I absolutely love sharing this White Bean and Sausage Soup Recipe because it hits that perfect balance between hearty comfort and wholesome nutrition. It’s one of those meals that makes you feel cozy inside, especially on chilly evenings when you want something filling but not too heavy. The blend of creamy white beans, flavorful Italian sausage, and fresh herbs creates a rustic, Italian-inspired bowl that warms you up from the first spoonful.
When I first tried making this soup, I was surprised at how easy it was to pull together with simple pantry staples and fresh produce. You’ll find that this White Bean and Sausage Soup Recipe is such a crowd-pleaser, perfect for a family dinner or to meal prep for the week. Plus, it gets better the next day, making it one of those tasty leftovers you actually look forward to.
Why You’ll Love This Recipe
- Hearty & Nutritious: Packed with protein, fiber, and fresh veggies to keep you fueled and satisfied.
- Simple Weeknight Dinner: Uses pantry staples and fresh herbs to create big flavor without fuss.
- Versatile & Customizable: Easy to adapt with different beans or greens based on what you have on hand.
- Perfect for Meal Prep: Tastes amazing as leftovers, and the barley keeps you full for hours.
Ingredients You’ll Need
These ingredients come together beautifully to create a soup that’s bursting with flavor and texture. I love using fresh herbs like sage and rosemary to lift the earthiness of the beans and sausage—just make sure your sausage is high quality for the best taste.
- Bulk Italian sausage: Choose a good-quality sausage for rich flavor; spicy or sweet depending on your preference.
- Onion: Finely chopped to melt into the base and build savory depth.
- Garlic cloves: Sliced for a gentle garlic flavor that isn’t overpowering.
- Reduced-sodium chicken broth: It’s key to controlling the saltiness while providing a rich soup foundation.
- Pinto or cannellini beans: Rinsed and drained, these creamy beans give the soup a satisfying texture.
- Diced tomatoes (undrained): Adds a subtle acidity and a bit of color.
- Medium pearl barley: Provides chewy texture and helps thicken the soup naturally.
- Carrot: Sliced thinly to sweeten the broth gently.
- Celery rib: Adds a classic soup flavor and crunch.
- Fresh sage: Minced, fresh sage brightens the flavors with its aromatic notes.
- Fresh or dried rosemary: Use minced fresh rosemary or dried crushed rosemary for earthiness.
- Chopped fresh kale: Adds vibrant color and a nutritional punch, stirring in at the end so it stays tender yet bright.
Variations
I like to mix things up depending on what I have in the fridge or pantry. Don’t hesitate to personalize this White Bean and Sausage Soup Recipe to suit your family’s tastes or dietary needs—it’s forgiving and adaptable.
- Vegetarian Version: I’ve swapped the sausage for smoked paprika and more mushrooms to keep that smoky depth when I want it meat-free.
- Different Beans: Cannellini is classic, but I’ve also used navy or great northern beans with great results.
- Greens Swap: Sometimes I add spinach, Swiss chard, or even collard greens instead of kale—just cook until tender.
- Spice Level: If you like heat, adding a pinch of red pepper flakes when cooking the garlic always wakes up the flavors.
How to Make White Bean and Sausage Soup Recipe
Step 1: Brown the Sausage and Build Your Base
Start by heating a large pot or Dutch oven over medium heat. Add the bulk Italian sausage along with the finely chopped onion. Cook, stirring and breaking up the sausage, until the meat is no longer pink and the onion is soft—this usually takes about 6 to 7 minutes. Then add the sliced garlic and cook for an additional minute until fragrant. Drain any excess fat or moisture, because you want a nice, clean base without greasiness.
Step 2: Add Broth, Beans, Barley, and Herbs
Stir in the reduced-sodium chicken broth, rinsed beans, diced tomatoes with their juices, barley, sliced carrot and celery, and your fresh herbs—sage and rosemary. Crank the heat until the soup comes to a boil, then reduce to a simmer. Cover the pot and let everything cook gently for about 45 minutes. This slow simmer allows flavors to meld and barley to soften beautifully. If you’re planning leftovers, consider cooking the barley separately because it will keep soaking up the broth afterward.
Step 3: Finish with Kale and Simmer Until Tender
Once the barley and veggies are nearly tender, stir in the chopped fresh kale. Return the soup to a boil, then reduce heat to low again, cover, and simmer for another 25 to 30 minutes until the kale is just cooked but still vibrant. This step adds that lovely pop of green and a fresh, slightly peppery flavor that balances the rich sausage and creamy beans.
Pro Tips for Making White Bean and Sausage Soup Recipe
- Save Some Barley for Later: I learned to cook barley separately and add it to individual bowls to avoid it soaking up all the broth and thickening the soup too much upon reheating.
- Don’t Skip Draining the Sausage Fat: Removing excess grease keeps the soup flavorful but not greasy—trust me, it makes a noticeable difference.
- Fresh Herbs Make All the Difference: Adding fresh sage and rosemary near the start really brightens up the soup, so don’t substitute only dried if you can help it.
