Sausage and white bean soup is a great warm soup prefect for the winter season. This soup comes together so quick and easy and is packed full of veggies and flavor. It's a family favorite!
Fall in love with one of our favorite winter soups. It's a warming soup that's also hydrating. Perfect for a cold and dry winter day. From start to finish, this white bean soup takes 30 minutes to make. It's also a one pot soup so you don't have to worry about dirtying up extra pots and pans.
Quick soup recipes are my absolute favorite. Sometimes you just need a meal that will come together quickly. This flavorful and delicious soup is perfect for a busy cold day to warm you up!
Pair this soup with our delicious homemade baguette, popeye's biscuits, or dinner rolls and you have a cozy winter meal.
Another vegetable and protein packed soup is Quinoa Vegetable Soup. You'll also love our Tomato Basil Soup, Quick Tuscan White Bean Soup, and Vegetable Chicken Tortellini Soup with Vegetables.
Ingredients
Try this delicious warming soup made with the best ingredients. We love the fresh winter vegetables.
- Carrots- We like to chop baby carrots because we already have them on hand for snacking. Regular peeled carrots, chopped in rounds, work as well.
- White onion- Sauted diced white onion pairs great with the other flavors of the soup.
- Kielbasa-Use your favorite kielbasa. My favorite is turkey kielbasa and I used that in this recipe.
- Chicken broth- Use canned or boxed chicken broth. I use better than bouillon when I need chicken broth. It's a good way to always have chicken broth on hand. Follow the instructions on the back of the package for broth measurements.
- Salt and black ground pepper- Add salt and pepper to taste. We like to add salt sparingly so always feel free to add more.
- Great northern beans- This recipe doesn't ask for the liquid so rinse and drain in a strainer.
- Spinach- Fresh spinach chopped. If you have frozen spinach that will work as well.
How to make White Bean and Sausage Soup
Let's make Sausage and white bean soup.
- Chop the vegetables. Chop the carrots into thin rounds, dice the white onion, and chop the kielbasa into ½ inch rounds.\
- Warm olive oil over medium heat in a large pot. Once hot, add the chopped carrots, diced onion and kielbasa. After about 5 minutes, add the chicken broth.
- Add the drained and rinsed great northern beans, salt and pepper. Bring to a simmer until the vegetables are tender.
- Pulse the soup 2-3 times with an immersion blender. If you don't have an immersion blender remove 2 cups of soup a pulse with a blender. Pour the the slightly blended portion back into the pot and stir.
- Last add the spinach and stir until the spinach leaves begin to wilt.
Storing White Bean Soup
Store leftover soup in an air tight container in the refrigerator. It will keep for 4 days. Reheat in the microwave or the stovetop. You can freeze this recipe as well. Freeze in a freezer friendly container like a ziplock gallon bag for 2 months.
Top Tips
I love that this meal is one pot! This way you don't have to dirty up another pan to cook the vegetables. You can do it all in the pot your soup will end up being in.
If you don't have an immersion blender: Take 2 cups of soup and pulse in the blender. Return the blended soup back to the pot and stir.
Recipe
Sausage and White Bean Soup
Equipment
Ingredients
- 1 cup baby carrots chopped
- 1 cup white onion chopped
- 1 cup turkey kielbasa cut in 1 inch pieces
- 6 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can great northern beans drained and rinsed
- 1 cup fresh spinach chopped if desired
Instructions
- Start by chopping baby carrots and white onion. Cut the turkey kielbasa into 1 inch pieces.
- In a large pot, warm olive oil on medium heat and sauté the chopped vegetables until they start to brown slightly. About 5 minutes. You don't need them to become completely tender as they will continue to cook in the soup.
- Add chicken broth to sautéed vegetables.
- Next add in drained and rinsed great northern beans, salt, and a dash of pepper. Bring to a low boil and then simmer until vegetables are tender. About 15 minutes.
- With an immersion blender, pulse the soup 2-3 times. You don't want to pulse the entire soup!
- If you don't have an immersion blender: Take 1.5- 2 cups of soup and pulse in a standard blender. Return the blended soup back to the pot and stir.
- Add in fresh spinach leaves and mix until wilted.
Notes
- I love that this meal is one pot! This way you don't have to dirty up another pan to cook the vegetables. You can do it all in the pot your soup will end up being in.
- If you don't have an immersion blender: Take 2 cups of soup and pulse in the blender. Return the blended soup back to the pot and stir.
Cami says
So good!!!!
Toni says
This is seriously amazing! My kids loved it!