Hearty, cozy, and practical, this sausage and white bean soup is a one-pot dinner that feels just right for a weeknight.
It starts with the sausage: cooked and browned, leaving the bottom of the pan full of flavorful bits before it’s removed. Then, a sort of mirepoix is built, adding depth and spice. The squash adds sweetness, and the beans give the soup body and comfort. There’s nothing flashy, but each ingredient does exactly what it’s supposed to do.
I love this sausage and white bean soup. It’s simple enough that it doesn’t require any special ingredients or techniques, but it’s still full of flavor and nutrients. It’s the perfect bowl of soup after a long day, when you need comfort in a bowl the most.
It’s the kind of soup that’s fantastic served immediately, but it also does really well after a little time in the fridge. Making a big pot is the best approach here. Nothing makes life easier than knowing you have a great soup waiting in the freezer and zero work to do.
How to Make Sausage and White Bean Soup
This recipe is adapted from this one, and it’s been a staple in my kitchen for years. It’s perfect for a family dinner or for when you’re having company. There’s a great balance of flavors here, with sweetness from the tomatoes and squash, protein from the sausage and beans, and a deeply flavorful base.
If you can, buy organic sausages from your local butcher! It makes a noticeable difference. Let’s briefly go over it step by step.
Brown the sausage
Heat the butter in a large pot over medium heat, preferably a Dutch oven. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through. Transfer to a plate and set aside.
Build the base
In the same pot, add the onion and fennel, and cook until soft and translucent. Stir in the garlic, roasted pepper, and spices, and cook until fragrant.
Add the squash
Add the cubed butternut squash and a pinch of salt. Cook for a few minutes, letting it lightly caramelize against the bottom of the pot.
Simmer the soup
Stir in the diced tomatoes, bay leaf, and broth, then bring to a simmer. Cook until the squash is tender and the flavors have melded. Using a hand blender or a regular blender, blend some of the soup until smooth. Blending the soup gives it more body without needing to add any cream. Return the sausage to the pot along with the beans, and cook for a few more minutes.
Finish and season
Remove the bay leaf. Taste and adjust the seasonings. Finish with fresh herbs just before serving. I also like serving it with a generous grating of parmesan cheese for extra umami.
Serving Suggestions
This soup is perfectly fine on its own, as it’s got everything: carbs, protein, starch, and depth. But there’s always room for more, isn’t there!
So a side of crusty bread is always a good idea, and perhaps a simple green salad. For serving, I suggest a generous cracking of fresh black pepper and maybe even a drizzle of olive oil. I usually finish it with grated parmesan.
Variations and Substitutions
- Use chicken sausage or turkey sausage if you don’t like pork
- If you want greens, add kale, spinach or Swiss chard
- Add a splash of cream for a richer soup
- Make it vegetarian with plant-based sausage and vegetable broth
Make Ahead and Storage
This soup keeps well in the fridge for up to 4 days and freezes well. Store in airtight containers and reheat gently on the stovetop, adding a splash of broth if needed.
FAQ
Can I make this soup ahead of time?
Yes. This soup keeps well in the fridge for 3-4 days. Reheat gently on the stove, adding more broth or water if needed. It also freezes well for up to 3 months.
Do I need to use white beans?
Cannellini or great northern beans are great, creamy options, but any mild white bean will work. Ultimately, any beans would work here.
Can I make this soup vegetarian?
Yes! Skip the sausage and use vegetable broth instead of chicken broth. Add extra beans, squash, chickpeas or sautéed mushrooms for depth and flavor.
If you make this sausage and white bean soup, please let me know in the comments! I’d love to hear from you.
More One-Pot Dinners
Chicken Noodle Soup: The kind of soup that feels like home in a bowl. Shredded chicken, hearty noodles, and a flavorful broth come together with a few simple ingredients for a soup that warms you from the inside out.
Peach Pork Chops: Juicy pork chops get a sweet and savory twist with peaches. Quick enough for a weeknight, impressive enough for company, this dish balances tender meat with bright, fruity flavor.
Greek Style Shrimp with Feta and White Beans: Sauteed shrimp, creamy feta, and white beans come together in this Greek-inspired dish. Fresh herbs and a flavorful tomato sauce tie it all together for a light, satisfying meal that’s as simple as it is flavorful.
Doenjang Beans and Greens Stew: A hearty, umami-packed stew featuring beans, fresh greens, and the rich, fermented flavor of doenjang. Comforting, nourishing, and full of depth, this stew is perfect for chilly evenings or anytime you want something wholesome.
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Ingredients
1 tbsp olive oil
1 pound Italian sausage, casings removed
1 tbsp butter
1 small yellow onion, finely chopped
½ bulb fennel, finely chopped
4 cloves garlic, finely minced
1 roasted red pepper (or 8 oz jarred roasted peppers)
2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
1 tsp ground cumin
½ tsp chili powder
1 can (14.5 oz) diced tomatoes
5 cups chicken broth
1 bay leaf
1 can (15.5 oz) white beans, rinsed and drained
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish
Freshly grated parmesan, optional, for serving
- Equipment:
Directions
Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 10 minutes. Using a slotted spoon, remove the sausage and set aside.
Melt the butter in the same pot. Add the onion and fennel, cooking until soft, about 3–4 minutes, stirring frequently. Add the garlic and cook for another minute. Season with salt and pepper.
Stir in the roasted red pepper and butternut squash, cooking for 2 minutes while stirring occasionally. Then stir in the cumin and chili powder.
Add the diced tomatoes, chicken broth, and bay leaf. Increase the heat to high and bring the soup to a boil.
Reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the squash is tender.
Remove the pot from heat and discard the bay leaf. Using an immersion blender, blend some of the soup until smooth, leaving chunks of squash intact. You can also remove a couple handfuls of squash, blend them in a traditional blender, and return to the soup.
Set the pot over medium heat. Add the white beans and return the sausage to the pot. Cook for another 5 minutes, until everything is heated through.
Taste for salt and pepper, and adjust as needed.
Serve garnished with fresh parsley and freshly grated parmesan, if desired.
