White Bean and Sausage Soup Recipe

This hearty White Bean and Sausage Soup is made with savory Italian sausage, creamy cannellini beans, tender kale, carrots, and onions, all simmered in a rich garlic-infused broth. The result is a robust and flavorful soup that is a complete meal in a bowl. Perfect for a satisfying weeknight dinner, this recipe is ready in under an hour, serves four to six people, and is ideal for the slightly cooler evenings as summer transitions to fall.

White Bean and Sausage Soup Ingredients

• 1 tbsp olive oil
• 450g (1 lb) Italian sausage (sweet or hot), casings removed
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried thyme
• Pinch of red pepper flakes (optional)
• 6 cups chicken broth
• 2 (425g/15 oz) cans cannellini beans, rinsed and drained
• 1 large bunch of kale, stems removed and leaves chopped
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese, for serving

How To Make White Bean and Sausage Soup

1. Brown the Sausage: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until it is browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving the rendered fat in the pot.
2. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened.
3. Add Aromatics: Stir in the minced garlic, dried oregano, dried thyme, and optional red pepper flakes. Cook for another minute until the garlic is fragrant.
4. Simmer the Soup: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the rinsed cannellini beans and the cooked sausage back into the pot. Bring the soup to a simmer.
5. Cook and Wilt Greens: Once simmering, reduce the heat to low and let it cook for at least 15 minutes to allow the flavors to meld together. Stir in the chopped kale and cook for another 5 minutes, or until the kale has wilted and is tender.
6. Season and Serve: Season the soup with salt and freshly ground black pepper to your taste. Ladle the hot soup into bowls and top with a generous sprinkle of grated Parmesan cheese before serving.

Recipe Tips

• Use Good Quality Sausage: The Italian sausage is the flavor powerhouse of this soup. Whether you choose sweet or hot, using a good-quality sausage will make a significant difference in the final taste.
• Don’t Skip the Sauté: Taking the time to properly soften the onion, carrots, and celery (the “soffritto”) builds a deep, savory base of flavor for the entire soup.
• Add Greens at the End: To keep the kale vibrant green and tender-crisp, add it during the last few minutes of cooking. If you add it too early, it can become overcooked and lose its texture.
• Mash Some Beans: For a creamier broth without adding any cream, take about a cup of the soup (with beans and broth) after it has simmered, blend it until smooth, and stir it back into the pot. Alternatively, you can mash some of the beans against the side of the pot with a spoon.

What To Serve With White Bean And Sausage Soup

This soup is a hearty meal all on its own, but it’s wonderful served with a side of crusty bread or garlic bread for dipping into the flavorful broth. A simple green salad with a light vinaigrette can also be a refreshing accompaniment to balance the richness of the soup. For an extra touch, a swirl of pesto on top of each bowl adds a bright, herby note.

How To Store White Bean And Sausage Soup Leftovers

• Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. The flavors will continue to develop, making it even tastier the next day.
• Freeze: This soup freezes very well. Once cooled, ladle it into freezer-safe containers or bags, leaving a little space at the top for expansion. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stovetop. Note that the kale’s texture may soften slightly after freezing.

White Bean and Sausage Soup Nutrition Facts

• Calories: 410 kcal
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 50mg
• Sodium: 1200mg
• Total Carbohydrate: 35g
• Dietary Fiber: 9g
• Sugars: 7g
• Protein: 22g

Frequently Asked questions

• Can I use other types of beans? Yes. While cannellini beans are classic, you could also use Great Northern beans, navy beans, or even chickpeas in this recipe with great results.
• Can I use spinach instead of kale? Absolutely. Spinach is a great substitute. Since it wilts much faster than kale, stir it in just before you’re ready to serve the soup.
• Can I make this soup with dried beans? Yes, but you will need to cook the beans separately first. Soak about 1 ½ cups of dried beans overnight, then cook them until tender before proceeding with the soup recipe at step 4.
• Is this soup very spicy? The spice level depends on the type of sausage you use. If you use sweet Italian sausage and omit the red pepper flakes, the soup will be savory and not spicy at all. For more heat, use hot Italian sausage and be generous with the red pepper flakes.