I absolutely love this White Bean and Sausage Soup Recipe because it combines hearty, wholesome ingredients with the kind of cozy flavors that warm you up from the inside out. When the chill sets in or you’re craving something comforting but nourishing, this soup is exactly what you want simmering on the stove. It’s packed with Italian sausage, tender beans, fresh herbs, and vibrant kale — a perfect harmony of textures and tastes.
When I first tried this recipe, I was amazed at how easy it was to throw together yet how satisfying it felt after a bowl (or two). You’ll find that this White Bean and Sausage Soup Recipe is not only delicious but also great for making ahead or stretching out for leftovers, which is a huge win in my book. It’s that kind of kitchen wonder that balances quick prep with long, slow simmered goodness.
Why You’ll Love This Recipe
- Hearty and Healthy: Loaded with beans, veggies, and lean sausage for a nourishing meal.
- Simple, Comforting Flavors: Combines savory sausage with fresh herbs for a cozy, satisfying soup.
- Great Make-Ahead Meal: Keeps well and tastes even better the next day.
- Versatile and Easy to Customize: You can swap ingredients or add extras to fit your taste or dietary needs.
Ingredients You’ll Need
Every ingredient in this White Bean and Sausage Soup Recipe plays a role in building layers of flavor and texture— from the spicy, savory sausage to the creamy beans and tender barley. I always recommend fresh herbs when you can find them because they lift the whole dish to the next level.
- Italian sausage: I like to use bulk sausage so I can break it up easily; choose mild or spicy depending on your mood.
- Onion: Finely chopped for a mellow sweetness that blends well.
- Garlic cloves: Thinly sliced to infuse the soup with that signature aromatic depth.
- Reduced-sodium chicken broth: Keeps the salt in check but still offers rich flavor.
- Pinto or cannellini beans: I prefer cannellini for their creamy texture, but pinto beans work just as well.
- Diced tomatoes: I use canned with juices for convenience and a touch of acidity.
- Medium pearl barley: Adds lovely chewiness and heartiness—you’ll appreciate its texture.
- Carrot: Sliced thin for sweetness and color contrast.
- Celery rib: Adds that classic mirepoix flavor base.
- Fresh sage: Minced for that earthy, slightly peppery lift.
- Fresh or dried rosemary: Crush dried for better flavor release or chop fresh finely.
- Kale: Chopped fresh kale brings brightness and a nutritional boost to the soup.
Variations
I love making this White Bean and Sausage Soup Recipe my own by tweaking a few things depending on the season or what’s in my fridge. Feel free to experiment—the beauty of this soup is how forgiving and flexible it is.
- Meat-Free Version: Swap the sausage for hearty mushrooms or smoked tofu—I’ve done this for veggie-loving friends, and they always loved it.
- Grain Swap: Use quinoa or farro instead of barley if that’s what you have on hand; it changes the texture but keeps things hearty.
- Spice It Up: Adding a pinch of red pepper flakes or a dash of smoked paprika gives the soup a kick that my family goes crazy for.
- Seasonal Greens: If kale isn’t in season, try spinach, chard, or collard greens instead—you’ll still get that fresh green goodness.
How to Make White Bean and Sausage Soup Recipe
Step 1: Browning the Sausage and Aromatics
Start by heating a large pot or Dutch oven over medium heat. Add the bulk Italian sausage and chopped onion. I like to break the sausage into small pieces with my wooden spoon as it cooks, aiming for a nice crumbly texture. After about 6 to 7 minutes, when the sausage is no longer pink and the onion is translucent, toss in the sliced garlic and cook it just another minute—garlic burns easily, so keep an eye on it. Then, drain off any excess fat or moisture to keep the soup from becoming greasy.
Step 2: Building Your Soup Base
Next, stir in the chicken broth, rinsed beans, diced tomatoes with their juices, barley, carrot, celery, minced sage, and rosemary. This is where the flavors start to marry beautifully. Bring everything to a boil, then turn the heat down low, cover the pot, and let it simmer gently for about 45 minutes. This slow cooking lets the barley soften perfectly and the flavors deepen—take this time to set the table or prep a fresh salad.
Quick tip: If you plan on saving some for leftovers, you might want to cook the barley separately and add it when you reheat individual portions. The barley tends to soak up broth over time, which can thicken the soup more than you want.
Step 3: Adding the Kale and Final Simmer
Stir in the chopped kale and bring the soup back to a boil. Then, reduce the heat, cover, and simmer for about 25 to 30 minutes until the kale and vegetables are tender. I love this step because the kale holds its shape but becomes wonderfully tender, adding a fresh, slightly earthy punch to the mix. Give the soup a taste at the end and adjust salt and pepper as needed before serving.
Pro Tips for Making White Bean and Sausage Soup Recipe
- Sauté Carefully: Cook sausage and onions on medium heat to brown without burning the garlic later on—burnt garlic can make the whole soup bitter.
- Rinse Beans Well: Rinsing canned beans reduces excess sodium and starchy flavors, leading to a cleaner-tasting soup.
- Add Greens Last: Stir kale in late to keep its vibrant color and nutrient punch while still softening it just right.
- Barley Trick: If serving leftovers, cooking barley separately avoids the soup getting too thick or gummy over time.
