This Chicken Sausage and White Bean Soup is a deeply comforting one-pot wonder. It combines savory sausage, creamy beans, and tender vegetables in a rich, herby broth. You’ll love this hearty, minimal-fuss meal for any chilly evening.
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Why You’ll Love This Chicken Sausage and White Bean Soup
- Flavorful & Satisfying: Savory sausage and creamy beans create a rich, comforting broth.
- One-Pot Wonder: Easy cleanup and ready in under an hour for busy days.
- Adaptable Template: Swap kale for spinach or add extra veggies easily.
- Great Leftovers: Flavors improve overnight for easy lunches or dinners.
Ingredients & Tools
- 1 tbsp olive oil
- 12 oz chicken sausage, casings removed (Italian-style works wonderfully)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (low-sodium preferred)
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- 2 cups chopped kale, tough stems removed
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Notes: The quality of your broth and sausage really makes a difference here—they’re the flavor foundation. And don’t skip rinsing those beans; it helps control the sodium and gives you a cleaner, brighter bean flavor in the final soup.
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a sharp knife and cutting board for prepping your vegetables.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 22 g |
| Fat: | 10 g |
| Carbs: | 35 g |
| Fiber: | 9 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your sausage. I highly recommend using an Italian-style chicken sausage for its herbaceous flavor, but any flavor you enjoy will work. If it’s pre-cooked, you can just slice and add it later. If it’s raw, you’ll brown it first as directed.
- Don’t rush the vegetable sauté. Taking a few extra minutes to properly soften the onion, carrots, and celery (this is your soffritto!) builds a sweet, savory base that infuses the entire soup with depth. You’ll notice the difference.
- To rinse or not to rinse the beans? Always rinse canned beans! It washes away the starchy, sometimes salty canning liquid, which helps the soup broth stay clear and flavorful rather than becoming cloudy or overly thick.
- Kale timing is everything. Add the kale towards the very end of cooking. This way, it wilts perfectly into the soup but still retains a bit of texture and its vibrant green color, rather than turning mushy and dull.
How to Make Chicken Sausage and White Bean Soup
Step 1: Heat the olive oil in your large Dutch oven or soup pot over medium-high heat. If your chicken sausage is in links, squeeze the meat out of the casings directly into the pot. Use your wooden spoon to break it up into crumbles as it cooks. Brown the sausage for about 5-7 minutes, until it’s no longer pink and has some golden-brown spots. This step is key for building flavor, so don’t skip it! The rendered fat from the sausage will also help cook your veggies.
Step 2: Add the diced onion, carrots, and celery to the pot with the sausage. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables have softened and the onion becomes translucent. You’ll notice the most wonderful aroma starting to build. Now, add the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn, as that will make it bitter.
Step 3: Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot with your spoon. Those little bits are pure flavor gold! Then, stir in the rinsed cannellini beans, the diced tomatoes with their juices, the dried oregano, thyme, and the bay leaf. Give everything a good stir to combine.
Step 4: Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes. This simmering time allows the flavors to meld beautifully and the vegetables to become perfectly tender. You’ll know it’s ready when the carrots are easily pierced with a fork.
Step 5: Stir in the chopped kale and let it cook for just 3-5 more minutes, until it’s wilted and bright green. Now is the time to taste your soup! Season with salt and freshly ground black pepper as needed. Remember, the sausage and broth can vary in saltiness, so always taste first. Remove and discard the bay leaf.
Step 6: Ladle the hot soup into bowls. For the final touch, garnish with a sprinkle of fresh parsley and a generous dusting of grated Parmesan cheese if you like. The cheese adds a lovely salty, umami kick that really brings everything together. Serve immediately with some crusty bread on the side for dipping.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 4–5 days.
- Freezer: Portion into freezer-safe containers, leaving space for expansion, for up to 3 months.
- Reviving: Reheat gently on the stovetop or in the microwave; add a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Garlic Bread or Crusty Baguette — There’s nothing better for sopping up every last drop of that delicious broth. The crispy, buttery texture is the perfect contrast to the soup.
- Simple Side Salad with a Lemon Vinaigrette — A bright, acidic salad cuts through the richness of the soup and adds a fresh, crisp element to the meal.
- Grilled Cheese Sandwich — For the ultimate comfort food duo, a classic grilled cheese with melty cheddar or provolone is an absolute winner alongside this hearty soup.
Drinks
- A Crisp White Wine like Sauvignon Blanc — Its zesty acidity and citrus notes complement the savory, herby flavors of the soup without overpowering them.
- Sparkling Water with a Lemon Wedge — A refreshing, non-alcoholic option that cleanses the palate between bites and keeps the meal feeling light.
- An Amber Ale or Light Lager — The malty, slightly bitter notes of a good beer pair wonderfully with the sausage and beans, making for a very satisfying combination.
Something Sweet
- Lemon Olive Oil Cake — A slice of this moist, not-too-sweet cake provides a lovely, bright finish that contrasts beautifully with the savory soup.
- Dark Chocolate Almond Biscotti — These crunchy, twice-baked cookies are perfect for dipping into a post-meal coffee or tea, offering a subtle sweetness.
- Simple Vanilla Bean Panna Cotta — Its cool, creamy, and silky texture is a dreamy and elegant way to end a rustic, comforting meal like this.
