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This white bean soup with sausage is a cozy, satisfying dish built around classic fall flavors. Beans, sausage, squash, and vegetables simmer together in a savory broth to create a soup that’s hearty enough to serve as a meal.
It’s flexible and forgiving, making it ideal for cooler-weather cooking. Serve it with crusty bread or rolls, and you’ve got a comforting dinner that tastes even better the next day.
What You’ll Like About This Recipe
Seasonal flavors. Butternut squash and herbs give the soup a warm, autumn and winter feel.
Hearty and filling. Beans, sausage, and ham make it satisfying enough for dinner.
Great for leftovers. The flavors deepen in the refrigerator overnight.
Ingredient Notes
- Olive oil – Used to sauté the vegetables and build the flavor base.
- Onions – Provide sweetness and depth as they soften.
- Bay leaves – Add background flavor; remove before serving.
- Celery and carrots – Classic soup aromatics that add texture and balance.
- Garlic – Adds savory depth without overpowering the soup.
- Butternut squash – Contributes sweetness and body; pumpkin or other winter squash can be substituted.
- Ham – Adds saltiness and a subtle smoky note.
- Sausage – Chicken apple sausage adds sweetness, while andouille adds heat and smokiness.
- Chicken stock – Use unsalted or low-sodium stock so you can control the seasoning.
- Tomatoes – Add acidity and color; use diced or chopped with their juices.
- Thyme – Dried thyme complements the beans and sausage nicely.
- White beans – Great Northern or navy beans hold their shape and thicken the soup slightly.
- Spinach – Adds color and freshness at the end without long cooking.
Steps to Make White Bean Soup With Sausage and Fall Vegetables
- Heat the olive oil in a large pot or Dutch oven and cook the onions until softened.
- Add the bay leaves, celery, carrots, ham, and sausage and cook until lightly browned.
- Stir in the garlic and cook briefly until fragrant.
- Add the squash, chicken stock, tomatoes, and thyme and bring to a simmer.
- Reduce the heat and simmer until the vegetables are tender.
- Add the beans and spinach and cook until heated through.
- Season with salt and pepper and serve.
Tips
- Brown the sausage. Light browning adds depth to the finished soup.
- Adjust thickness. Add extra stock if the soup thickens too much.
- Remove bay leaves. Take them out before serving.
- Taste at the end. Ham and sausage add salt, so season carefully.
Recipe Variations
- Vegetarian version. Omit the ham and sausage and use vegetable stock; add smoked paprika for depth.
- Different greens. Swap spinach for kale or Swiss chard; add sturdier greens earlier so they soften.
- Bean swap. Cannellini beans can be used for a creamier texture.
- Spicy soup. Use a bold, smoky sausage and add a pinch of crushed red pepper flakes or a splash of hot sauce to bring more heat to the broth.
- Milder version. Choose a lightly seasoned sausage and omit any spicy elements for a more family-friendly soup.
- Creamy finish. Mash some of the beans or blend a small portion of the soup and stir it back in. This gives the soup a slightly thicker texture.
- Extra-vegetable boost. Add diced zucchini, green beans, or additional carrots during the last 15 minutes of simmering.
Serving Suggestions
- Serve with crusty bread, cornbread, or dinner rolls.
- Pair with a simple green salad, broccoli salad, or Caesar salad.
- Add grated Parmesan or a drizzle of olive oil for garnish.
- Finish with chopped fresh parsley, cornbread croutons, or freshly ground black pepper.
How to Store
Refrigerate: Store soup in an airtight container for up to 4 days.
Freeze: Freeze cooled soup in a freezer container for up to 3 months.
Reheat: Reheat gently on the stovetop or in the microwave.
Refresh: Add a little stock or water if the soup thickens after chilling.
Frequently Asked Questions
White Bean Soup With Sausage and Fall Vegetables
Ingredients
- 2 tbsp olive oil
- 2 medium onions, chopped, about 2 cups chopped
- 2 large bay leaves
- 1 cup celery, diced
- 1 cup carrot, diced
- 3 cloves garlic, minced
- 3 cups butternut squash, cubed
- 8 ounces ham, diced
- 12 ounces sausage, sliced, such as chicken apple or a spicy andouille sausage
- 6 cups chicken stock, unsalted or low sodium, or more, as needed
- 2 14.5-ounce cans tomatoes, chopped or diced
- 1 tsp dried leaf thyme
- 2 15-ounce cans great northern, or navy beans, drained, rinsed
- 8 ounces spinach, chopped
- salt the freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion; cook until the onion is just softened. Add the bay leaves, celery, carrot, ham, and sausage and cook, stirring, for another 4 to 5 minutes, until the sausage and ham are lightly browned. Add the minced garlic and cook for 1 minute longer.
- Add the winter squash or pumpkin to the pot along with the chicken broth, tomatoes, and thyme. Bring to a simmer. Reduce heat to low and simmer, uncovered, for about 45 minutes.
- Add the drained beans and the frozen spinach. If the soup is too thick, add more stock. Cook for about 10 minutes longer.
- Taste and add salt and pepper, as needed.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
