Cannellini Bean and Sausage Soup
When it starts getting chilly outside, there’s nothing better than a big pot of Cannellini Bean and Sausage Soup simmering on the stove. It’s warm, comforting, and packed full of flavor, everything you want in a quick weeknight dinner.
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This one is on regular rotation in our house. It’s got that perfect balance of protein, veggies, and fiber, and my whole crew loves it. I usually serve it with some crusty bread and a little grated Parmesan on top. Honestly, it’s one of those soups that tastes even better the next day, if there’s any left!
If you love easy soups like this, check out my Busy Day Soup, Creamy Taco Soup, or Marry Me Chicken Soup for more cozy meal ideas.
Why You’ll Love This Recipe
- Quick and Easy: From stovetop to table in just 45 minutes.
- One-Pot Meal: Fewer dishes to clean and everything cooks in one pot.
- Full of Flavor: Sausage, garlic, and herbs bring depth and richness.
- Healthy and Satisfying: Beans and kale make it hearty without being heavy.
Ingredients
Cannellini Bean and Sausage Soup
Equipment
- Large soup pot or Dutch oven
- wooden spoon or spatula
- Chef’s knife
- cutting board
- Measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage mild or spicy, casings removed
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 30 ounces Cannellini beans drained and rinsed
- 1 bunch Kale stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 5–7 minutes.
- Stir in the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 more minute.
- Pour in the chicken broth, then add the cannellini beans, kale, thyme, and oregano. Stir to combine and bring to a boil.
- Add the kale and reduce heat to a gentle simmer and cook for 15 minutes, until the kale is tender and the flavors have melded.
- Season with salt and pepper to taste. Serve hot, topped with grated Parmesan if desired.
Notes
- Brown the sausage well—that’s where a lot of flavor comes from.
- Chop the kale into bite-size pieces so it cooks evenly.
- Use low-sodium broth so you can control the salt.
- Don’t skip the garlic—it adds warmth and depth.
Storage
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.Reheating: Warm gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use spicy Italian sausage if you want a little kick.
- Swap kale for spinach or Swiss chard if that’s what you have on hand.
- A splash of white wine before adding the broth adds extra flavor.
- Add a Parmesan rind while simmering for a rich, cheesy undertone.
- Want it creamier? Stir in a splash of heavy cream right before serving.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Brown the sausage and onion first, then add everything to your slow cooker. Cook on low for 4-6 hours.
Sure can. Just cook them beforehand according to the package instructions and use about 3 cups of cooked beans.
Once the kale is tender and the flavors have blended—usually after about 15 minutes of simmering, you’re good to go.
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