This One-Skillet White Bean Soup with Spicy Sausage is delicious and can be made in a single pot for easy cleanup. It freezes well so you can make larger batches for even easier weekday meals. You don’t have to wait for cold weather to make this white bean soup recipe.
Why You’ll Love This White Bean Soup With Sausage
- It’s made in one pot, so the clean-up work afterward is kept to a minimum.
- This soup is full of white beans, sausage, garlic, onion, tomatoes, and rosemary. It’s creamy and hearty with just enough spice from the sausages.
For this hearty one-pot meal that could pass for a white bean stew, you need the following:
- Olive oil
- White or yellow onion
- Garlic cloves
- Spicy pork sausage
- Chicken broth or chicken stock
- Crushed red pepper flakes
- Cannellini beans
- Salt and black pepper
- Fresh parsley
- Parmesan cheese
Before you start the cooking process, it’s time to prep the ingredients.
- Drain two cans of cannellini beans and rinse them.
- Take one can of cannellini beans and the liquid that the beans are in and puree it.
- Remove tough stems from 3 kale leaves and cut the kale into bite-sized pieces.
Once you finish that, gather all of the other ingredients and it’s time to get cooking.
To make it, heat olive oil over medium-high heat in a soup pot or heavy pan. Add celery, carrots, onions, and garlic to the pan and sauté until tender, about 6-8 minutes.
Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat from the pan then add chicken broth or stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary, and crushed red pepper flakes.
Add whole and pureed white beans to the skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin.
If the soup is too thin, continue cooking until desired consistency is reached. Season with salt and pepper to taste.
Ladle soup into bowls and garnish with chopped fresh parsley and shaved Parmesan cheese or grated Parmesan cheese. Serve a bowl of this warm, nourishing hearty soup with a slice of crusty bread or sourdough bread.
- Vegetable broth makes a good substitute for chicken broth.
- Don’t eat pork? Try this with chicken sausage. If the sausage is already fully cooked, add it when you add the broth or stock.
- If you want to “up” the nutritional value, add a couple of cups of spinach in place of the kale.
White Bean Soup with Spicy Sausage Recipe
- 3 Tablespoons olive oil
- 2 stalks celery cleaned and finely chopped
- 2 large carrots peeled and finely chopped
- 1 small white onion finely chopped
- 3 cloves garlic peeled and finely chopped
- 1 pound bulk spicy pork sausage crumbled
- 3 cups chicken or vegetable stock
- 2 teaspoons oregano dried
- 2 teaspoons rosemary dried
- 1 teaspoon crushed red pepper flakes
- 30 ounces canned cannellini beans drained and rinsed
- 15 ounces canned cannellini beans pureed with liquid from can
- 3 large kale leaves tough stems removed and cut into bite-sized pieces
- Salt and pepper to taste
- ¼ cup fresh parsley chopped
- Parmesan cheese shaved
- In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.
- Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat from the pan before adding chicken or vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes.
- Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.
- Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread.
If the name cannellini might seem foreign, you’d be correct. Cannellini beans are white Italian beans. The Italian word translates to “small tubes.”
Cannellini beans belong to the same group as Navy and Great Northern Beans. Cannellini beans are the largest white beans and are sometimes referred to as White Kidney Beans. They are a hearty legume and are often used in soups, stews, and chilis.
If you cannot find cannellini beans at your local grocery store, Great Northern Beans are a good substitute. If you would like to make this using dried beans, you will need to plan ahead of time. Dried beans have to be soaked prior to cooking.
There are two methods of doing this:
- In a large bowl, cover beans by 3 inches with cold water, cover, and set aside at room temperature for 8 hours or overnight.
- Quick soaking method: In a large pot, cover beans by 3 inches with cold water, cover and bring to a boil. Boil for 1 minute, remove the pot from heat and set it aside, covered, for 1 hour.
After either method, drain the beans before using them as directed in the recipe.
Enjoy this hearty Mediterranean soup which is rich in heart-healthy beans and gets its flavor from fresh and dried spices. White Bean Soup is Italian comfort food in a bowl.
If you are in the mood for even more Italian comfort food, then be sure to check out Valerie Bertinelli’s recipe for Spicy Arrabiata Penne pasta.
Don’t Forget To Come Back And Tell Us How Your White Bean Soup Turned Out!