, and celery. Let it cook down for 4-5 minutes until the veggies soften and the liquid reduces by half.
Step 3: Add Seasonings and Broth, Then Simmer
Stir in the garlic, Worcestershire sauce, Dijon mustard, and your dried herb mix (oregano, basil, parsley plus a pinch of red pepper flakes). After a minute, pour in the chicken broth and cream. Bring everything to a boil, then lower to a simmer, and drop the browned sausage back in. Let it bubble away for about 20 minutes with the pot partially covered.
Step 4: Finish with Beans, Kale, and Brighteners
Add the white beans and simmer another 10 minutes, then stir in the chopped kale just long enough to wilt it—3 to 5 minutes max. Finish off by folding in the grated Parmesan and a squeeze of fresh lemon juice to brighten those savory notes.
Top Tip
Over the times I’ve made this soup, I’ve noticed that capturing those sausage drippings really makes the flavor pop. I used to just drain mine and miss out on that richness, so don’t be shy about using that fat—it’s the secret to next-level depth.
- Drippings Matter: Spoon out the drippings when sausage is halfway cooked to ensure you don’t lose that flavor-packed fat.
- Deglaze Thoroughly: Scrape the bottom of your pot with wine to lift every bit of browned goodness into your broth.
- Don’t Overcook Greens: Add kale last and only cook until just wilted to keep it vibrant and tender.
- Season Gradually: Adjust seasoning after simmering—between the sausage, beans, and parmesan, you might not need much extra salt.
How to Serve Sausage White Bean Soup Recipe
Garnishes
I’m a big fan of topping each bowl with an extra sprinkle of Parmesan and a few fresh parsley leaves. Sometimes, a dash of chili flakes adds just the right kick if you like it spicy. A drizzle of good olive oil doesn’t hurt, either.
Side Dishes
Nothing beats pairing this with my no-knead crusty bread for dunking into that flavorful broth. You might also enjoy it with a simple green salad to balance the heartiness.
Creative Ways to Present
I’ve served this in rustic bread bowls at casual dinner parties—they’re always a hit! For a cozy night in, an oversized mug or a deep soup bowl works perfectly and feels truly comforting.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 3 days, and honestly, it tastes even better the next day once the flavors have melded.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers and it lasts about 3 months. When thawed, the texture holds up well, especially if you add kale fresh after reheating.
Reheating
To reheat, I warm it gently on the stove over medium-low heat, stirring frequently until heated through. Adding fresh kale or a little extra lemon juice at this point refreshes the flavors nicely.
Frequently Asked Questions:
Absolutely! You can swap out the pork sausage for turkey, chicken, or even spicy Italian sausage. Just keep in mind that each will change the flavor slightly, and leaner meats may need a bit of additional fat or seasoning to keep the soup rich.
While white wine adds great depth, you can skip it if you prefer. Just make sure to deglaze the pan with a bit of broth or water and scrape those browned bits for flavor. The crock pot method doesn’t use wine at all and still tastes fantastic.
Sure! Simply omit the sausage and use vegetable broth. You can add extra beans or hearty veggies like mushrooms and carrots for texture and flavor. Using smoked paprika or liquid smoke can help mimic that smoky richness.
The key is to add kale towards the end of cooking and just let it wilt for a few minutes. Overcooking it will make the kale bitter and mushy, so keep an eye on the clock. You want it tender but still vibrant and fresh.
Final Thoughts
This Sausage White Bean Soup Recipe is one of those meals that feels like a warm hug after a long day. I hope you enjoy making it as much as I do, tweaking it to fit your fridge or mood, and sharing that comforting bowl with friends and family. Give it a try—I’m betting it’s going to be a new favorite for you, too.
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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, creamy white beans, and nutritious kale in a flavorful broth enhanced with herbs, garlic, and a splash of white wine. Creamy Parmesan and lemon juice finish the dish, making it a comforting and satisfying meal perfect for any season.
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
- 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
- Prepare seasonings and ingredients. Combine oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out all remaining ingredients before starting.
- Cook the sausage. Heat a large soup pot over medium heat, add the ground sausage and cook, crumbling it as you go. When sausage is halfway cooked, reduce heat to medium-low and cover partially to capture drippings. Continue cooking until sausage is fully cooked, about 10-12 minutes total.
- Reserve drippings. Scoop out 1 tablespoon of sausage drippings and set aside with the cooked sausage. Use butter if you don't have enough drippings.
- Deglaze the pot. Turn off the heat and add the white wine to the pot. Set heat back to medium and use a silicone spatula to scrape the browned bits from the bottom and sides for added flavor.
- Sauté vegetables. Add reserved drippings, butter, diced onions, and celery to the pot. Stir and cook until liquid reduces by half, approximately 4-5 minutes.
- Add seasonings and garlic. Stir in minced garlic, Worcestershire sauce, Dijon mustard, and the combined herbs. Cook for 1 minute until fragrant.
- Simmer the broth. Pour in chicken broth and heavy cream. Stir well, bring to a boil, then reduce to a simmer.
- Add sausage and simmer. Return the cooked sausage to the pot and simmer partially covered for 20 minutes, stirring occasionally.
- Add beans and kale. Stir in the Cannellini beans and simmer for 10 minutes. Then add chopped kale and cook until wilted, about 3-5 minutes.
- Finish the soup. Stir in grated Parmesan cheese and fresh lemon juice. Remove from heat and serve hot.
Notes
- The crock pot method simplifies preparation: omit wine, sauté vegetables and seasonings in butter in the crock pot, add broth, browned sausage, and cook on high 3-4 hours or low 6-7 hours. Add beans in the last 30 minutes, then kale for 5-8 minutes. Stir in cream, Parmesan, and lemon juice just before serving.
- For drippings, tilt the pot halfway through cooking sausage and spoon off drippings to enhance flavor.
- If preferred, substitute Great Northern beans or Pinto beans for Cannellini beans.
- Use low sodium chicken broth to control salt levels as sausage, beans, and Parmesan add natural saltiness.
- Optional additions include frozen corn, peas, green beans, canned tomatoes, zucchini, spinach, or cabbage for variety.
- Ground beef, turkey, or chicken can replace sausage but will change the flavor profile.
- Serve with crusty bread such as No-Knead Bread to soak up the broth.
- Store leftovers in an airtight container refrigerate up to 3 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 55 mg
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