If you’re craving a comforting, hearty meal that warms you from the inside out, this Sausage and White Bean Soup Recipe is going to become your new go-to. Packed with savory Italian sausage, tender white beans, and a medley of fresh vegetables, every spoonful bursts with flavor and satisfying texture. It’s a fuss-free, versatile soup that feels like a big, cozy hug on a chilly day and makes an excellent centerpiece for any family dinner or casual gathering.
Ingredients You’ll Need
Though this recipe feels special, the ingredients are wonderfully straightforward and easy to find. Each component plays a crucial role—whether providing rich taste, vibrant color, or that perfect body to the soup.
- 1 lb Italian sausage (mild or spicy): The star protein that adds richness and a hint of spice depending on your choice.
- 1 tablespoon olive oil: Helps brown the sausage and soften the veggies with a subtle fruity undertone.
- 1 medium onion, diced: A sweet, aromatic base layer that melds beautifully with the sausage.
- 2 carrots, peeled and sliced: Adds a touch of natural sweetness and a lovely bright color.
- 2 celery stalks, sliced: Provides a slight crunch and subtle earthiness to balance the flavors.
- 3 garlic cloves, minced: Gives the soup a fragrant punch that ties everything together.
- 1 teaspoon dried thyme: Earthy and herbaceous, it deepens the savory notes.
- ½ teaspoon dried rosemary: Lends a piney aroma that complements the beans.
- ½ teaspoon black pepper: Adds a mild heat and sharpness.
- ½ teaspoon salt: Enhances every flavor in the pot just the right amount.
- 1 (15 oz) can diced tomatoes, undrained: Brings a subtle acidity and juicy texture.
- 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed: They provide creaminess, protein, and make the soup incredibly filling.
- 4 cups chicken broth: The flavorful liquid that ties all ingredients into a luscious soup.
- 2 cups chopped kale or spinach (optional): For a boost of color and nutrients, plus a fresh, leafy element.
- Grated Parmesan cheese and fresh parsley for garnish (optional): Adds a final touch of savory brightness and elegance when served.
How to Make Sausage and White Bean Soup Recipe
Step 1: Brown the Sausage
Start by heating the olive oil in a large pot over medium heat. Toss in the Italian sausage, breaking it up with your spoon or spatula as it cooks. Let it brown evenly until it has a beautiful golden color and mouthwatering aroma. If your pot collects extra grease, feel free to drain some—it helps keep the soup from getting too heavy while still preserving that rich flavor.
Step 2: Sauté the Vegetables
Once the sausage is perfectly browned, add the diced onion, carrot slices, and celery to the pot. Sauté these veggies for about 5 to 7 minutes until they soften and start releasing their natural sweetness. This step is key for building the soul of the soup, creating a base that’s both savory and vibrant.
Step 3: Add Aromatics and Seasonings
Now stir in the minced garlic, dried thyme, rosemary, salt, and black pepper. Cook everything together for about a minute until the garlic is fragrant and the herbs awaken your senses. This step layers in exciting complexity that will shine through every spoonful.
Step 4: Combine Tomatoes, Beans, and Broth
Pour in the canned diced tomatoes with their juices, the rinsed white beans, and the chicken broth. Stir to combine, then crank up the heat to bring the pot to a gentle boil. Once boiling, reduce the heat to low and let your soup simmer for 15 to 20 minutes. This allows all the flavors to meld wonderfully and the beans to soften even more.
Step 5: Add the Greens
If you’re using kale or spinach, stir it into the soup during the last 5 minutes of cooking. It will wilt beautifully, adding a fresh burst of color and a subtle earthy taste. Finally, taste the soup and adjust the seasoning if needed—sometimes just a pinch more salt or pepper makes all the difference.
How to Serve Sausage and White Bean Soup Recipe
Garnishes
Simple garnishes can elevate your Sausage and White Bean Soup Recipe from hearty to absolutely stunning. A sprinkle of freshly grated Parmesan cheese adds a salty richness that melts deliciously on top. Fresh parsley brings a lovely burst of color and a slight peppery brightness that cuts through the richness.
Side Dishes
This soup pairs beautifully with warm, crusty bread—perfect for dipping and soaking up every last drop. Garlic bread or a rustic baguette are splendid companions. For a lighter option, serve with a crisp side salad dressed in lemon vinaigrette to brighten the meal.
Creative Ways to Present
For a more elegant presentation, ladle the soup into individual bowls and garnish each with a small Parmesan crisp or a drizzle of extra virgin olive oil. You can also serve it in rustic bread bowls for a charming, rustic touch. Adding a few whole white beans or sausage crumbles on top adds texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Your Sausage and White Bean Soup Recipe keeps incredibly well in the fridge, making it perfect for meal planning. Store leftovers in an airtight container for up to 3 days. The flavors actually deepen and improve after resting overnight, so it’s even better the next day!
Freezing
This soup freezes beautifully, allowing you to enjoy it any time. Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It will keep for up to 3 months. Just be sure to leave some room at the top for expansion as it freezes.
Reheating
When you’re ready to enjoy your soup again, thaw it overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You may want to add a splash of broth or water to loosen it up if it’s thickened during storage.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage offers a leaner option and still provides great flavor. Just choose seasoned turkey sausage for a similar savory impact to the original recipe.
What type of white beans work best?
Cannellini and Great Northern beans are both fantastic choices. They hold their shape well during cooking and offer a creamy texture that complements the sausage perfectly.
Is it possible to make this soup vegetarian?
You can swap out the Italian sausage for a plant-based sausage or hearty mushrooms. Use vegetable broth instead of chicken broth, and add an extra splash of olive oil for richness.
Can I prepare this soup in a slow cooker?
Yes! Brown the sausage and sauté the vegetables first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours for tender, melded flavors.
How can I make the soup creamier?
For a creamier texture, mash a portion of the white beans before adding them into the pot, or blend a small amount of the soup and stir it back in. Both give a lovely smoothness without losing the hearty feel.
Final Thoughts
There’s just something magical about this Sausage and White Bean Soup Recipe that turns simple ingredients into pure comfort in a bowl. It’s nourishing, packed with flavor, and endlessly satisfying. I can’t wait for you to try making it and discovering how quickly it becomes a cherished part of your kitchen repertoire!
Print
Sausage and White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Sausage and White Bean Soup combines savory Italian sausage with tender white beans and fresh vegetables, simmered in a flavorful broth. Perfect for chilly days, this comforting soup is easy to prepare on the stovetop and can be customized with kale or spinach for added nutrition. Garnished with Parmesan cheese and fresh parsley, it makes a satisfying and warming meal.
Ingredients
Meat and Oil
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Herbs and Spices
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt
Other Ingredients
- 1 (15 oz) can diced tomatoes, undrained
- 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 4 cups chicken broth
- 2 cups chopped kale or spinach (optional)
- Grated Parmesan cheese and fresh parsley for garnish (optional)
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through. Remove any excess grease if necessary.
- Sauté Vegetables: Add diced onion, sliced carrots, and celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in minced garlic, dried thyme, dried rosemary, salt, and black pepper. Cook for 1 minute until the garlic is fragrant to enhance the flavor base.
- Add Liquids and Beans: Pour in the undrained canned diced tomatoes, rinsed white beans, and chicken broth. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 15 to 20 minutes to allow flavors to meld.
- Add Greens: If using kale or spinach, stir them into the pot during the last 5 minutes of cooking, allowing the greens to wilt and incorporate into the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.
Notes
- For a creamier texture, mash some of the white beans before adding them to the soup.
- This soup stores well and often tastes better the next day after the flavors have melded.
- Serve with crusty bread for a complete, hearty meal.
