Introduction: Can a Hearty Soup Be Both Comforting and Packed with Flavor?
Ever longed for a warm, soul-soothing soup that’s hearty enough to be a meal on its own and bursting with rich, savory flavors? That’s exactly what White Bean and Sausage Soup delivers! This contest-winning recipe combines spicy Italian sausage, creamy white beans, nutty barley, and vibrant veggies in a fragrant, herb-infused broth. Curious about how to create a cozy, restaurant-quality soup that’s perfect for chilly days or family gatherings? Follow along, and I’ll guide you through every step to make this delicious, one-pot dish that’s sure to become a favorite!
Overview: Why This Recipe Rocks
The White Bean and Sausage Soup is a robust, flavorful meal that’s both comforting and nutritious, perfect for feeding a crowd or meal prepping for the week. Here’s why it’s a standout:
- Time Requirement: About 1 hour 50 minutes total (20 minutes prep, 1 hour 30 minutes cooking).
- Difficulty Level: Easy! If you can chop veggies and simmer a pot, you’re set.
- Why It’s Awesome: This soup is budget-friendly, uses pantry staples, and delivers a perfect balance of protein, fiber, and veggies. It’s versatile (swap beans or greens to your taste), makes a generous 3 quarts (8 servings!), and is ideal for cozy dinners, potlucks, or freezing for later. Plus, it’s a one-pot recipe, so cleanup is minimal!
With its rich broth and colorful ingredients, this soup is as inviting to look at as it is to eat. Let’s get cooking!
Essential Ingredients
To make White Bean and Sausage Soup for 8 servings (3 quarts), you’ll need these key ingredients. Each one adds depth, texture, or nutrition to this hearty dish:
- Bulk Italian Sausage (1 lb): Adds spicy, savory flavor and protein.
- Medium Onion (1, finely chopped): Brings sweet, savory depth to the broth.
- Garlic Cloves (3, sliced): Infuses the soup with warm, aromatic flavor.
- Reduced-Sodium Chicken Broth (4 cans, 14½ oz each): Creates a rich, lighter base for the soup.
- Pinto or Cannellini Beans (2 cans, 15 oz each, rinsed and drained): Adds creamy texture and protein.
- Diced Tomatoes (1 can, 14½ oz, undrained): Brings tangy, juicy flavor.
- Medium Pearl Barley (1 cup): Adds nutty, chewy texture and heartiness.
- Large Carrot (1, sliced): Provides sweetness and crunch.
- Celery Rib (1, sliced): Adds mild flavor and texture.
- Minced Fresh Sage (1 tsp): Brings earthy, aromatic notes.
- Minced Fresh Rosemary (½ tsp, or ⅛ tsp dried, crushed): Adds warm, piney flavor.
- Chopped Fresh Kale (6 cups): Adds vibrant color, nutrition, and a slight bite.
Substitutions and Variations:
- Sausage: Swap with turkey sausage, chorizo, or plant-based sausage for a vegetarian option.
- Beans: Use navy beans, great northern beans, or chickpeas.
- Broth: Substitute with vegetable broth for a vegetarian version or beef broth for a richer flavor.
- Barley: Swap with farro, quinoa, or brown rice (adjust cooking time as needed).
- Kale: Use spinach, Swiss chard, or collard greens (spinach wilts faster, so add it in the last 5 minutes).
- Herbs: Replace sage and rosemary with thyme, oregano, or an Italian herb blend.
- Add-Ons: Stir in a splash of white wine, Parmesan cheese, or a squeeze of lemon for extra flavor.
Why These Ingredients Matter: The sausage and beans provide protein and heartiness, while the barley and veggies add fiber and nutrients. The herbs and tomatoes create a flavorful, aromatic broth, making this a balanced, wholesome meal that’s both comforting and nutritious.
Step-by-Step Instructions
Let’s make this White Bean and Sausage Soup step by step. It’s straightforward and perfect for a cozy cooking session!
Step 1: Cook the Sausage and Aromatics
- In a 6-quart Dutch oven, cook 1 lb bulk Italian sausage and 1 finely chopped medium onion over medium heat, stirring occasionally, for 6-7 minutes until the sausage is no longer pink and the onion is soft.
- Add 3 sliced garlic cloves and cook for 1 more minute until fragrant.
- Drain excess fat from the pot to keep the soup light.
Tip: Break up the sausage with a wooden spoon for even crumbles. Draining the fat reduces greasiness.
Step 2: Add Broth and Main Ingredients
- Stir in 4 cans (14½ oz each) reduced-sodium chicken broth, 2 cans (15 oz each) rinsed and drained pinto or cannellini beans, 1 can (14½ oz) diced tomatoes (undrained), 1 cup medium pearl barley, 1 sliced large carrot, 1 sliced celery rib, 1 tsp minced fresh sage, and ½ tsp minced fresh rosemary (or ⅛ tsp dried, crushed).
- Bring the mixture to a boil over medium-high heat.
