Are you looking for the ultimate cozy and comforting meal in a bowl? A soup that is so thick, so hearty, and so packed with wholesome ingredients that it eats like a complete and satisfying meal? This incredible, from-scratch White Bean and Sausage Soup with Kale and Barley is that perfect dish. It’s a rustic, soul-warming, one-pot wonder that is perfect for a chilly fall or winter evening and is guaranteed to become a new family favorite.
This isn’t just another soup recipe; it’s a guide to your new go-to comfort food. We’ll show you how to build a deep, rich, and savory flavor foundation, and how to create a soup with the most incredible variety of textures—from creamy beans and savory sausage to chewy barley and tender greens. This is the kind of satisfying, stick-to-your-ribs meal that makes a house feel like a home.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy Soup
What makes this Sausage and White Bean Soup so spectacularly delicious is its incredible depth of flavor and its wonderfully thick and hearty texture. This is a true, rustic, Italian-style soup. The flavor foundation is built by browning savory Italian sausage with a classic mirepoix of vegetables. The soup is made incredibly substantial with the addition of creamy white beans and satisfyingly chewy pearl barley. Finished with a generous amount of tender, earthy kale, this is a complete, well-balanced, and deeply satisfying one-pot meal that is as nourishing as it is delicious.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 8 |
The Essential Ingredients for This Hearty Soup
This recipe uses a handful of fresh, wholesome ingredients and pantry staples to create its signature comforting and savory flavor.
- The Hearty Trio (Sausage, Beans & Barley):
- Italian Sausage: Using 1 pound of your favorite bulk sweet or hot Italian sausage is a fantastic shortcut that adds a huge amount of savory, fennel-spiced flavor to the soup from the very beginning.
- White Beans: Two cans of creamy white beans, like cannellini beans (which are large and kidney-shaped) or pinto beans, add a wonderful, soft texture and a great boost of plant-based protein and fiber.
- Pearl Barley: This is the key to the soup’s incredibly substantial and satisfying texture. Pearl barley is a whole grain that has had its outer husk and bran layers removed. It has a wonderful, nutty flavor and a satisfyingly chewy bite that is absolutely perfect in a hearty soup.
- The Vegetables:
- A classic mirepoix of onion, carrots, and celery provides a sweet and aromatic flavor base.
- Kale: A generous amount of hearty, chopped fresh kale adds a beautiful, deep green color, an earthy flavor, and a ton of fantastic nutrients to the soup.
- The Savory Broth: A simple but flavorful base of reduced-sodium chicken broth and a can of diced tomatoes.
- Fresh Herbs: A touch of minced fresh sage and rosemary adds a wonderful, authentic, woodsy, and fragrant aroma that is the hallmark of rustic Italian cooking.
Step-by-Step to the Best Sausage and White Bean Soup
This delicious, one-pot soup is incredibly simple to prepare. We’ve also included instructions for making this in a slow cooker or in an Instant Pot!
Method 1: The Classic Stovetop Simmer
Step 1: In a large Dutch oven or stockpot, cook the 1 pound of bulk Italian sausage and the 1 medium, finely chopped onion over medium heat for 6-7 minutes, breaking up the sausage with a wooden spoon, until the meat is no longer pink.
Step 2: Add the 3 sliced garlic cloves and cook for 1 more minute, until the garlic is fragrant. Drain off any excess grease from the pot.
Step 3: Stir in the 4 cans of chicken broth, the 2 cans of rinsed and drained beans, the 1 can of undrained diced tomatoes, the 1 cup of pearl barley, the 1 sliced large carrot, the 1 sliced celery rib, the 1 teaspoon of minced fresh sage, and the 1/2 teaspoon of minced fresh rosemary.
Step 4: Bring the soup to a boil. Then, reduce the heat to low, cover the pot, and let the soup simmer for 45 minutes. This long simmer is crucial for making the barley tender.
Step 5: Stir in the 6 cups of chopped fresh kale and bring the soup back to a boil. Reduce the heat again, cover the pot, and let the soup simmer for another 25-30 minutes, or until the kale and all the other vegetables are completely tender.
Serve the soup warm in large bowls and top with fresh Parmesan cheese, if desired.
Method 2: The Slow Cooker (For a Set-It-and-Forget-It Meal)
Step 1: In a large skillet, complete Step 1 from the stovetop method above (browning the sausage and onion). Drain the fat.
Step 2: Transfer the cooked sausage and onion mixture to a 6-quart or larger slow cooker. Add all the other ingredients EXCEPT for the kale.
Step 3: Stir everything together, cover the slow cooker, and cook on the Low setting for 7-8 hours or on the High setting for 3-4 hours.
Step 4: During the last 30 minutes of cooking, stir in the chopped fresh kale.
Method 3: The Instant Pot (For a Faster Fix)
Step 1: Using the “Sauté” function on your Instant Pot, complete Step 1 from the stovetop method directly in the pot. Drain the fat.
Step 2: Turn off the “Sauté” function. Stir in all the other ingredients EXCEPT for the kale.
Step 3: Secure the lid and set the Instant Pot to pressure cook on high for 20 minutes. Allow the pressure to release naturally for 10 minutes before you perform a quick release.