How to Serve White Bean and Sausage Soup Recipe
Garnishes
I usually top the bowls with a little freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley when I serve this soup. The Parmesan adds a salty, umami richness that complements the sausage beautifully, and parsley brings a fresh pop of color and mild brightness. Sometimes I also drizzle a bit of good-quality extra virgin olive oil on top for a silky finish.
Side Dishes
Crusty bread is my go-to side with this White Bean and Sausage Soup Recipe—think a rustic baguette or a warm sourdough slice perfect for dunking. A simple green salad with a light vinaigrette balances the heartiness and keeps the meal fresh. On chilly days, some roasted vegetables or garlic knots make the meal feel extra special.
Creative Ways to Present
For a cozy dinner party, I like to serve this soup in heavy-duty ceramic soup crocks with a few sprigs of fresh herbs tucked into each bowl for a pretty, rustic touch. You can also ladle the soup into small croissants or bread bowls for a fun, crowd-pleasing presentation. Pairing it with a glass of red wine and some good company makes it feel like a true Italian-style feast.
Make Ahead and Storage
Storing Leftovers
After the soup cools, I store leftovers in airtight containers in the refrigerator for up to 4 days. I find that it tastes even better the next day since the flavors have had time to mingle. Just give it a good stir before reheating because the barley and beans might settle or thicken the broth slightly.
Freezing
This soup freezes well, which is great for busy weeks. I let it cool completely, portion it into freezer-safe containers or bags, and label with the date. When thawing, I prefer to transfer it to the fridge overnight to defrost gently before reheating on the stove.
Reheating
I reheat the soup slowly on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup is too thick from absorbed broth, I just add a splash of water or broth to loosen it back up. This gentle reheating helps keep the textures just right and prevents the sausage from drying out.
FAQs
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Can I use other types of sausage in this White Bean and Sausage Soup Recipe?
Absolutely! While Italian sausage is traditional and adds great flavor, you can substitute with chorizo, turkey sausage, or even a plant-based sausage for a twist. Just adjust cooking times as needed and watch the seasoning balance.
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Is it better to use dried beans instead of canned?
You can use dried beans, but they require soaking and longer cooking times. If you go this route, cook the beans separately until tender before adding them to the soup. Canned beans save time and still provide great creaminess and texture.
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Can I make this soup in a slow cooker or Instant Pot?
Yes! For a slow cooker, brown the sausage and onions first, then add everything to the slow cooker and cook on low for 6-8 hours. For Instant Pot, use the sauté function for browning, then pressure cook on high for about 20 minutes and quick release. Add kale after cooking and simmer a few more minutes to wilt.
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How can I reduce the sodium in this recipe?
Use reduced-sodium or homemade chicken broth and rinse canned beans well to remove excess salt. You can also omit added salt when seasoning and rely on fresh herbs and other ingredients for flavor. Tasting as you go helps keep sodium balanced.
Final Thoughts
This White Bean and Sausage Soup Recipe holds a special place in my meal rotation when I want something that feels like a warm hug in a bowl. Easy to make, full of nutrition, and flexible enough to suit a crowd or just a cozy night for two, I hope you enjoy making it as much as I do. Don’t hesitate to personalize it with your favorite herbs or veggies and make it your own signature comfort food.
Print
White Bean and Sausage Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings (3 quarts)
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
This hearty White Bean and Sausage Soup combines savory Italian sausage with creamy white beans, fresh vegetables, pearl barley, and aromatic herbs to create a flavorful and comforting Italian-style soup perfect for any season.
Ingredients
Sausage and Aromatics
- 1 pound bulk Italian sausage
- 1 medium onion, finely chopped
- 3 garlic cloves, sliced
Soup Base
- 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 cans (15 ounces each) pinto or cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
Grains and Vegetables
- 1 cup medium pearl barley
- 1 large carrot, sliced
- 1 celery rib, sliced
- 6 cups chopped fresh kale
Herbs and Seasonings
- 1 teaspoon minced fresh sage
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
Instructions
- Cook Sausage and Aromatics: In a large pot or Dutch oven over medium heat, cook and stir the sausage and onion until the sausage is no longer pink, about six to seven minutes. Add the sliced garlic and cook for one minute longer. Drain any excess fat or moisture from the pot.
- Add Soup Ingredients and Simmer: Stir in the reduced-sodium chicken broth, rinsed and drained beans, diced tomatoes with their juices, pearl barley, sliced carrot, sliced celery, minced sage, and rosemary. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer the soup for 45 minutes, allowing the barley and vegetables to tenderize and flavors to meld. Note: To prevent the barley from soaking up too much broth if saving leftovers, cook barley separately and add to bowls when serving.
- Add Kale and Finish Cooking: Stir in the chopped fresh kale and return the soup to a boil. Reduce heat again to low, cover, and simmer for an additional 25 to 30 minutes until the kale is tender and all flavors have developed fully.
Notes
- White bean and sausage soup blends Mediterranean flavors, creamy beans, hearty vegetables, and fresh herbs to create an Italian-style dish that is nutritious, filling, and comforting.
- To avoid barley absorbing too much broth in leftovers, cook the barley separately and add it to individual portions as you serve.
- Use reduced-sodium chicken broth to control sodium levels and allow the natural flavors of the ingredients to shine.
- This soup is ideal for meal prepping and freezes well for future meals.
Nutrition
- Serving Size: 1 cup
- Calories: 339
- Sugar: 7g
- Sodium: 1100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 19g
- Cholesterol: 23mg
