White Bean and Sausage Soup Recipe

I absolutely love this White Bean and Sausage Soup Recipe because it’s the perfect mix of hearty and wholesome — just what you need when you want something comforting but not too heavy. The combination of tender white beans, savory Italian sausage, and fresh herbs creates a flavor that feels both cozy and fresh. When I’m craving a warm meal on a chilly evening, this soup hits all the right notes.

What’s great about this White Bean and Sausage Soup Recipe is how easy it is to make ahead and how versatile it is. It’s a one-pot wonder that fills your kitchen with amazing aromas while letting you relax with minimal fuss. Plus, it reheats beautifully, making it just as perfect the next day for lunch or a quick dinner.

this Recipe

Ingredients You’ll Need

Each ingredient in this White Bean and Sausage Soup Recipe adds something special. From savory Italian sausage to creamy white beans and fresh kale, this soup feels homemade and nourishing. When shopping, pick fresh herbs if you can — they really brighten the flavor.

• Bulk Italian sausage: I prefer mild, but spicy works great if you like heat; browning it well brings out rich flavor.
• Onion: Finely chopped for even cooking and sweetness that balances the sausage.
• Garlic cloves: Sliced to release aroma without overwhelming the soup.
• Reduced-sodium chicken broth: The base for a flavorful, comforting soup; reduced sodium helps control saltiness.
• Pinto or cannellini beans: I lean toward cannellini for creaminess, rinsed to reduce excess sodium.
• Diced tomatoes (undrained): Adds a touch of acidity and depth for that classic Italian vibe.
• Medium pearl barley: For a wonderful chewy texture and extra heartiness.
• Large carrot: Sliced thinly to cook quickly and provide subtle sweetness.
• Celery rib: Adds a mild earthiness and crunch that balances the sausage.
• Fresh sage: Minced for a fragrant herbal lift; dried can substitute if needed.
• Fresh rosemary or dried rosemary: Crushed lightly to infuse the broth with piney notes.
• Fresh kale: Chopped and added toward the end for vibrant color and nutrients.

Variations

I love experimenting with this White Bean and Sausage Soup Recipe, and you should too! It’s easy to swap or add ingredients to match your taste or what’s in season.

• Switch the Sausage: Sometimes I use chicken or turkey sausage for a lighter version, and it still tastes fantastic.
• Beans Variety: You can try navy or great northern beans if you want a different creamy texture.
• Greens Swap: If kale isn’t your thing, spinach or Swiss chard also work beautifully.
• Extra Veggies: Feel free to throw in zucchini, bell peppers, or even mushrooms for added color and flavor.

How to Make White Bean and Sausage Soup Recipe

Step 1: Brown the Sausage and Sauté Onions

Start by heating up a large pot or Dutch oven over medium heat. Cook the bulk Italian sausage along with the finely chopped onion, stirring regularly, until the sausage loses its pink color and the onions go soft—about 6 to 7 minutes. This step really builds the base flavor, so don’t rush it. Then add the sliced garlic and cook for just one more minute to avoid burning it. If you notice excess fat or moisture, drain it off before the next step — this keeps the soup from turning greasy.

Step 2: Add Broth, Beans, Vegetables, and Herbs

Pour in the reduced-sodium chicken broth, then add the rinsed beans, diced tomatoes with their juices, pearl barley, sliced carrot, and celery. Sprinkle the minced fresh sage and rosemary on top, then give everything a good stir. Bring your pot to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer gently for about 45 minutes. This slow simmering softens the barley and melds all the flavors together. Pro tip: If you’re planning leftovers, you might want to cook the barley separately to prevent it from soaking up all the broth over time — I learned this the hard way!

Step 3: Stir in the Kale and Finish Cooking

After 45 minutes, add the chopped kale to the pot. Stir well to combine and bring the soup back up to a simmer. Cover the pot again and cook for another 25 to 30 minutes, or until the kale and other veggies are tender. The kale keeps the soup fresh and adds that satisfying pop of color I always love. Once everything is tender and flavorful, you’re ready to enjoy!

How to Serve White Bean and Sausage Soup Recipe

Garnishes

I usually top this soup with a sprinkle of freshly grated Parmesan and a drizzle of good-quality extra virgin olive oil. Sometimes I add a few torn basil leaves for freshness. These simple touches lift the soup and add a little extra layer of flavor that makes every spoonful unforgettable.

Side Dishes

To keep things cozy, I love pairing this White Bean and Sausage Soup Recipe with crusty bread — like a warm baguette or garlic bread. A simple green salad or roasted vegetables are good options too if you want something lighter on the side.

Creative Ways to Present

For special dinners, I’ve ladled this soup into rustic bread bowls — it’s always a hit and makes the meal feel extra special. Another fun idea is to serve it in small cups as an appetizer at a casual gathering. It’s hearty enough to satisfy but still elegant served in mini portions.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to 4 days. Just make sure to cool the soup completely before sealing it — this helps keep flavors fresh and prevents sogginess. I’ve noticed the flavors actually deepen overnight, which is a nice bonus!

Freezing

This soup freezes really well. I portion it out into freezer-safe containers and leave some space at the top since it expands when frozen. You can freeze for up to 3 months. When ready to eat, thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens too much. Avoid microwaving straight from frozen, or the texture can get uneven. I find slow reheating helps keep the sausage juicy and the kale bright.

FAQs

Final Thoughts

This White Bean and Sausage Soup Recipe quickly became one of my go-to dishes because it’s so dependable and tastes like a warm hug in a bowl. I love how it manages to be simple yet full of layers and depth, and I know you’ll appreciate that, too. Trust me, once you try it, you’ll find yourself coming back to it whenever you want something effortless but delicious — it’s a keeper!

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