Step 4: Open the lid, stir in the fresh kale, and let it sit for about 5 minutes to wilt before serving.
The Best Hearty Sausage and White Bean Soup (with Kale!)
A hearty and rustic one-pot soup featuring Italian sausage, white beans, kale, and pearl barley. The flavor base is created by browning bulk Italian sausage with onion and garlic in a Dutch oven. The soup is then simmered with chicken broth, canned beans, tomatoes, carrots, celery, and fresh herbs until the barley is tender. Fresh chopped kale is stirred in at the end and cooked until wilted, making for a complete and comforting meal.
Ingredients
- 1 pound bulk Italian sausage
- 1 medium onion, finely chopped
- 3 garlic cloves, sliced
- 4 cans (14.5 ounces each) reduced-sodium chicken broth
- 2 cans (15 ounces each) pinto or cannellini beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup medium pearl barley
- 1 large carrot, sliced
- 1 celery rib, sliced
- 1 teaspoon minced fresh sage
- 1/2 teaspoon minced fresh rosemary
- 6 cups chopped fresh kale
Instructions
- In a large Dutch oven, cook and stir the sausage and onion over medium heat for 6-7 minutes, until the meat is no longer pink. Add the sliced garlic and cook for 1 minute longer. Drain off the excess fat.
- Stir in the chicken broth, beans, undrained tomatoes, barley, carrot, celery, sage, and rosemary.
- Bring the soup to a boil. Reduce the heat, cover, and let it simmer for 45 minutes.
- Stir in the chopped kale and return the soup to a boil.
- Reduce the heat again, cover, and simmer for an additional 25-30 minutes, or until the vegetables and barley are tender.
- Serve warm.
Notes
- This is a one-pot meal, which is great for easy cleanup.
- The pearl barley is cooked directly in the soup, which helps to thicken the broth and absorb all the flavors.
- The fresh kale is added at the end of the cooking process so that it wilts perfectly without becoming overcooked.
How to Serve Your Sausage and White Bean Soup
This hearty soup is a perfect, complete meal on its own. A few simple accompaniments can make it even better!
- A generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese.
- A drizzle of high-quality extra virgin olive oil over the top of each bowl.
- A side of warm, crusty bread or garlic bread for dipping into that incredible, savory broth.
Storage and Make-Ahead Tips
A hearty soup like this one is the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire soup a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 1 week.
- Freezing: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Reheating: As the recipe notes, the soup will thicken considerably in the refrigerator as the barley absorbs the broth. When you are reheating it, simply add an extra splash of chicken broth or water until it has reached your desired consistency.
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Creative Recipe Variations
- Use a Different Grain: If you don’t have pearl barley, you can substitute it with an equal amount of another hearty grain, like farro. You could also use a small pasta shape, like ditalini or small shells, but be sure to add them only during the last 15-20 minutes of the simmering time so they don’t get mushy.
- Make it a Creamy Soup: For an even richer, more decadent broth, you can stir in about 1/2 cup of heavy cream or a 4-ounce block of softened cream cheese at the very end of the cooking time, until it has melted and the soup is creamy.
- Use a Different Green: If you’re not a fan of kale, you could easily substitute it with about 4 to 5 cups of chopped, hearty Swiss chard. You could also stir in a few large handfuls of fresh baby spinach at the very end, as it will wilt in just a minute or two.
Enjoy The Ultimate Cozy One-Pot Meal!
You’ve just created a truly special soup that is a perfect harmony of hearty, wholesome, and delicious flavors. This White Bean and Sausage Soup is a testament to the power of a simple, one-pot meal to bring comfort and joy. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite for all the chilly days of the year.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty soup!
Frequently Asked Questions (FAQs)
Q1: What is pearl barley, and is there a substitute?
Pearl barley is a wonderfully nutritious whole grain that has had its tough outer bran layer removed, which allows it to cook a bit faster and become more tender. It has a fantastic, satisfyingly chewy texture and a mild, nutty flavor. If you can’t find it, the best substitute would be another chewy grain like farro or wheat berries, though they may require a slightly different cooking time.
Q2: Can I make this soup ahead of time?
Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the soup cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.
Q3: Will the barley get mushy in the leftovers?
The barley will continue to absorb some of the broth and soften as the soup sits in the refrigerator, which will make the soup even thicker (and still delicious!). If you strongly prefer your barley to be very chewy and distinct, you could cook it separately and simply add it to each individual bowl as you serve the soup.
Q4: Can I use dry beans instead of canned beans?
Yes, you can. You will need to soak about 1 cup of dry white beans overnight. Drain them and then add them to the pot along with the broth at the beginning. You will likely need to increase the initial simmering time significantly (to about 1 1/2 to 2 hours) to ensure that the dry beans are completely tender before you add the kale.
Q5: Can I make this soup vegetarian?
Of course! To make a delicious vegetarian version, simply omit the Italian sausage and sauté the vegetables in about 2 tablespoons of olive oil. To make it hearty, you can add an extra can of beans and about 8 ounces of chopped cremini mushrooms. Be sure to use a high-quality vegetable broth instead of the chicken broth.