Can I use canned beans instead of dried beans?

Absolutely! Canned beans make white bean and sausage soup quicker and easier to prepare. Just drain and rinse them before adding them to the soup to remove excess sodium. If using dried beans, soak them overnight and cook them until tender before adding them to the soup.

What’s the best way to make this soup creamier?

If you prefer a creamier soup without adding dairy, try these methods: Mash some of the beans before adding them to the broth. Use an immersion blender to blend part of the soup while leaving some chunks. Add a splash of coconut milk for a dairy-free creamy texture.

How can I make this soup more protein-rich?

If you want to boost the protein content, consider these additions: Add extra sausage or swap for chicken sausage for a leaner option. Stir in shredded chicken or even cooked turkey. Toss in a handful of spinach or kale for plant-based nutrients.

What are the best vegetables to add for extra nutrition?

This soup is highly customizable! Try adding: Spinach, kale, or Swiss chard for extra greens. Zucchini or bell peppers for a slight sweetness. Sweet potatoes or butternut squash for a hearty, slightly sweet balance.

Can I substitute sausage with another protein source?

Yes! While sausage adds bold flavor, you can replace it with: Smoked tofu or plant-based sausage for a vegetarian version. Shredded chicken or turkey for a leaner option. Lentils or chickpeas for a plant-based protein boost. With these tips, you can customize white bean and sausage soup to fit your taste and dietary needs.

Hearty White Bean and Sausage Soup – Quick, Easy, Delicious

Description

Hearty white bean and sausage soup packed with flavor, protein, and fiber. Easy to make with Tuscan, Cajun, or vegetarian variations.

Ingredients

Scale

1 lb Italian sausage (mild or spicy)
2 cans cannellini beans, drained and rinsed
1 onion, diced
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
4 cups chicken or vegetable broth
1 bay leaf
1 sprig fresh rosemary
1 tbsp olive oil
Salt and pepper to taste
Optional: kale, lemon juice, red pepper flakes

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Instructions

Heat olive oil in a large pot over medium-high heat. Brown the sausage, breaking it into chunks. Remove and set aside.
Sauté onion, garlic, carrots, and celery in sausage drippings until soft and fragrant.
Return sausage to the pot. Add broth, beans, bay leaf, and rosemary. Bring to a boil.
Reduce heat and simmer for 20–30 minutes.
For a creamier texture, mash ½ cup of beans and stir back into the soup or blend a portion with an immersion blender.
Optional: Stir in kale during the last 10 minutes. Add lemon juice, salt, and pepper to taste before serving.

Notes

Use cannellini beans for best texture. Browning the sausage enhances flavor. For added thickness, mash some beans or blend part of the soup. Customize with kale, cayenne, or Parmesan as desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 890mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 22g
Cholesterol: 55mg