Top Mistakes to Avoid
- Mistake: Boiling the soup vigorously after adding the beans. A gentle simmer is all you need. A rolling boil can cause the beans to break down and become mushy, making the soup texture less appealing.
- Mistake: Adding the kale too early. If you add it with the other vegetables, it will overcook, lose its vibrant color, and turn into a slimy, unappetizing green. A little patience at the end pays off.
- Mistake: Not tasting before serving. The salt content in broth and sausage can vary wildly between brands. Always, always do a final taste test and adjust the seasoning with salt and pepper to make it perfect for you.
- Mistake: Skipping the step of browning the sausage. This initial browning creates fond (those tasty browned bits) on the bottom of the pot, which deglazes into the broth and adds a crucial layer of deep, savory flavor.
Expert Tips
- Tip: Make it a day ahead. Soups are almost always better the next day after the flavors have had more time to marry and develop. Let it cool completely before storing it in the fridge overnight.
- Tip: For a creamier texture, mash some beans. Before adding the kale, take a cup of the soup (mostly beans and a little liquid) and mash it with a fork or blend it briefly, then stir it back in. It will naturally thicken the broth beautifully.
- Tip: Freeze it for a future easy meal. This soup freezes exceptionally well. Cool it completely, then portion it into airtight containers, leaving some space for expansion. It will keep for up to 3 months.
- Tip: Add a Parmesan rind for extra umami. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the pot while the soup simmers. It will melt into the broth, adding an incredible depth and savory richness.
FAQs
Can I use a different type of bean?
Absolutely! Cannellini beans are classic for their creamy texture, but great northern beans or even navy beans would work beautifully. If you’re feeling adventurous, a cup of brown lentils would also be a fantastic, hearty substitute—just note they may need a slightly longer simmering time to become tender.
Can I make this soup in a slow cooker?
You sure can. Brown the sausage and sauté the onions, carrots, and celery in a skillet first to build flavor. Then, transfer everything (except the kale) to your slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Stir in the kale during the last 30 minutes of cooking.
My soup is too thin. How can I thicken it?
The easiest fix is the bean-mashing trick mentioned in the tips! Alternatively, you can make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering soup and let it cook for a couple of minutes until thickened.
Is it possible to make this soup vegetarian?
Definitely. Simply omit the chicken sausage and use a plant-based sausage alternative or an extra can of beans. Be sure to use vegetable broth instead of chicken broth, and maybe add a splash of soy sauce or a Parmesan rind (if you eat cheese) to boost the savory, umami flavor.
How long will leftovers last in the refrigerator?
Stored in an airtight container, this soup will keep beautifully in the fridge for 4 to 5 days. The flavors continue to improve, making the leftovers something to genuinely look forward to. Just reheat gently on the stovetop or in the microwave.
Chicken Sausage And White Bean Soup
Make this easy Chicken Sausage and White Bean Soup in one pot for a hearty, comforting meal. Ready in 45 minutes! Get the simple recipe now.
Ingredients
For the Ingredients
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1 tbsp olive oil
-
12 oz chicken sausage (casings removed, Italian-style works wonderfully)
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1 medium yellow onion (diced)
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2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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3 cloves garlic (minced)
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6 cups chicken broth (low-sodium preferred)
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2 cans cannellini beans (15 oz each, rinsed and drained)
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1 can diced tomatoes (14.5 oz, undrained)
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1 tsp dried oregano
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0.5 tsp dried thyme
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1 bay leaf
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2 cups chopped kale (tough stems removed)
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Salt and black pepper (to taste)
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Fresh parsley (for garnish, optional)
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Grated Parmesan cheese (for serving, optional)
Instructions
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Heat the olive oil in your large Dutch oven or soup pot over medium-high heat. If your chicken sausage is in links, squeeze the meat out of the casings directly into the pot. Use your wooden spoon to break it up into crumbles as it cooks. Brown the sausage for about 5-7 minutes, until it’s no longer pink and has some golden-brown spots. This step is key for building flavor, so don’t skip it! The rendered fat from the sausage will also help cook your veggies.01
-
Add the diced onion, carrots, and celery to the pot with the sausage. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables have softened and the onion becomes translucent. You’ll notice the most wonderful aroma starting to build. Now, add the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn, as that will make it bitter.02
-
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot with your spoon. Those little bits are pure flavor gold! Then, stir in the rinsed cannellini beans, the diced tomatoes with their juices, the dried oregano, thyme, and the bay leaf. Give everything a good stir to combine.03
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Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes. This simmering time allows the flavors to meld beautifully and the vegetables to become perfectly tender. You’ll know it’s ready when the carrots are easily pierced with a fork.04
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Stir in the chopped kale and let it cook for just 3-5 more minutes, until it’s wilted and bright green. Now is the time to taste your soup! Season with salt and freshly ground black pepper as needed. Remember, the sausage and broth can vary in saltiness, so always taste first. Remove and discard the bay leaf.05
-
Ladle the hot soup into bowls. For the final touch, garnish with a sprinkle of fresh parsley and a generous dusting of grated Parmesan cheese if you like. The cheese adds a lovely salty, umami kick that really brings everything together. Serve immediately with some crusty bread on the side for dipping.06
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