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This Sausage and White Bean Soup is packed with Italian sausage, white beans, and greens for a hearty, comforting bowl. It’s easy to make and hits the spot every time.
Sausage and White Bean Soup – A Reliable, Cozy Dinner
There’s something deeply satisfying about a pot of Sausage and White Bean Soup quietly simmering on the stove. It looks humble, but between the sausage, beans, and cream, this one means business.
The sausage adds richness, the beans make it hearty, and the cream smooths everything out without stealing the show. It’s simple, reliable, and the kind of soup that makes bread mandatory.
Why You’ll Love My Sausage and White Bean Soup
- One pot, minimal cleanup
- Hearty enough to be a full meal
- Ready in about 45 minutes
- Uses easy-to-find pantry ingredients
- Reheats well for leftovers
Key Ingredients and Tips
- Italian sausage: Mild or hot both work. Remove the casings to let the sausage break down and flavor the soup evenly.
- Brown first, don’t rush: Let the sausage really brown before moving on. That flavor is the backbone of the soup.
- Vegetable base: Dice the onion, carrots, and celery evenly so they cook at the same rate.
- Beans: Cannellini beans give the creamiest texture. Rinse them well to keep the broth clean.
- Add creaminess and thickness: Lightly mash some of the beans in the pot if you want a thicker soup.
- Simmer uncovered: This concentrates the broth and keeps the flavor from tasting flat.
- Kale: Remove the stems. They stay tough even after simmering.
- Finish gently: Add the cream at the end and keep the heat low so it doesn’t separate.
- Season at the end: Sausage and Parmesan add salt, so adjust once everything is finished.
How To Serve It
This Sausage and White Bean Soup is hearty enough to stand on its own, but it’s even better with something to scoop, dip, or round out the meal. I usually keep the sides simple and let the soup do most of the work. Here’s how I like to serve it:
Frequently Asked Questions
How do I store Sausage and White Bean Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I freeze this soup?
Yes. Let the soup cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Will the cream separate when reheating?
Reheat gently over medium-low heat and stir often. Avoid boiling and the soup will stay smooth.
Can I make this soup thicker or thinner?
For a thicker soup, lightly mash some of the beans in the pot. For a thinner soup, add a bit more chicken broth.
Can I use a different green instead of kale?
Yes. Spinach, Swiss chard, or escarole all work and can be added at the end.
Try These Recipes Next
- Slow Cooker White Chicken Chili
- Deconstructed Wonton Soup
- Chicken and Leek Soup
- Lasagna Soup
- Italian Penicillin Soup
Sausage and White Bean Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed
- 1 medium onion chopped
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes optional
- 6 cups chicken broth low sodium
- 2 15-ounce cans cannellini beans drained and rinsed
- 1 14.5-ounce can diced tomatoes
- 2 cups chopped kale stems removed
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook until browned, breaking it apart with a spoon, about 5 minutes.
- Stir in the onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
- Add the garlic, oregano, thyme, and red pepper flakes if using. Cook for 1 minute until fragrant.
- Pour in the chicken broth, beans, and diced tomatoes. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
- Stir in the kale and cook for another 5 minutes until wilted. Season with salt and black pepper to taste.
- Stir in the heavy cream, and simmer on low heat for 2 minutes.
- Ladle into bowls and serve with Parmesan cheese sprinkled on top.
Tips & Notes:
- Use mild or hot Italian sausage depending on your heat preference.
- For a thicker soup, lightly mash some of the beans before adding the kale.
- Add extra broth when reheating if the soup thickens too much.
- Reheat gently to keep the cream smooth.