Tip: Scrape the bottom of the pot while stirring to incorporate the flavorful browned bits from the sausage.
Step 3: Simmer the Soup
- Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, to let the barley soften and flavors meld.
Tip: Check the barley at 40 minutes—it should be tender but chewy. If it’s too firm, simmer a bit longer.
Step 4: Add Kale and Finish
- Stir in 6 cups chopped fresh kale and return to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until the kale and vegetables are tender.
- Taste and adjust seasoning with a pinch of salt or pepper if needed.
Tip: Chop kale into bite-sized pieces and remove tough stems for the best texture.
Step 5: Serve
- Ladle the soup into bowls and serve hot.
- Offer grated Parmesan cheese or a drizzle of olive oil on the side for extra flavor.
Tip: Let guests add their own garnishes for a fun, customizable touch.
Assembly: Serving the Perfect Soup
Your White Bean and Sausage Soup is ready to warm hearts and bellies! Here’s how to make it look as cozy as it tastes:
- Serving: Ladle the soup into deep bowls to showcase the hearty beans, barley, and colorful veggies. Ensure each bowl gets a mix of sausage, kale, and broth.
- Presentation Tips:
- Garnish with a sprinkle of fresh parsley, a pinch of red pepper flakes, or a dusting of Parmesan for a pop of color.
- Serve in rustic ceramic bowls for a homey, comforting vibe.
- Place a basket of crusty bread or crackers on the table for dipping.
- Serving Ideas: Pair with a slice of crusty bread, cornbread, or a simple green salad. A glass of sparkling water, iced tea, or a light red wine like Pinot Noir complements the flavors.
Pro Tip: For a cozy dinner party, serve family-style in the Dutch oven with a ladle and extra garnishes like Parmesan or fresh herbs on the side.
Storage and Make-Ahead Tips
This White Bean and Sausage Soup is perfect for leftovers and meal prep. Here’s how to keep it fresh:
- Storage:
- Let the soup cool, then store in airtight containers in the fridge for up to 4 days.
- The barley may absorb some broth over time, so add a splash of broth or water when reheating.
- Freezing:
- Freeze the soup in portion-sized containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Note that barley may soften further when frozen, but the flavor remains great.
- Reheating:
- Reheat in the microwave in 1-minute bursts, stirring in between, until hot.
- Or reheat in a pot over medium heat, stirring occasionally, with a splash of broth to adjust consistency.
- Make-Ahead Tips:
- Chop onion, carrot, celery, and kale up to a day ahead and store in the fridge.
- Cook the sausage and onion mixture a day in advance; refrigerate.
- Rinse and drain beans ahead to save prep time.
Tip: For meal prep, portion into containers for easy grab-and-go lunches, adding fresh herbs just before serving.
Recipe Variations
The White Bean and Sausage Soup is super versatile. Here are some fun ways to mix it up:
- Spicy Kick: Use hot Italian sausage or add ½ tsp red pepper flakes with the garlic.
- Creamy Twist: Stir in ¼ cup heavy cream or a dollop of sour cream at the end for richness.
- Veggie Boost: Add diced zucchini, spinach, or green beans with the carrots and celery.
- Vegetarian: Swap sausage for plant-based sausage or extra beans and use vegetable broth.
- Grain-Free: Skip the barley and add more beans or diced potatoes for heartiness.
- Italian Flair: Use Italian-seasoned diced tomatoes and add 1 tsp Italian seasoning.
Experiment with what’s in your pantry to make it your own!
Conclusion: A Cozy, Hearty Classic
The White Bean and Sausage Soup is a warm, flavorful meal that’s perfect for chilly nights, family dinners, or meal prepping for the week. With spicy sausage, creamy beans, nutty barley, and vibrant kale, this contest-winning soup is a one-pot wonder that delivers big on taste and comfort. Try it as is or add your own spin—maybe some spice or extra veggies? Share your creations with us! Grab your Dutch oven, gather your ingredients, and enjoy every comforting spoonful of this delicious soup!
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White Bean and Sausage Soup
Description
Ever longed for a warm, soul-soothing soup that’s hearty enough to be a meal on its own and bursting with rich, savory flavors? That’s exactly what White Bean and Sausage Soup delivers! This contest-winning recipe combines spicy Italian sausage, creamy white beans, nutty barley, and vibrant veggies in a fragrant, herb-infused broth
Ingredients
To make White Bean and Sausage Soup for 8 servings (3 quarts), you’ll need these key ingredients. Each one adds depth, texture, or nutrition to this hearty dish:
- Bulk Italian Sausage (1 lb): Adds spicy, savory flavor and protein.
- Medium Onion (1, finely chopped): Brings sweet, savory depth to the broth.
- Garlic Cloves (3, sliced): Infuses the soup with warm, aromatic flavor.
- Reduced-Sodium Chicken Broth (4 cans, 14½ oz each): Creates a rich, lighter base for the soup.
