If you’re craving a hearty, comforting meal that’s packed with flavor and goodness, this White Bean and Sausage Soup Recipe is an absolute winner. I love this soup because it combines creamy white beans, savory Italian sausage, and fresh kale with aromatic herbs—all simmered together to create a bowl that just feels like a warm hug on a chilly day. It’s one of those recipes you can easily make on a weekend and enjoy for lunches or dinners all week long.
You’ll find that this soup is not only delicious but also quite flexible. Whether you’re feeding a crowd or looking for a nourishing solo meal, it’s an easy one-pot recipe that doesn’t demand too much fuss. When I first tried this White Bean and Sausage Soup Recipe, it felt like discovering a magic combination—the barley adds a lovely chewiness, and the balance of veggies with meat keeps it both wholesome and satisfying.
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks together, making cleanup a breeze.
- Balanced Flavor: Savory sausage, creamy beans, and fresh herbs blend perfectly.
- Satisfying and Nutritious: Packed with protein, fiber, and veggies for a wholesome meal.
- Flexible and Friendly: Easy to customize based on what you have on hand.
Ingredients You’ll Need
The ingredients in this White Bean and Sausage Soup Recipe come together to build layers of comforting flavor. Using reduced-sodium chicken broth lets you control the salt level easily, and fresh herbs like sage and rosemary add that Italian touch that really makes this soup stand out.
- Bulk Italian sausage: Choose a quality sausage for the best savory flavor and don’t be shy to brown it well for that great browned bite.
- Onion: Finely chopped to melt right into the soup, providing sweetness and depth.
- Garlic cloves: Fresh sliced garlic adds aromatic warmth—never underestimate the power of garlic here.
- Reduced-sodium chicken broth: Keeps the soup flavorful without overpowering saltiness; you can always add salt later.
- Pinto or cannellini beans: Rinsed and drained, these creamy beans bring texture and substance.
- Diced tomatoes (undrained): They add a subtle acidity and color punch that balances the beans and sausage.
- Medium pearl barley: Gives the soup a lovely chewy texture and heartiness that’s so comforting.
- Carrot: Sliced for natural sweetness and added nutrition.
- Celery rib: Adds subtle crunch and classic soup flavor.
- Minced fresh sage: Fresh herbs make all the difference, and sage’s earthiness complements sausage perfectly.
- Minced fresh rosemary or dried rosemary: Use what you have; rosemary brings a piney fragrant note.
- Chopped fresh kale: Stirred in last to keep it bright and add a boost of greens.
Variations
I love playing around with this White Bean and Sausage Soup Recipe to suit different moods or dietary needs. It’s surprisingly easy to swap out ingredients without losing that comforting feel.
- Vegetarian Variation: Replace Italian sausage with smoked tofu or mushrooms for a meaty texture without meat. I tried this for a friend once and the smokiness was a hit!
- Spicy Kick: Add red pepper flakes or use spicy Italian sausage if you want it to warm you up even more on cold days.
- Grain Swap: If you’re short on barley, quinoa or farro make good substitutes, though they might cook faster so watch your timing.
- Seasonal Veggies: I’ve added chopped zucchini or bell peppers in summer months, which lightens it up and adds freshness.
How to Make White Bean and Sausage Soup Recipe
Step 1: Brown the Sausage and Sweat the Onion
Start heating your large pot or Dutch oven over medium heat. Crumble in the bulk Italian sausage and add the finely chopped onion. Cook and stir frequently until the sausage is no longer pink and the onions are soft and translucent, about 6 to 7 minutes. Adding the garlic slices right at the end keeps their flavor fresh but not burnt—just cook for another minute. Don’t forget to drain excess fat, which helps keep the soup from tasting greasy.
Step 2: Add Broth, Beans, Tomatoes, Barley, and Veggies
Once your sausage and aromatics are ready, stir in the reduced-sodium chicken broth, rinsed and drained beans, undrained diced tomatoes, barley, sliced carrot, celery, and fresh herbs—sage and rosemary. Bring everything to a gentle boil, then reduce the heat to low. Cover your pot and let it simmer for 45 minutes. This slow simmer lets the flavors meld beautifully and softens the barley to tender perfection. A quick tip: if you want to preserve the barley texture for leftovers, cook it separately and add individual servings when reheating.
Step 3: Stir in the Kale and Finish Cooking
After the initial simmer, stir in the chopped fresh kale. Return the soup to a boil, then cover and reduce the heat again. Let the soup cook for another 25 to 30 minutes, or until the kale is tender and the vegetables are soft. This final step is what gives the soup its vibrant green color and boosts the nutrition with that fresh leafy goodness.
Pro Tips for Making White Bean and Sausage Soup Recipe
- Brown the Sausage Properly: Letting the sausage brown well without stirring too much builds deeper flavor in the soup base.
- Don’t Skip Draining Beans: Rinse and drain canned beans to avoid any metallic canned taste and control sodium.
- Add Barley Last if Leftovers: Barley keeps soaking up broth as soup sits, so keep it separate or add fresh barley when reheating leftovers.
- Simmer Gently: A slow simmer preserves the texture of veggies and stops the soup from becoming mushy.
