Sausage and White Bean Soup: Cozy, Quick & Delicious

Name: Delicious Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: ½ teaspoon oregano; ½ teaspoon basil; ½ teaspoon parsley; 1 pinch red pepper flakes; 1 lb ground sausage (regular, hot, or mild); ½ 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); ¼ cup heavy cream (can substitute half and half); 2 (15.5 oz) cans Cannellini beans, drained but not rinsed; 3 cups kale, roughly chopped; 1/3 cup grated parmesan cheese; 1-2 tablespoons fresh lemon juice

Getting a hearty, comforting meal on the table doesn't have to be complicated, especially when you have this Sausage and White Bean Soup Recipe in your cooking arsenal. It’s like a warm hug in a bowl, perfect for busy nights or cozy weekends.

The image shows a large white pot with green handles filled with a creamy soup that has three main layers: a milky light beige broth, scattered chunks of light brown cooked meat, and soft white beans. Bright green leafy kale pieces float throughout the soup, adding color contrast, along with small bits of yellow celery and red chili flakes sprinkled on top. A silver soup ladle is standing inside the pot on the right side, and the pot is placed on a white marbled surface with green herbs to the left and a white textured cloth to the right. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage and White Bean Soup Recipe
Top Tip
How to Serve Sausage and White Bean Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I’ve made this soup countless times, and what keeps me coming back is how it nails the balance between rich sausage flavor and the creamy texture of white beans. It’s simple, satisfying, and always ends with that “Wow, I made this?” feeling.

Flavorful Simplicity: This soup combines everyday ingredients that pack a punch with herbs, sausage, and a touch of wine for depth.
Easy to Prepare: You don’t need to be a soup expert—just follow the steps, and you’ll have dinner ready in about an hour.
Flexible Ingredients: You can customize it easily with what you have on hand, like swapping kale for spinach or sausage type.
Perfect for Meal Prep: This soup stores and freezes beautifully, so you’ll always have comfort food waiting in your freezer.

Ingredients & Why They Work

The magic of this sausage and white bean soup lies in how each ingredient complements the others. The sausage brings savory richness, while white beans add creaminess and protein. Together with herbs and greens, it’s like a balanced hug for your taste buds. When you shop, look for good quality sausage and fresh greens for the best results.

Flat lay of a large mound of fresh raw ground sausage, a whole uncracked brown egg with a smooth shell, a diced yellow onion with bright white and yellow pieces, two crisp celery ribs cut into chunks, three peeled garlic cloves, a handful of fresh kale leaves roughly chopped, a small heap of bright white drained Cannellini beans, a wedge of pale yellow Parmesan cheese with a fine rind, a small white ceramic bowl filled with light golden butter, a small white bowl holding clear honey-golden dry white wine, another small white bowl of creamy pale heavy cream, a small white bowl with reddish dried oregano, bright green dried basil and parsley mixed together, a pinch of red pepper flakes in a separate small white bowl, a small white bowl with dark brown Worcestershire sauce, a small white bowl of smooth Dijon mustard, a small white bowl filled with fresh lemon juice, and a white ceramic dish of light golden chicken broth; all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground sausage: I love Jimmy Dean Regular for its perfect balance of seasoning, but feel free to use hot, mild, or even turkey sausage to suit your palate.
White wine: Adds subtle acidity and depth—the dry type works best, helping to lift the flavors without overpowering the soup.
Butter: For sautéing veggies and enriching the broth with a smooth, comforting mouthfeel.
Yellow onion: Brings a natural sweetness that balances the savory sausage.
Celery: Adds freshness and subtle crunch to the flavor base.
Garlic: The essential aromatic that ties all ingredients together beautifully.
Worcestershire sauce & Dijon mustard: Both add umami depth and complexity, an easy way to boost flavor without extra salt.
Chicken broth: Use low sodium if you want better control over saltiness; it creates a comforting, savory base.
Heavy cream: Gives the soup a velvety richness, though half and half works if you want it a bit lighter.
Cannellini beans: These creamy beans blend seamlessly into the soup, offering protein and texture.
Kale: Adds a beautiful pop of color and earthy flavor, plus extra nutrients.
Parmesan cheese: A sprinkle stirs in a salty, nutty finish that brightens the soup.
Fresh lemon juice: Right before serving, it cuts through the richness and lifts all the flavors beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this sausage and white bean soup recipe is how easy it is to tweak depending on what you’re craving or what’s in your fridge. I often switch up the greens or use different types of beans, which keeps things exciting without reinventing the wheel.

Spicy Kick: I once mixed in some hot Italian sausage instead of mild and added extra red pepper flakes—it was a wonderful heat boost without overwhelming the flavors.
Vegetarian Version: Swap sausage for smoky mushrooms or plant-based sausage substitutes and use vegetable broth—you won’t miss the meat.
Seasonal Veggies: Frozen corn or fresh zucchini tossed in add lovely textures and brighten the bowl, especially when fresh kale feels too robust.

