Sausage and White Bean Soup Recipe (Hearty & Creamy with Tuscan Kale)

Sausage and white bean soup brings together tender beans, creamy broth, and hearty Italian sausage for the ultimate one-pot comfort. With Tuscan kale and potatoes, it’s cozy, satisfying, and perfect for chilly evenings.

Why You’ll Love This Sausage and White Bean Soup

This sausage and white bean soup is everything you want in a cozy bowl of comfort. It’s creamy, rich, and packed with flavor, yet it comes together in under an hour.

The Italian sausage adds savory depth, the beans bring hearty protein, and the kale gives it a fresh balance. Every spoonful feels like a hug, especially when you add a sprinkle of Parmesan on top.

Because it’s a one-pot recipe, cleanup is simple too. That makes it perfect for busy weeknights when you still crave something homemade.

The best part? It reheats beautifully, so you can make it ahead for meal prep. Serve it with crusty bread, and you’ve got a complete dinner that keeps everyone full and happy.

If you’re looking for a soup that’s hearty but still wholesome, this one checks every box.

Ingredients You’ll Need

Core Ingredients

Italian sausage brings a savory, slightly spicy kick that infuses the broth. Onion, carrots, and celery build a classic soup base, while garlic and seasonings add warmth. Potatoes make the soup hearty and comforting. White beans provide creamy texture and protein. Kale brings freshness and a pop of color. Chicken broth ties everything together with depth, and heavy cream creates that luscious, velvety finish. Finally, red wine vinegar balances the richness with a bright note.

Substitution Options

You can swap spinach for kale if that’s what you have. Use coconut milk or cashew cream instead of heavy cream for a dairy-free version. For gluten-free, skip the flour or replace it with a gluten-free option. Plant-based sausage and vegetable broth easily make this vegetarian. Any type of white beans works, and lemon juice can replace vinegar if needed. These swaps make the recipe flexible and easy to adapt.

How to Make Sausage and White Bean Soup (Step-by-Step)

Step 1 – Brown the Sausage

Start by browning the sausage in your pot. This step creates flavorful bits on the bottom, which season the soup base. Break the meat into small pieces so every bite gets flavor.

Step 2 – Cook the Aromatics

Add onion, carrots, and celery to the drippings. Stir in garlic, poultry seasoning, Italian herbs, salt, pepper, and a pinch of red pepper flakes. Cook until fragrant, as this layering builds the flavor.

Step 3 – Build the Base

Sprinkle flour over the vegetables to thicken the broth. Stir in cubed potatoes and pour in chicken broth. Bring it to a boil, then reduce to simmer until the potatoes are fork-tender, about 20–25 minutes.

Step 4 – Add Beans, Kale, and Cream

Return the sausage, then add white beans and kale. Pour in heavy cream and stir gently until the kale softens and the soup turns creamy.

Step 5 – Finish and Serve

Stir in red wine vinegar for brightness. Taste and adjust seasoning. Serve hot with Parmesan, fresh herbs, and crusty bread. Every bite will be hearty, creamy, and deeply satisfying.

Cooking Variations

Slow Cooker Method

Brown the sausage first, then add all ingredients except beans, kale, cream, and vinegar. Cook on low for 6 hours or high for 3–4 hours. Stir in beans, kale, and cream during the last 15 minutes, finishing with vinegar before serving.

Instant Pot Method

Use sauté mode to brown sausage and cook veggies. Add flour, potatoes, and broth to deglaze. Return sausage, then pressure cook on high for 6 minutes. Quick release, stir in beans, kale, and cream, then finish with vinegar.

Vegetarian and Dairy-Free Options

Plant-based sausage and vegetable broth give you a meat-free version with the same heartiness. For dairy-free, swap heavy cream with coconut milk or cashew cream for a rich, creamy texture.

Expert Tips for the Best Results

Brown the sausage well to deepen flavor. Let the spices bloom in hot oil so they become more aromatic. For even more richness, drop in a Parmesan rind while simmering. To keep cream from curdling, reduce heat before adding it. Cut vegetables evenly so they cook at the same pace, keeping them tender but not mushy. Balance is key, so don’t skip the vinegar—it cuts through richness and brightens the flavor. If the soup thickens too much when reheating, just add a splash of broth.

Storage, Reheating, and Freezing

Store leftovers in the fridge for up to four days in a sealed container. The flavors get even better overnight. When reheating, add extra broth if it has thickened. Freeze for up to three months but skip the vinegar before freezing and add it when reheating. To reheat, thaw overnight in the fridge, then warm on the stove over medium heat. Avoid boiling once cream is added to prevent separation. This makes the soup a fantastic option for batch cooking and meal prep.

FAQs About Sausage and White Bean Soup

Related Recipes to Try

• hearty beef barley soup for chilly evenings
• quick and easy wonton soup
• spicy butternut squash and sweet potato soup
• absolutely ultimate potato soup
• cheesy root vegetable gratin
• cheese potato smoked sausage casserole

Conclusion

This sausage and white bean soup is the kind of recipe you’ll want to keep in your regular rotation. It’s quick to prepare, full of flavor, and endlessly adaptable. Whether you serve it for a cozy weeknight dinner or prep it ahead for busy days, it never disappoints. Pair it with crusty bread and a sprinkle of Parmesan for the ultimate comfort meal. I promise, once you make it, you’ll come back to this recipe again and again. If you’re looking for more comforting dishes, check out my collection of recipes on Pinterest and keep your soup pot busy all season long.

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