Sausage White Bean Soup

Here’s a hearty and flavorful Sausage White Bean Soup recipe that’s perfect for chilly days—packed with protein, creamy beans, and savory sausage in a rich broth.

Sausage & White Bean Soup

Serves: 4-6
Prep Time: 10 mins
Cook Time: 30 mins

Ingredients:

• 1 tbsp olive oil
• 1 lb (450g) Italian sausage (mild or spicy, casings removed)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme (or 1 tbsp fresh)
• ½ tsp smoked paprika (optional)
• 1 bay leaf
• 4 cups (1L) chicken or vegetable broth
• 2 (15oz) cans white beans (cannellini or Great Northern), drained & rinsed
• 1 (14oz) can diced tomatoes (with juices)
• 2 cups chopped kale or spinach
• Salt & pepper to taste
• Garnish: Fresh parsley, grated Parmesan, red pepper flakes

Instructions:

1. Brown the Sausage:
   • Heat oil in a large pot over medium-high heat. Add sausage, breaking it up with a spoon, and cook until browned (~5 mins). Remove and set aside.
2. Sauté the Veggies:
   • In the same pot, add onion, carrots, and celery. Cook until softened (~5 mins).
   • Stir in garlic, thyme, smoked paprika, and bay leaf; cook 1 minute until fragrant.
3. Simmer the Soup:
   • Pour in broth, beans, tomatoes, and browned sausage. Bring to a boil, then reduce to a simmer for 15-20 mins.
   • Stir in kale/spinach and cook until wilted (~2 mins). Season with salt & pepper.
4. Serve:
   • Discard the bay leaf. Ladle into bowls and top with Parmesan, parsley, and a drizzle of olive oil.

Tips:

• For extra creaminess, mash some beans before adding.
• Instant Pot option: Sauté sausage/veggies, then pressure cook on High for 8 mins.
• Slow Cooker: Brown sausage first, then cook on Low 6-8 hrs or High 3-4 hrs.

This soup is comforting, protein-packed, and easy to customize—great with crusty bread! Let me know if you’d like any tweaks. 😊