Step-by-Step: How I Make Sausage and White Bean Soup Recipe

A white bowl filled with a creamy soup featuring three main layers: the base is a light, milky broth with small red pepper flakes sprinkled throughout, followed by yellow-white beans scattered evenly across the surface, and chunks of browned ground meat mixed with vibrant green kale leaves and diced celery pieces. A silver spoon rests inside the bowl on the right side. In the top left corner of the image, two slices of toasted seeded bread lean against the bowl. The background shows a white marbled texture and a white cloth napkin partially visible on the right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage to Build Flavor

Heat a large soup pot over medium heat and add your ground sausage. Here’s a trick: when the sausage is halfway cooked, push it to one side and tilt the pot slightly. This helps collect flavorful drippings, which you'll want to scoop out and save—it’s pure gold for the broth! Cover partially, stir occasionally, and cook for 10 to 12 minutes until it’s fully browned and crumbly.

Step 2: Deglaze and Sauté the Veggies

Turn off the heat and pour in the white wine to “clean” the bottom of the pot, scraping up all those tasty bits stuck to the pan. After that, add your reserved drippings, butter, diced onion, and celery. Cook it down for about 4 to 5 minutes until the liquid reduces by half and the veggies soften nicely.

Step 3: Add Seasonings and Broth

Stir in the garlic, Worcestershire sauce, Dijon mustard, and your mixed herbs—oregano, basil, parsley, and a pinch of red pepper flakes—then cook it for about a minute until fragrant. Next, pour in the chicken broth and heavy cream, mix everything well, and bring it to a gentle boil before lowering it to a simmer.

Step 4: Simmer the Soup with Beans and Greens

Return the sausage to the pot and simmer, partially covered, for about 20 minutes. Stir occasionally so it doesn’t stick. Then, add the drained white beans and simmer for another 10 minutes before tossing in the kale—just enough to wilt, usually 3 to 5 minutes. This keeps the greens bright and tender.

Step 5: Finish with Cheese and Lemon

Just before serving, stir in the grated Parmesan and fresh lemon juice. The cheese melts in, enriching the soup, while the lemon juice adds the perfect tang to balance everything out. Serve it warm and enjoy!

Top Tip

After making this soup numerous times, I’ve discovered a few little secrets that make a huge difference in flavor and texture. These tips will help you nail the sausage and white bean soup recipe every time.

Reserve Those Drippings: Collecting and using the sausage drippings adds a depth of flavor that canned broth alone just can’t match.
Don’t Overcook the Greens: Add kale last and give it just enough time to wilt; overcooked kale can turn bitter and mushy.
Use Low-Sodium Broth: Since sausage, beans, and parmesan all add salt, controlling broth saltiness helps balance the soup perfectly.
Deglaze with Wine: Scraping up browned bits with white wine adds a subtle acidity and layers that elevate this soup from good to great.

How to Serve Sausage and White Bean Soup Recipe

The image shows two white pots side by side on a white marbled surface, each filled with a thick light beige soup with visible tiny dark specks and small pieces of yellow and white vegetables. In the left pot, a pale yellow liquid is being poured in, and a light blue spatula rests inside the pot with its head submerged in the soup. In the right pot, a black ladle held by a woman’s hand scoops up browned ground meat from the creamy soup, which appears slightly thicker and more textured. Both pots have green handles and a soft, creamy color inside. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top this soup with an extra sprinkle of Parmesan and sometimes a little drizzle of good olive oil for richness. Fresh parsley adds a nice jewel-toned color and freshness, but crispy croutons or toasted bread crumbs are also fantastic if you want a little crunch.

Side Dishes

To soak up all that delicious broth, I love serving it alongside my no-knead bread or some crusty olive oil bread. A simple green side salad brightens the plate and keeps things balanced.

Creative Ways to Present

For a special dinner, I like to ladle the soup into rustic bowls and garnish with a sprig of fresh thyme or a tiny spoonful of chili oil for a surprising twist. Serving with a small dish of grated Parmesan at the side lets guests customize to taste, which is always a hit.

Make Ahead and Storage

Storing Leftovers

After the meal, I transfer leftovers into airtight containers and refrigerate. This soup tends to thicken a bit, so I just add a splash of broth or water when reheating for the perfect consistency. It keeps well for up to 3 days.

Freezing

This sausage and white bean soup freezes beautifully. I portion it out into freezer-friendly containers or bags, which makes busy weekday lunches or dinners a breeze. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring frequently to prevent sticking. If the soup has thickened in the fridge or freezer, just add a splash of broth or water to bring it back to the perfect soup warmth and texture.

Frequently Asked Questions:

Can I use other types of sausage in this recipe?

Absolutely! Mild, hot, or even turkey sausage work well. Just keep in mind that the flavor profile may shift slightly. I recommend using sausages you enjoy eating on their own for best results.

Do I have to use wine in the soup?

No, the wine adds subtle acidity and depth, but if you prefer not to use it, you can omit it or substitute with extra broth. For the slow cooker version, wine isn’t necessary at all.

Can I make this sausage and white bean soup recipe vegetarian?

Yes! Simply swap the sausage for plant-based options or increase the beans and add vegetables like mushrooms, and use vegetable broth instead of chicken broth. The soup will still be hearty and delicious.

How long does this soup keep in the fridge?

Stored in an airtight container, the soup keeps well for up to three days in the fridge. Reheat gently and add extra broth or water if it thickens too much when chilled.

Final Thoughts

This sausage and white bean soup recipe holds a special place in my kitchen for its comforting qualities and versatility. Whether you’re feeding family or want leftovers that taste even better the next day, this soup delivers every time. So next time you want cozy in a bowl, give this recipe a try—you’ll be so glad you did.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Sausage and White Bean Soup Recipe