How to Serve White Bean and Sausage Soup Recipe
Garnishes
I like to top this soup with a simple sprinkle of freshly grated Parmesan cheese and a few red pepper flakes for a tiny heat boost. A drizzle of good-quality olive oil right before serving also adds lovely richness. Freshly chopped parsley or a squeeze of lemon really brightens it all up and makes the bowl feel extra special.
Side Dishes
My go-to side is a crunchy rustic bread or garlic toast to scoop up every last bit. Sometimes I serve a simple green salad dressed in lemon vinaigrette to keep things light and fresh alongside the hearty soup. If you want to go all-in, some roasted root vegetables or a cheese plate makes it a cozy dinner party meal.
Creative Ways to Present
For a fun twist when hosting, I’ve served this soup in individual mini bread bowls, which everyone loved. Ladle the soup into hollowed-out sourdough rounds for a rustic, beautiful presentation. Garnish each bowl with a fresh herb sprig and a swirl of cream or pesto for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
I always cool leftover White Bean and Sausage Soup before storing it in airtight containers in the fridge. It keeps beautifully for up to 4 days. Because of the barley’s absorptive nature, the soup thickens overnight, which I actually like, so I just add a splash of broth when reheating if it’s too thick.
Freezing
This soup freezes wonderfully, which is a blessing for busy weeks. I portion it into freezer-safe containers and freeze for up to 3 months. Just remember to slightly undercook the barley if you plan to freeze it, or cook barley separately and add after reheating.
Reheating
When reheating, I prefer using a stovetop over medium-low heat to gently warm the soup. Stir frequently and add a little broth or water if it’s too thick. Microwaving works too, just do it in short bursts and stir in between for even heating.
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 here for its seasoning, you can use bratwurst, chorizo, or even turkey sausage. Just adjust cooking times if your sausage is pre-cooked or has different fat content.
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Is it necessary to rinse canned beans for this soup?
Yes, rinsing canned beans removes excess sodium and any canned flavor that might alter the soup’s taste, resulting in a cleaner, fresher bean flavor.
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Can I make this soup in a slow cooker?
Definitely! Brown the sausage and onions first, then add all ingredients except kale to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add kale in the last 30 minutes to keep it vibrant.
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How do I keep the barley from over-absorbing broth?
Cooking barley separately and adding it at serving time prevents it from soaking all the broth if you plan to store leftovers. Alternatively, adding extra broth or water when reheating helps loosen the soup’s texture.
Final Thoughts
This White Bean and Sausage Soup Recipe has truly become a staple in my kitchen, especially when I need something that feels both nourishing and indulgent at the same time. It’s cozy enough for cold evenings but fresh enough that I never tire of it. I hope you’ll try making it soon—you’ll love how straightforward it is and how effortlessly it fills your home with irresistible aroma and comfort. Give it a go, and make it your own with your favorite herbs or veggies. You won’t regret it!
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 (about 3 quarts)
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This White Bean and Sausage Soup is a hearty and comforting Italian-style soup featuring bulk Italian sausage, creamy white beans, fresh vegetables, and aromatic herbs simmered together with pearl barley and kale. It’s a nutritious, filling bowl perfect for cool evenings or meal prep with its delightful blend of Mediterranean flavors and wholesome ingredients.
Ingredients
Sausage and Aromatics
- 1 pound bulk Italian sausage
- 1 medium onion, finely chopped
- 3 garlic cloves, sliced
Broth and Vegetables
- 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 large carrot, sliced
- 1 celery rib, sliced
- 6 cups chopped fresh kale
Grains and Herbs
- 1 cup medium pearl barley
- 1 teaspoon minced fresh sage
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
Instructions
- Brown the Sausage and Sauté Aromatics: In a large pot or Dutch oven over medium heat, cook and stir the sausage and finely chopped onion until the sausage is no longer pink and the onions are soft and translucent, about six to seven minutes. Add the sliced garlic and cook for an additional minute to release its fragrance. Drain any excess fat or moisture from the pot to reduce greasiness.
- Add Broth and Main Ingredients: Stir in the reduced-sodium chicken broth, rinsed and drained beans, undrained diced tomatoes and their juices, pearl barley, sliced carrot, celery, minced sage, and rosemary. Bring this mixture to a rolling 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 allows the barley and vegetables to cook and the flavors to meld harmoniously. (Editor’s tip: To prevent the barley from absorbing too much broth when storing leftovers, cook barley separately and add to individual servings.)
- Add Kale and Finish Cooking: Stir in the chopped fresh kale and bring the soup back to a boil. Reduce the heat again to low, cover, and simmer for an additional 25 to 30 minutes until the kale and other vegetables are tender and the soup has developed a rich, comforting flavor.
Notes
- This soup blends Mediterranean flavors with creamy beans, wholesome veggies, and fresh herbs, creating a nutritious and filling Italian-style meal.
- Cooking the barley separately and adding it to individual bowls helps maintain the soup’s perfect texture when reheating leftovers.
- You can substitute cannellini beans with pinto beans depending on your preference.
- For a spicier kick, consider adding crushed red pepper flakes while sautéing the sausage.
Nutrition
- Serving Size: 1 cup (approximately)
- 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