- Pinto or Cannellini Beans (2 cans, 15 oz each, rinsed and drained): Adds creamy texture and protein.
- Diced Tomatoes (1 can, 14½ oz, undrained): Brings tangy, juicy flavor.
- Medium Pearl Barley (1 cup): Adds nutty, chewy texture and heartiness.
- Large Carrot (1, sliced): Provides sweetness and crunch.
- Celery Rib (1, sliced): Adds mild flavor and texture.
- Minced Fresh Sage (1 tsp): Brings earthy, aromatic notes.
- Minced Fresh Rosemary (½ tsp, or ⅛ tsp dried, crushed): Adds warm, piney flavor.
- Chopped Fresh Kale (6 cups): Adds vibrant color, nutrition, and a slight bite.
Substitutions and Variations:
- Sausage: Swap with turkey sausage, chorizo, or plant-based sausage for a vegetarian option.
- Beans: Use navy beans, great northern beans, or chickpeas.
- Broth: Substitute with vegetable broth for a vegetarian version or beef broth for a richer flavor.
- Barley: Swap with farro, quinoa, or brown rice (adjust cooking time as needed).
- Kale: Use spinach, Swiss chard, or collard greens (spinach wilts faster, so add it in the last 5 minutes).
- Herbs: Replace sage and rosemary with thyme, oregano, or an Italian herb blend.
- Add-Ons: Stir in a splash of white wine, Parmesan cheese, or a squeeze of lemon for extra flavor.
Why These Ingredients Matter: The sausage and beans provide protein and heartiness, while the barley and veggies add fiber and nutrients. The herbs and tomatoes create a flavorful, aromatic broth, making this a balanced, wholesome meal that’s both comforting and nutritious.
Instructions
Step 1: Cook the Sausage and Aromatics
- In a 6-quart Dutch oven, cook 1 lb bulk Italian sausage and 1 finely chopped medium onion over medium heat, stirring occasionally, for 6-7 minutes until the sausage is no longer pink and the onion is soft.
- Add 3 sliced garlic cloves and cook for 1 more minute until fragrant.
- Drain excess fat from the pot to keep the soup light.
Tip: Break up the sausage with a wooden spoon for even crumbles. Draining the fat reduces greasiness.
Step 2: Add Broth and Main Ingredients
- Stir in 4 cans (14½ oz each) reduced-sodium chicken broth, 2 cans (15 oz each) rinsed and drained pinto or cannellini beans, 1 can (14½ oz) diced tomatoes (undrained), 1 cup medium pearl barley, 1 sliced large carrot, 1 sliced celery rib, 1 tsp minced fresh sage, and ½ tsp minced fresh rosemary (or ⅛ tsp dried, crushed).
- Bring the mixture to a boil over medium-high heat.
Tip: Scrape the bottom of the pot while stirring to incorporate the flavorful browned bits from the sausage.
Step 3: Simmer the Soup
- Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, to let the barley soften and flavors meld.
Tip: Check the barley at 40 minutes—it should be tender but chewy. If it’s too firm, simmer a bit longer.
Step 4: Add Kale and Finish
- Stir in 6 cups chopped fresh kale and return to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until the kale and vegetables are tender.
- Taste and adjust seasoning with a pinch of salt or pepper if needed.
Tip: Chop kale into bite-sized pieces and remove tough stems for the best texture.
Step 5: Serve
- Ladle the soup into bowls and serve hot.
- Offer grated Parmesan cheese or a drizzle of olive oil on the side for extra flavor.
Tip: Let guests add their own garnishes for a fun, customizable touch.
FAQs
1. Can I make this soup gluten-free?
Yes! Use gluten-free barley (like quinoa or rice) and ensure your chicken broth and sausage are gluten-free (most are, but check labels).
2. How can I make it vegetarian?
Swap sausage for plant-based sausage or extra beans and use vegetable broth instead of chicken broth.
3. What are the health benefits of this soup?
This soup is packed with protein from sausage and beans, fiber from barley and veggies, and vitamins A and C from kale and tomatoes. The reduced-sodium broth keeps it heart-healthy, making it a balanced, filling meal.
4. Can I use dried beans instead of canned?
Yes! Soak 1 cup dried beans overnight, then cook until tender (about 1-2 hours) before adding to the soup. Adjust cooking time as needed.
5. How do I keep the barley from getting mushy?
Simmer gently and check at 40 minutes. If storing leftovers, store barley separately or add a splash of broth when reheating to restore texture.
6. Can I use leftover cooked sausage?
Yes! Skip the sausage-cooking step and add 1 lb crumbled, cooked sausage with the broth and other ingredients.
7. How long does it take to make this soup?
Prep takes about 20 minutes (chopping and cooking sausage), and cooking takes 1 hour 30 minutes, so you’re done in about 1 hour 50 minutes.
8. Can I double the recipe?
Yes! Use a larger Dutch oven (8-10 quarts) and double all ingredients. Cooking time may increase slightly; check barley and veggies for doneness.