White Bean Sausage Soup with Herb Meatballs
Hearty Italian-style soup combining homemade sausage meatballs with cannellini beans, Tuscan kale, and marinara sauce. Vegetables are sautéed until tender, then simmered with mashed and whole beans for body and texture. Finished with fresh parsley and shaved Parmesan.
Ingredients
- 1 pound ground sausageground turkey or chicken1:1poultrylean
reduces richness
- 1 egg
- ½ cup breadcrumbs
- ⅓ cup parsley leaves, chopped
- 1 tablespoon Parmesan, grated
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 bunch Tuscan kale, stems removed, leaves coarsely choppedspinach or Swiss chard1:1greens
milder flavor
- 4 cups marinara sauce with vegetables
- 1 15-ounce can cannellini beans, drained
- ½ teaspoon kosher salt
- ½ teaspoon red chili flakes
- 2 tablespoons parsley leaves, chopped
- ¼ cup Parmesan cheese, shaved
Instructions
- 1
Preheat oven to 400°F and line a baking sheet with parchment paper.
- 2
Combine ground sausage, egg, breadcrumbs, parsley, Parmesan, salt and pepper in a large bowl and mix well.
- 3
Scoop mixture into tablespoons, roll into balls, and place on prepared sheet.
- 4
Bake for 10-12 minutes. Remove and set aside.
- 5
Heat oil in a large stock pot over medium heat.
- 6
Add onions and carrots, and sauté until softened.
- 7
Add garlic and kale, sauté until kale wilts.
- 8
Add marinara sauce and stock to the pot.
- 9
Add half the cannellini beans whole, then mash the remaining half with a fork and add to soup.
- 10
Sprinkle with salt, pepper and chili flakes. Stir until combined.
- 11
Bring soup to a boil, then reduce heat and simmer until thickened.
- 12
Add meatballs to soup and simmer for 1 minute.
- 13
Sprinkle with fresh parsley.
- 14
Ladle into bowls and top with shaved Parmesan. Serve.
Tips
Mash only half the beans to create a creamy texture while maintaining whole bean pieces for contrast.
Do not skip wilting the kale before adding liquids to ensure tender pieces throughout the soup.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare and shape meatballs up to 24 hours ahead. Refrigerate covered. Or prepare soup base through step 10 and store, reheating before adding meatballs.
Ladle into bowls. Top with shaved Parmesan and additional fresh parsley. Serve with crusty bread.
Common Mistakes
Do not overbake meatballs to avoid drying them out before final simmer.
Do not skip draining canned beans to avoid excess liquid that dilutes soup.
Do not simmer meatballs longer than 1 minute to prevent them from breaking apart.
Substitutions
Dairy-Free Swaps
General Alternatives
reduces richness
milder flavor