Best White Bean Sausage Soup Recipes

WHITE BEAN AND SAUSAGE SOUP

Steps:

• Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
• Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
• Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
• To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.

SAUSAGE, WHITE BEAN AND KALE SOUP

Steps:

• In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
• Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
• Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.

SMOKED SAUSAGE AND WHITE BEAN SOUP

Steps:

• Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
• In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
• Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
• Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
• Ladle the soup into bowls. Serve hot, with crusty bread slices.

SAUSAGE & WHITE BEAN SOUP

Steps:

• Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
• Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

SAUSAGE, KALE, AND WHITE BEAN SOUP

Steps:

• Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
• Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
• Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
• Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
• Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.

WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS

Steps:

• Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
• Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

ITALIAN SAUSAGE, TOMATO AND WHITE BEAN SOUP

Steps:

• In stock pot over medium heat, crumble sausage and cook until no longer pink. If necessary, drain all but 1 tablespoon fat.
• Add onion and saute until softened.
• Add chicken broth, cannellini beans and tomatoes.
• Stir to combine.
• Cover and simmer for 10 to 15 minutes or longer if you need to.
• Enjoy a quick and easy but really delightful meal.
• Serve with crusty bread and fruit salad; I had apples and grapes sprinkled with fresh lemon juice in refrigerator.

COLLARD GREENS AND WHITE BEAN SOUP WITH ITALIAN CHICKEN SAUSAGE

Steps:

• Heat 1 T oil in large soup pot over med-high heat. Add sausage and cook until browned. Remove sausage and set aside. To the pot, add remaining 1 T olive oil. Lower heat to medium. Stir in onion, carrot, and celery. Cook until onion is translucent, about 8 minutes. Add collard greens, stirring as they wilt and shrink down into the pot. Add beans, salt and pepper, bay leaf, stock, and additional water, as needed, to cover. Simmer soup until the flavors meld, at least 15 minutes. Add sausage into the soup and simmer another minute to heat sausage through. Serve with grated Parmesan, if desired.

CABBAGE AND WHITE BEAN SOUP WITH SAUSAGE

Steps:

• Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.

WHITE BEAN SOUP WITH ITALIAN SAUSAGE AND FRESH SPINACH

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat.
• Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes.
• Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
• Add broth, tomatoes with juice and beans. Bring to a boil.
• Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes.
• Just before serving bring to a simmer and stir in the spinach to wilt.
• Ladle hot soup into pre-heated bowls.
• Sprinkle with Parmesan cheese.

WHITE BEAN AND SAUSAGE SOUP

Steps:

• In a Dutch oven, cook sausage over medium- high heat, breaking it up with a spoon. Add onion and garlic. Cook, stirring often, until sausage is browned and onion is softened, about 8 minutes.
• Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, partially covered, until tomatoes are softened, about 10 minutes.
• Stir in cannellini; simmer until heated through, 2 minutes. Season with salt and pepper. Stir in basil. Garnish with grated Parmesan and whole basil leaves.

ITALIAN SAUSAGE AND WHITE BEAN SOUP WITH ESCAROLE, DAWN V.

Steps:

• 1. Remove the sausage from its casing and set aside. 2. Heat a stock pot or Dutch oven on medium heat. Add 1 tablespoon of olive oil to the pan. 3. Add the chopped escarole, one clove of crushed garlic, a pinch of sea salt, and sauté until wilted. Adjust heat to prevent burning. Remove from the pot and set aside. 4. Add the sausage to the pan, breaking it up into small pieces with a wooden spoon or rubber spatula. Cook on medium heat until browned and slightly caramelized. Remove from the pan and set aside with the escarole. 5. Add the remaining tablespoon of olive oil to the pan. 6. Add the onions and cook on medium heat until slightly caramelized. 7. Add the remaining crushed garlic and stir to incorporate. 8. Immediately add the wine to deglaze the pan and prevent the garlic from burning, scraping up any brown bits from the bottom of the pan. 9. Return the sausage and escarole to the pan and stir to incorporate. Add the tomato paste, stir to incorporate. 10. Add the beef broth and crushed tomatoes, stir to incorporate. Let simmer on medium until the soup just comes to the boil. 11. Taste for salt and pepper; add as needed to taste. Add the dried oregano. 12. Add the Cannellini beans and simmer on medium/low for 20 minutes; adjust heat as needed to prevent a rolling boil. 13. Taste for seasoning and add salt and pepper as needed. 14. Serve warm with shaved Parmigiano-Reggiano on top.

