Sausage and White Bean Soup

This Sausage and White Bean Soup is EASY to make on the stove top or in the crock pot. It's loaded with savory sausage, kale, and delicious white cannellini beans.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: American

Servings: people

Calories: 469kcal

Author: Stephanie

Ingredients

Seasonings

½ teaspoon EACH: oregano, basil, parsley
1 pinch red pepper flakes

Soup

1 lb. ground sausage regular, hot, or mild. see notes
½ cup dry white wine see notes
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 consider low sodium
¼ cup heavy cream can sub 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

US Customary - Metric

Instructions

See notes for Crock Pot method.
Combine the seasonings and set aside. Measure out remaining ingredients before beginning.
Heat a large soup pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, reduce heat to medium-low and cover partially. (This is the best way to ensure you get drippings). Continue to heat, stirring occasionally, until cooked through, about 10-12 minutes total.
Reserve 1 tablespoon drippings and set the sausage aside. (Butter can be used in lieu of drippings if needed.)
Turn heat off and add the wine, then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will add more flavor to the broth.
Add the reserved drippings, butter, onions and celery and stir to combine. Reduce the liquid by half, about 4-5 minutes.
Add the garlic, Worcestershire sauce, and Dijon and combined seasonings from step 1. Cook for 1 minute.
Add the chicken broth and heavy cream, and stir to combine. Bring to a boil, then reduce to a simmer.
Add the sausage back and simmer, partially covered, for 20 minutes. Stir occasionally.
Add the beans and simmer for 10 more minutes, then add the kale and let it wilt for 3-5 minutes.
Stir in the Parmesan cheese and lemon juice. Remove from heat and serve!

Notes

Crock Pot Method:

Note: Wine is not needed for this method.
Add the butter to the crock pot and let it melt. Add the diced onions, celery, garlic, Worcestershire sauce, Dijon, and seasonings. Toss to coat. Add the chicken broth.
Brown the sausage in a skillet. Drain the grease and transfer to the crock pot. (A splash of wine can be used to deglaze the skillet if desired, then transfer the wine/brown bits to the crock pot.)
Cover and cook on high for 3-4 hours or on low for 6-7. **Add the drained beans during the last 30 minutes**
Add the kale and let wilt, 5-8 minutes.
Turn heat off and slowly stir in the heavy cream followed by the Parmesan and lemon juice. Serve!

Pro Tips:

Sausage: Jimmy Dean Regular Pork Sausage is my preferred sausage for this recipe, but any variety may be used.
The best way to ensure that you are able to get drippings is to move the sausage to one side of the pot when it's about halfway done. Tilt the pot slightly to allow drippings to run down and use a spoon to scoop it up and transfer it to a small ramekin.
Beans: Great Northern Beans or a combination of that and Cannellini Beans is delicious in this. Pinto Beans are also great- I also have a Pinto Bean Soup with carrots in it and spinach instead of kale!
Sodium: The sausage, white beans, and parmesan add a good amount of salt to this soup, you may consider using low sodium chicken broth to control it.
Frozen corn, peas, green beans, and even canned tomatoes make great additions to this soup. Fresh zucchini is a great option as well as spinach or cabbage.
Ground beef, ground turkey, or ground chicken can be used as well, (although you can't beat the savory, well-seasoned flavor that sausage adds).
This pairs well with my No-Knead Bread to sop up that broth! My Olive Oil Bread Dip makes a good pre-soup snack as well!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes very well for future meals.

Nutritional information is an estimate and is per serving. There are 6 servings in this recipe. (Or approximately 9 cups.)

Nutrition