Description
This hearty Sausage and White Bean Soup is a comforting one-pot meal featuring flavorful ground sausage, tender cannellini beans, and nutrient-packed kale in a creamy, savory broth. Enhanced with Italian herbs, garlic, and a touch of lemon, it’s perfect for cozy dinners and easy to prepare on the stovetop.
Ingredients
Scale
Herbs and Seasonings
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 1 pinch red pepper flakes
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
Meat
- 1 lb. ground sausage (regular, hot, or mild)
Liquids
- ½ cup dry white wine
- 2 tablespoons butter
- 6 cups chicken broth (consider low sodium)
- ¼ cup heavy cream (can substitute half and half)
- 1-2 tablespoons fresh lemon juice
Vegetables and Aromatics
- 1 yellow onion (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 3 cups kale (roughly chopped)
Beans and Cheese
- 2 (15.5 oz.) cans Cannellini beans (drained but not rinsed)
- 1/3 cup grated Parmesan cheese
Instructions
- Prepare Seasonings and Ingredients: Combine oregano, basil, parsley, and red pepper flakes in a small bowl and set aside. Measure out the remaining ingredients to have them ready before cooking.
- Cook the Sausage: Heat a large soup pot over medium heat. Add the ground sausage and break it apart as it cooks. When the sausage is halfway cooked, lower the heat to medium-low and partially cover the pot. Continue cooking for 10-12 minutes total, stirring occasionally, to allow the sausage to render flavorful drippings.
- Reserve Sausage Drippings: Once the sausage is fully cooked, remove it from the pot and reserve 1 tablespoon of the drippings for later use. Set the sausage aside. If you lack enough drippings, you can substitute with butter.
- Deglaze with Wine: Turn off the heat and pour in the white wine. Turn the heat back to medium and use a silicone spatula to scrape the bottom and sides of the pot to incorporate browned bits and deepen the flavor.
- Sauté Aromatics: Add the reserved sausage drippings, butter, diced onion, and celery to the pot. Stir and cook for 4-5 minutes, allowing the liquid to reduce by half, which intensifies the flavors.
- Add Garlic and Seasonings: Stir in the minced garlic, Worcestershire sauce, Dijon mustard, and the combined herbs and red pepper flakes. Cook for 1 minute until fragrant.
- Add Broth and Cream: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Simmer with Sausage: Return the cooked sausage to the pot. Simmer partially covered for 20 minutes, stirring occasionally to meld the flavors together.
- Add Beans and Kale: Stir in the drained cannellini beans and cook for an additional 10 minutes. Then add the chopped kale and allow it to wilt for 3-5 minutes.
- Finish and Serve: Stir in the grated Parmesan cheese and fresh lemon juice. Remove the soup from heat and serve warm for a delicious, comforting meal.
Notes
- You can substitute the heavy cream with half and half for a slightly lighter soup.
- For a Crock Pot version, brown the sausage separately, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Use low sodium chicken broth to control the saltiness.
- Adjust the amount of red pepper flakes based on your heat preference.
- If you prefer a spicier sausage, choose a hot variety.