- Watch Your Simmer Temperature: I once boiled this soup too hard, and the beans started breaking apart—gentle simmering keeps everything intact and tasty.
How to Serve White Bean and Sausage Soup Recipe
Garnishes
I love topping this soup with a sprinkle of freshly grated Parmesan and a few torn basil leaves for extra aroma. A drizzle of good-quality olive oil or even a splash of lemon juice really brightens the bowl before serving. Sometimes, I add a bit of crusty bread on the side for dipping into that rich broth—utter perfection.
Side Dishes
This soup is pretty filling, but I often pair it with a simple green salad dressed lightly with vinaigrette or garlic bread if I’m serving it at a gathering. Roasted Brussels sprouts or a warm grain salad also work well alongside to round out the meal nicely.
Creative Ways to Present
For a cozy dinner party, I’ve served this soup in small mugs or rustic bowls with microgreens on top and a side of homemade herb focaccia. It’s an easy way to make it feel special without extra fuss. You could even ladle it into hollowed-out bread bowls for a fun twist that everyone loves.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and it usually keeps perfectly for up to 4 days. The flavors tend to meld even more overnight, making the second-day soup even tastier. Just be mindful that the barley may thicken the broth as it soaks up liquid.
Freezing
This White Bean and Sausage Soup Recipe freezes wonderfully—I like to portion it into individual containers so I can thaw just what I need. Before freezing, consider keeping the kale separate because it sometimes changes texture after thawing. You can always stir it in fresh when reheating.
Reheating
Reheat leftovers gently on the stove over low to medium heat, stirring occasionally. If the soup has thickened too much from the barley, add a splash of broth or water to loosen it up. This way, you’ll keep that soup texture just right without drying it out.
FAQs
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Can I use pre-cooked sausage for this White Bean and Sausage Soup Recipe?
Yes, you can use pre-cooked sausage to speed up the process. Just slice or crumble it and add it to the pot after the broth and other ingredients go in. Keep in mind the flavors won’t develop quite the same way as freshly browned sausage but it will still taste great and save time.
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What type of beans work best in this soup?
Cannellini and pinto beans are both excellent choices because they hold their texture and have a creamy consistency. You can also try great northern beans or navy beans. Make sure to rinse canned beans thoroughly to reduce sodium and excess starch.
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Can I make this soup in a slow cooker?
Absolutely! Brown the sausage and sauté onions and garlic on the stove first, then transfer all ingredients except kale to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add kale during the last 30 minutes to keep it tender and fresh.
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How do I prevent the barley from making the soup too thick?
Barley continues to absorb liquid even after cooking. To avoid an overly thick soup, you can cook the barley separately and add it to bowls as you serve or add extra broth when reheating leftovers to loosen the consistency.
Final Thoughts
This White Bean and Sausage Soup Recipe holds a special place in my kitchen because it’s both nourishing and deeply satisfying. Whenever I’m craving a dish that delivers warmth and comfort without complicated steps, this soup is my go-to. I hope you try it soon—you’ll love how easy it is to make and how it fills your home with inviting, cozy aromas. Trust me, your family or guests will be asking for seconds!
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 (approximately 3 quarts)
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This White Bean and Sausage Soup is a hearty and nutritious Italian-style dish that combines savory bulk Italian sausage, creamy white beans, fresh vegetables, and aromatic herbs. Perfectly cooked with pearl barley and kale, this comforting soup is both filling and flavorful, making it ideal for a satisfying meal any day of the week.
Ingredients
Sausage Mixture
- 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
- 1 cup medium pearl barley
Vegetables & Herbs
- 1 large carrot, sliced
- 1 celery rib, sliced
- 1 teaspoon minced fresh sage
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
- 6 cups chopped fresh kale
Instructions
- Cook Sausage and Aromatics: In a large pot or Dutch oven over medium heat, cook and stir the bulk Italian sausage and finely chopped onion until the meat 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 before proceeding.
- Add Broth and Vegetables: Stir in the reduced-sodium chicken broth, rinsed and drained beans, undrained diced tomatoes with their juices, pearl barley, sliced carrot, sliced celery, minced fresh sage, and rosemary. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 45 minutes. This will allow the barley to cook through and the flavors to meld. Note: If planning leftovers, you may want to cook barley separately to prevent it from absorbing excess broth as the soup cools.
- Add Kale and Finish Cooking: Stir in the chopped fresh kale and bring the soup back to a boil. Reduce heat again, cover, and simmer for an additional 25 to 30 minutes or until the vegetables are tender and kale has softened.
Notes
- This soup features Mediterranean flavors with Italian sausage, fresh herbs, and creamy beans, creating a nutritious and hearty meal.
- For leftovers, cook barley separately to maintain soup consistency when reheating as barley absorbs broth overtime.
- Reduced-sodium broth is used to keep the sodium content moderate, but you can adjust seasoning to taste.
- Kale adds a fresh, healthy green and pairs well with the savory sausage and beans.
Nutrition
- Serving Size: 1 cup (approximate)
- 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
