Sausage, Beans and Greens Soup

Name: Sausage, Beans and Greens Soup
Prep time: 10 min
Total time: 10 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 8 ounces raw Italian pork or chicken sausage (casings removed if necessary); 3 large shallots, chopped (about 1 heaping cup); Salt and black pepper; 1 teaspoon paprika; 6 cups chicken stock or water; 2 cups chopped Yukon Gold potatoes (about 2 large potatoes); 2 (15-ounce) cans white beans, such as cannellini or Great Northern, drained and rinsed; 6 cups/5 ounces tender greens, such as spinach or baby kale; Grated Parmesan (optional), for garnishing; Fresh herbs like dill, chives or parsley (optional), for garnishing

By Yossy Arefi

Published March 2, 2026

Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.

Ready In: 55 min
Rating: (0)
Comments: Read comments

This simple, satisfying soup relies on Italian sausage as its flavorful base. Mild or spicy sausage will work equally well, so choose whichever you prefer. Brown the sausage in the pan, then sauté shallots in the drippings for extra flavor. Add potatoes and white beans for heft plus a big handful of greens for brightness and you have a winning dinner on your hands. If you are making the soup ahead of time, wait to add the greens until you’re ready to serve to preserve their fresh flavor.

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Ingredients

Yield:4 to 6 servings

2 tablespoons olive oil
8 ounces raw Italian pork or chicken sausage (casings removed if necessary)
3 large shallots, chopped (about 1 heaping cup)
Salt and black pepper
1 teaspoon paprika
6 cups chicken stock or water
2 cups chopped Yukon Gold potatoes (about 2 large potatoes)
2 (15-ounce) cans white beans, such as cannellini or Great Northern, drained and rinsed
6 cups/5 ounces tender greens, such as spinach or baby kale
Grated Parmesan (optional), for garnishing
Fresh herbs like dill, chives or parsley (optional), for garnishing

Ingredient Substitution Guide

Preparation

Step 1
Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the olive oil and swirl to coat the bottom of the pot. Add the sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the sausage and break it up into bite-size pieces, then cook until golden brown all over, stirring occasionally, about 5 minutes more. If there is a large amount of fat left in the pot after browning the sausage, remove all but about 2 tablespoons.
1. Step 2
  Add the shallots, season with salt and pepper, and cook, stirring occasionally, until the shallots are translucent, about 5 minutes. Add the paprika and cook for 30 seconds.
1. Step 3
  Stir in the stock, scraping up the browned bits from the bottom of the pot. Add the potatoes and drained beans. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally, until the potatoes are tender, about 25 minutes.
1. Step 4
  When ready to serve, stir in the greens and cook until bright green and slightly wilted, about 2 minutes. Season with salt and pepper as needed.
1. Step 5
  Divide among bowls and garnish if desired with Parmesan and fresh herbs. (The soup will keep, refrigerated, for up to 3 days.