White Bean and Sausage Soup
, Published Oct 03, 2024
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Warm up with a hearty bowl of my creamy White Bean and Sausage Soup. This easy recipe is full of flavor and packed with protein and fiber. Nourishing, comforting and so delicious!
Can’t beat a large bowl of steaming soup for warming up on a cold day! And this white bean and sausage soup is basically a hug in a bowl – delicious, filling and so easy to make.
Beans and sausage are a classic combo of course and this rich soup also contains potatoes and is finished with cream and grated cheese. Serve with a slice of focaccia bread and soak in all the cozy deliciousness!
Sausage Bean Soup Ingredients
This is a pretty easy-going recipe – feel free to add extra vegetables or play around with the ingredients as you see fit! Mashing some of the beans and potatoes thickens the soup beautifully so you may skip the cream if you prefer.
What you’ll need
- Pork sausages – Italian sausages or pick your favorite (check they are gluten-free if that’s a concern)
- Olive oil
- Shallots and minced garlic
- White beans – cannellini beans (also known as white kidney beans)
- Tomato paste and Dijon mustard
- Potatoes
- Apple – this is an optional addition you can also use a tablespoon of applesauce if you have some handy (from making my Air Fryer Apple Cake)
- Chicken broth or stock made using stock cubes
- Salt, pepper and Italian seasoning
- Heavy cream (double cream)
- Lots of fresh basil
- Grated Parmesan or Pecorino cheese to serve
How to make white bean soup and sausage soup
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Remove the sausage meat from the casings. Heat the olive oil in a large pot and fry the sausage meat, breaking it up so it browns nicely. Transfer to a bowl using a slotted spoon.
Add the shallots, salt, pepper and Italian seasoning and sauté until softened, about five minutes. Stir in the garlic and cook for 30 seconds or so.
Add the cannellini beans and use a potato masher to partially mash them – this will help thicken the soup.
Stir in the mustard and tomato paste. Add the potatoes, apple (if using), and the chicken broth and sausages and bring to a simmer.
Cook over low heat for 30 minutes or until the potatoes are very soft. Stir in the cream and chopped basil.
Taste and adjust the seasoning if needed. Serve with a generous grating of Pecorino or Parmesan cheese and pinch pepper flakes.
Recipe Notes
Make in a slow cooker Pan fry the sausages. Sweat the shallots and garlic then transfer to your slow cooker. Add all remaining ingredients apart from the cream and cook on high for 3 hours. Stir the cream in at the end.
Leftovers and storage Store leftovers in an airtight container in the fridge for up to four days. You may need to add a little hot water to the soup when reheating.
Variations Add a handful of baby spinach at the same time as the cream. Up the vegetable content by adding carrot, butternut squash or zucchini.
Try these cozy soup recipes
- Slow Cooker Chicken Gnocchi Soup
- Avgolemono Soup Recipe (Greek Chicken and Rice Soup)
- Nourishing Chicken Lentil Soup
- Air Fryer Butternut Squash Soup
- Chicken Pastina Soup
HAVE YOU MADE MY WHITE BEAN AND SAUSAGE SOUP RECIPE? Please leave a rating, sounds off in the comments, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
White Bean and Sausage Soup
Video
Ingredients
- 6 sausages
- ½ tbsp olive oil
- 2 shallots diced
- 3 garlic cloves minced
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tbsp Dijon mustard
- ½ tbsp tomato paste
- 28 oz (800g) cannellini beans drained and rinsed
- 2 potatoes peeled and cubed
- 1 apple peeled and cubed (optional)
- 4 cups (1 liter) chicken broth
- ¼ cup (60ml) cream heavy / double
- 4 tbsp fresh basil roughly chopped
- Pecorino or Parmesan cheese grated, to taste
- pinch red pepper flakes
- salt and pepper to season
Instructions
- Remove the sausage meat from the casings. Heat the olive oil in a large pot and fry the sausage meat, breaking it up so it browns nicely. Transfer to a bowl using a slotted spoon.6 sausages, ½ tbsp olive oil
- Add the shallots, salt, pepper and Italian seasoning and sauté until softened, about five minutes. Stir in the garlic and cook for 30 seconds or so.2 shallots, 3 garlic cloves, 1 tsp salt, 1 tsp Italian seasoning, ½ tsp black pepper
- Add the cannellini beans and use a potato masher to partially mash them – this will help thicken the soup.28 oz (800g) cannellini beans
- Stir in the mustard and tomato paste. Add the potatoes, apple (if using), and the chicken broth and sausages and bring to a simmer.½ tbsp Dijon mustard, ½ tbsp tomato paste, 2 potatoes, 1 apple, 4 cups (1 liter) chicken broth
- Cook over low heat for 30 minutes or until the potatoes are very soft.
- Stir in the cream and chopped basil. Taste and adjust the seasoning if needed. Serve with a generous grating of Pecorino or Parmesan cheese and pinch pepper flakes.¼ cup (60ml) cream, 4 tbsp fresh basil, Pecorino or Parmesan cheese, pinch red pepper flakes, salt and pepper
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