SMOKED SAUSAGE AND TUSCAN WHITE BEAN SOUP

Steps:

• Set programmable pressure cooker to SAUTE. Add rinsed and drained beans and 6 cups water. Bring to a boil and fasten and lock lid. Switch cooker to HIGH PRESSURE for 1 minute. Release pressure manually and carefully drain beans. Transfer beans to a bowl, and set aside.
• Place cooker insert back into the programmable pressure cooker and set to SAUTE. Add oil and sausage; cook 7 to 8 minutes, stirring occasionally, until sausage begins to brown. Add onions, garlic, and thyme; cook 4 to 5 minutes, stirring occasionally, until onions are translucent. Add beans, stock, and salt. Cover programmable pressure cooker and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE and cook until beans are tender, 10 minutes. Release pressure manually.
• Uncover programmable pressure cooker. Stir in kale, pasta, zest, crushed red pepper, and tomatoes. Fasten and lock lid, set cooker to HIGH PRESSURE and cook for 5 minutes. Release pressure manually. Serve in bowls topped with cheese.

ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE: KALE, WHITE BEAN, AND SAUSAGE SOUP

Steps:

• Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
• Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

KALE, WHITE BEAN, AND SAUSAGE SOUP

Steps:

• Cook sausage in a nonstick skillet over medium heat until skin is crispy and a little browned, 5 to 7 minutes. Remove from heat and chop into bite-sized pieces when cool enough to handle. Reserve the pan drippings.
• Meanwhile, combine chicken broth and garlic in a stockpot over medium heat; bring to a simmer.
• Add chopped kielbasa, reserved pan drippings, undrained cannellini beans, chopped kale, diced tomatoes, olive oil, and oregano. Cook until beans begin to pop, 25 to 30 minutes. Season with salt and pepper.

WHITE BEAN, SAUSAGE AND SPINACH SOUP

Steps:

• In a soup pot, warm olive oil over medium heat. Add sausage and cook, stirring until browned all over, about 5 minutes. Transfer to a paper towel lined plate to drain. Discard all but 1 tbs of fat from pot.
• Add onion and garlic to pan and cook stirring often, until soft, about 3 minutes.
• Return sausage to pot and add chicken broth, 3 cups water and beans. Bring to a boil, reduce heat to low and simmer 15 minutes.
• Stir in spinach until wilted, 1 to 2 minutes.
• Season with salt (if you desire0 A ndpep per) and pepper.

WHITE BEAN, BACON, AND ESCAROLE SOUP WITH DAD'S SAUSAGE BREAD

Steps:

• Place the beans in cold water to cover by about 3 inches. Soak for 8 hours or overnight, refrigerated. Drain well and set aside.
• Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag. Tie the bag closed and set aside.
• Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp. Drain off all but 1 tablespoon of the fat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color. Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil. Season, to taste, with salt and pepper. Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender.
• Heat the olive oil in a large saute pan over medium heat. Add the minced garlic and saute for 1 minute. Add the escarole and saute for about 4 minutes or until the escarole is wilted. Add the escarole to the soup. Taste and adjust the seasoning with salt and, if using, crushed red pepper. Serve hot with Dad's Sausage Bread, if desired.
• Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees. Set aside and keep warm.
• Combine flour, yeast and salt in a large mixing bowl. Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon. If the dough is too sticky to handle, add additional flour, 1/4 cup at time. Place the dough on a clean surface and knead for about 10 minutes. Cut the dough into 3 equal pieces and form each piece into a loaf shape. Cover and allow to rise for about 1 hour or until loaves have doubled in size.
• While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat. Cook, stirring frequently, for about 10 minutes or until nicely browned. Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly.
• Place 2 of the eggs in a small bowl and whisk to combine. Set aside. Place remaining egg in another small bowl and whisk to blend. Set aside.
• Combine the sausage with the mozzarella, Parmesan cheese and parsley. Add the 2 beaten eggs and mix to combine well. Set aside.
• Cut into but not through each loaf of dough, lengthwise, and open up each half. Place an equal portion of the sausage mixture down the center of each loaf. Pull the sides up and over the sausage to encase it, working the dough closed. Place the loaves, seam side down, on a greased cookie sheet or pizza stone. Cover and let rise for 20 minutes.
• Preheat oven to 375 degrees.
• Using a pastry brush, lightly coat each loaf with remaining beaten egg. Place in the preheated oven and bake for about 45 minutes or until golden brown. Remove from the oven and allow to rest for at least 10 minutes before cutting. Serve warm.

MARTHA STEWART'S WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS

Steps:

• Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes.
• Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.).
• Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes.
• Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

SMOKED SAUSAGE AND WHITE BEAN SOUP

Steps:

• Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
• In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
• Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
• Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
• Ladle the soup into bowls. Serve hot, with crusty bread slices.

SPANISH STYLE WHITE BEAN AND SAUSAGE SOUP

Steps:

• Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
• In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
• Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
• Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.