Sausage White Bean Soup

This Sausage and White Bean Soup is perfect for cozy nights when you want something warm, filling, and packed with comforting flavors. It balances the savoriness of cooked sausage with tender cannellini beans and nutritious kale, all brought together in a rich broth that’s brightened up with parmesan and lemon juice. This soup is satisfying enough for dinner but still light enough to enjoy anytime.

I first made this recipe on a chilly fall evening and immediately loved how the sausage flavors infused the broth. Now it’s a frequent request in my household, especially when busy weeks call for easy reheatable dinners.

Ingredients

• Italian sausage: provides a rich savory base and seasoning so choose quality fresh sausage for the best flavor
• Olive oil: for sautéing vegetables and adding depth of flavor extra virgin works well here
• Onion, carrot, celery: classic soffritto trio that builds the foundation of the soup’s aroma and taste
• Garlic: adds necessary pungency and warmth to the soup
• Worcestershire sauce: enhances the meaty flavor with subtle umami notes use a reputable brand for best results
• Dijon mustard: adds brightness and a hint of tang to balance rich ingredients
• White wine: for deglazing the pan and lifting caramelized bits opt for a dry white wine you enjoy drinking
• Chicken broth: forms the liquid base low sodium versions allow better control of saltiness
• Heavy cream: gives the soup a creamy texture without overpowering the other flavors
• Cannellini beans: tender white beans that soak up flavors and add protein and fiber rinsed and drained from canned versions are fine
• Kale: sturdy leafy green that holds shape and adds color remove tough stems for best texture
• Parmesan cheese: grated into the soup for umami and creaminess fresh Parmigiano Reggiano is preferable
• Lemon juice: just a splash brightens the entire dish and cuts through richness

Instructions

Cook the sausage:

Start by heating a large pot over medium heat. Add the sausage and cook it until browned and fully crumbled, about 7 to 8 minutes. This step builds depth as the sausage renders fat and develops caramelized bits. Carefully reserve about one tablespoon of the sausage drippings by tilting the pot and spooning them out. Set the cooked sausage aside on a plate.

Deglaze the pot:

Add white wine to the pot to deglaze it, scraping up the browned bits stuck to the bottom. These add fantastic flavor to the broth. Let the wine reduce by about half, which should take a few minutes over medium heat.

Sauté the vegetables:

To the pot with reserved drippings, add olive oil if needed, then cook chopped onions, carrots, and celery over medium heat. Stir occasionally and cook until the vegetables soften and become fragrant, around 8 minutes. This soffritto stage creates the flavor foundation.

Add aromatic flavor boosters:

Stir in minced garlic, Worcestershire sauce, and Dijon mustard and cook for another minute until fragrant. These ingredients layer complexity and brighten the soup.

Build the broth:

Pour in chicken broth and heavy cream, raising the heat to bring the mixture to a gentle boil. Once boiling, reduce heat to low and return the browned sausage to the pot. Let the soup simmer uncovered for about 20 minutes so all the flavors meld.

Add beans and kale:

Stir in rinsed cannellini beans and simmer for 10 minutes so they soak up the broth’s taste. Then add chopped kale and cook just until wilted but still vibrant green, roughly 5 minutes.

Finish with cheese and lemon:

Turn off the heat, stir in freshly grated Parmesan cheese and a splash of lemon juice to brighten. Season with salt and pepper to taste, remembering the sausage and cheese add salt naturally.

I love how the combination of garlic, Worcestershire sauce, and Dijon elevate the broth beyond your typical sausage soup. The kale adds a nice earthy bite that balances the richness perfectly. One of my fondest memories is making a big pot of this soup for a family gathering on a cold evening and watching everyone go back for seconds with smiles.

Storage Tips

This soup keeps well covered in the refrigerator for up to three days. For longer storage, portion it into airtight containers and freeze for up to three months. When reheating, do so gently on the stove or in the microwave to avoid curdling the cream.

Ingredient Substitutions

If you want to lighten the soup, swap heavy cream for whole milk or half and half, but the texture will be less rich. Ground turkey or chicken sausage can replace pork sausage for a leaner option. If you do not have kale, spinach or Swiss chard work well as leafy greens. Cannellini beans can be swapped for Great Northern or navy beans without changing the character of the soup.

Serving Suggestions

This soup pairs beautifully with crusty bread or homemade no knead bread perfect for dipping into the flavorful broth. A green salad with mustard vinaigrette on the side adds a refreshing contrast to the rich soup. For an appetizer, try an olive oil and herb dip served with toasted baguette slices.

Serve hot with crusty bread and a sprinkle of Parmesan for a comforting meal. Leftovers reheat beautifully.

Common Questions About the Recipe

→ What type of sausage works best?

Pork sausage, such as Jimmy Dean Regular, provides the best savory flavor, but you can use ground turkey, beef, or chicken for a lighter option.

→ Can I use other beans?

Yes, Great Northern Beans or Pinto Beans also complement the savory base nicely for variation.

→ How can I add more vegetables?

Fresh zucchini, frozen corn, peas, green beans, spinach, or cabbage can be added to enhance texture and nutrition.

→ How long does it keep in the freezer?

Stored airtight, this soup freezes well for up to three months without losing flavor or texture.

→ Any tips for maximizing flavor?

Reserving sausage drippings and deglazing the pan with white wine adds rich depth, while parmesan and lemon juice finish the broth with umami and brightness.