White Bean-Sausage Soup

This comforting white bean-sausage soup is perfect for busy families who want something hearty and delicious on the table fast. Everyone from picky kids to health-conscious adults will love this filling bowl of goodness. Plus, it’s ready in just 30 minutes and packed with protein to keep you satisfied!

Recipe Details

Timing & Servings: Prep Time: 30 minutes, Total Time: 30 minutes, Serves: 5 people.

Nutrition Profile: Nut-Free, Dairy-Free, Healthy Aging, Soy-Free, High-Fiber, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 227 Calories, 5g Fat, 35g Carbs, 21g Protein.

Ingredients You’ll Need

Italian Turkey Sausage: You’ll need 8 ounces of mild Italian turkey sausage links, sliced into half-inch pieces. This gives you all that amazing Italian flavor without being too heavy!

Onion: One medium onion chopped up adds that perfect sweet base flavor. Yellow or white onions work great – use whatever you have in your kitchen.

Garlic: Just 1 teaspoon of bottled minced garlic (or 2 fresh cloves if you prefer). I love how garlic makes everything smell so good while it’s cooking!

Cannellini Beans: Two 15-ounce cans of these creamy white kidney beans, rinsed and drained. They’re the star of this soup and pack in tons of protein and fiber.

Diced Tomatoes: One 14.5-ounce can of no-salt-added diced tomatoes, undrained. The juice adds extra flavor to your broth!

Chicken Broth: One 14-ounce can of reduced-sodium chicken broth creates that rich, savory base we all love.

Water: Just 1½ cups to thin out the soup to the perfect consistency.

Italian Seasoning: One teaspoon of crushed Italian seasoning brings all those herb flavors together beautifully.

Black Pepper: A quarter teaspoon of ground pepper adds just the right amount of warmth.

Leafy Greens: Four cups of coarsely chopped kale or spinach. Both work great, so pick whichever your family prefers!

How to Make White Bean-Sausage Soup

Step 1: Cook the sausage, onion, and garlic in a large saucepan for 5 to 10 minutes. You want the sausage nicely browned and the onion tender. Drain off any extra fat that builds up.

Step 2: Stir in the beans, tomatoes, broth, water, Italian seasoning, and pepper. Bring everything to a boil, then reduce the heat. Cover and let it simmer for 5 minutes to blend all those flavors.

Step 3: Stir in your kale or spinach. Simmer uncovered for 1 to 3 minutes more. The kale should be tender and the spinach completely wilted.

Easy and Quick White Bean-Sausage Soup Version

Want to make this even faster? You bet you can! Use pre-cooked chicken sausage and just slice it up. Skip the browning step and add it right in with the beans and tomatoes. Also, grab a bag of pre-washed chopped kale from the store – it saves so much prep time!

Serving Ideas

This soup is a complete meal all by itself, but it’s even better with some crusty bread for dipping. A simple side salad with Italian dressing pairs perfectly too. For the kids, try serving it with some crackers or a grilled cheese sandwich cut into fun shapes!

Storage

Store leftover soup in the fridge for up to 4 days in a covered container. To reheat, just warm it up on the stove over medium heat, stirring occasionally. You can also microwave individual portions for 1-2 minutes, stirring halfway through.

Substitutions

No turkey sausage? Regular Italian chicken sausage works great too. You can swap the cannellini beans for great northern beans or navy beans. If you don’t have Italian seasoning, use a mix of dried basil, oregano, and thyme instead.

Pro Tips

Don’t Skip the Fat Draining: Always drain the fat after browning the sausage for a cleaner, lighter soup.
Rinse Those Beans: Rinsing canned beans removes excess sodium and makes the soup taste fresher.
Add Greens Last: Kale and spinach cook super fast, so don’t add them too early or they’ll get mushy.
Taste and Adjust: Always taste before serving and add more pepper or seasoning if needed.

FAQs

Can I make this soup ahead of time?

Sure! This soup actually tastes even better the next day. Just make it completely, let it cool, and store it in the fridge. The flavors have time to blend together beautifully overnight.

Can I freeze this soup?

You bet! This soup freezes great for up to 3 months. Just let it cool completely first, then store in freezer-safe containers. Thaw overnight in the fridge before reheating.

What if I can’t find cannellini beans?

No worries! Great northern beans or navy beans work just as well. Even kidney beans will do in a pinch – the soup will just have a slightly different color.

Can I use fresh spinach instead of kale?

Absolutely! Fresh spinach wilts down really quickly, so you might want to start with about 6 cups of fresh leaves. It’ll cook down to the perfect amount in just a minute or two.