Comfort food is what you will find in this rich and flavorful sausage and white bean soup. Loaded with smoked sausage, carrots, peppers, two varieties of white beans. Ladle up this bean soup for dinner.
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If you want a quick and easy stovetop soup this one fits the bill. I love that it uses sausage to add tons of depth of flavor to the soup. Try my steak soup recipe a try as well!
This Sausage and White Bean Soup Is….
- Made with fresh ingredients
- A stovetop soup recipe
- Thick and creamy
- Reheats well
Sausage – You will buy smoked sausage and slice ¼” thick and then sear in the heavy pot. Cook until the sausage is nice and browned.
Vegetables – Onions, peppers, carrots, and garlic will add tons of flavor to your soup.
Seasonings – Worcestershire sauce, parsley, paprika, salt and pepper add even more flavor to your soup.
Beans – I opted to use Northern white beans as well as cannellini kidney beans. It adds texture and flavor to your soup.
Flour and Milk – For the soup you will find that the flour is the base and the flour will be a thickening agent.
Variations to Recipe
- Cook up a pound of breakfast sausage or Italian sausage in replace of smoked sausage.
- Use just one variety of beans if you would like.
- Swap or add extra veggies into the soup to add more flavor if you want.
- Swap the sausage with diced ham, etc.
How to Make Sausage and Bean Soup
Full directions are in the printable recipe card, this is a visual walk through.
Start by heating oil in a pan and slice and add your sausage. Cook until the sausage until nice and browned. This enhances the flavor.
Next, add in your veggies and seasonings. You will sauté the veggies to soften.
Once vegetables are tender, stir in the flour and heat for around 5 minutes. This is going to richen the soup and act as a thickening agent.
Now you will add in your milk whisking slowly. Once it becomes thick and creamy add in your beans and Worcestershire sauce.
Simmer and then once ready serve with parsley and some French bread.
If you have leftover soup you can store in an airtight container in the fridge.
Since there is meat in the soup you will only want to store for 3-4 days.
Reheating can be done in the microwave or on the stovetop.
- Make sure to uniformly cut the vegetables and meat so you get an even size. Aim for bite size pieces.
- Using a sturdy heavy duty pot is key for an even cook. Sometimes lighter pots create hot spots and you get an uneven cook.
- Make sure to cook the flour for a few minutes as this removes the flour flavor and works to thicken the soup.
Does This Recipe Double?
If you want to double the recipe go right ahead. You will just need to make sure that you have a large enough pot.
What to Serve With Bean and Sausage Soup?
You can serve with French bread as we did or even opt for a salad. This is a hearty soup and can be served as a full meal.
Or pair with cheese and crackers to have on the side if you would prefer.
- 28 oz. Sausage Links, Sliced into 1/4" Slices
- 2 Tbsp. Olive Oil
- 1 Onion, Diced
- 1 Red Bell Pepper, Diced
- 8 oz. Baby Carrots, Diced
- 1 tsp. Minced Garlic
- 1/2 tsp. Salt
- 1 tsp. Black Pepper
- 1/2 tsp. Paprika
- 1/2 Cup Flour
- 4 Cups Milk
- 1/4 Cup Worcestershire Sauce
- 15 oz. Can of Great Northern White Beans
- 15 oz. Can of Cannellini White Kidney Beans
- 1 Loaf of French Bread, Sliced
- Fresh Parsley (Optional for Garnish)
- In a Large 6 Qt. Dutch Oven or Stock Pot heat the olive oil and then grill the Sausage Pieces 6-8 Minutes over Medium-High Heat until browned.
- Add in Onion, Bell Pepper, Carrots, Minced Garlic, Salt, Pepper, and Paprika and cook another 8-10 Minutes until veggies are tender.
- Add in Flour and Stir everything together over medium high heat for 5 minutes until Flour is cooked completely and starting to brown.
- Slowly add in milk 1/2 cup at a time while stirring to thicken. Once thick continue adding the milk 1/2 cup at a time until it's all added and sauce is thick and creamy.
- Add in Worcestershire Sauce, Northern White Beans, and Kidney Beans and cook another 20 Minutes over Low Heat. Serve topped with Fresh Parsley and French Bread.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 647Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 76mgSodium: 1184mgCarbohydrates: 66gFiber: 9gSugar: 11gProtein: 34g