Leek, White Bean, and Sausage Soup

March 2, 2022

Wrapping up winter with this Leek, White Bean, and Sausage Soup. Because cozy vibez are the best VIBEZ.

Leek, White Bean, and Sausage Soup- The Seasonal Junkie

AZ Winters are definitely bipolar- 50 degrees one week, 80 the next, then back to 60. I guess it keeps you on your toes for what you are in the mood to cook that day. And while we are soaking our last bits of winter, you are most definitely going to want to make this Leek, White Bean, and Sausage Soup.

Now of course this soup is cozy, but in my opinion the real star is the different textures you get whit every bite. The creamy beans, crunchy kale, and meaty sausage. Paired with a crusty sourdough bread, yes ma’am. Sign me up!

Well this recipe is pretty straight forward and can be whipped up quick so I’m going to leave you all to it! Enjoy friends!

Want more cozy recipes?! Check these out!

Creamy Chicken and Wild Rice Soup

Tom Kha Gai

Leek and Yukon Gold Potato Soup

Leek, White Bean, and Sausage Soup- The Seasonal Junkie

Make this recipe?! Be sure to tag @theseasonaljunkie on Instagram I love to share your creations!

Leek, White Bean, and Sausage Soup

Dinner, Soup, Soup
By Brooke Brice Serves: 5
Prep Time: 15 Minutes Cooking Time: 25 Minutes Total Time: 40 Minutes

This Leek, White Bean, and Sausage Soup is perfect for a cozy night in. Quick enough for a weekday but comforting enough for a Sunday supper. Sure to be a fav!


  • 5 Links Hot Italian Chicken Sausage
  • 2 Leeks, cleaned and sliced
  • 1 1/2 tbsp Garlic, minced
  • 2 tbsp Butter
  • 1/2 cup White Wine
  • 2 small bunches or 1 large bunch of Kale, stems removed and chopped
  • 3 cans Cannellini Beans beans, drained
  • 1 qt (4 cups) Chicken Stock
  • 1 lemon, juice



Heat a sauté pan over medium heat and sear the chicken sausage one side at a time. When seared on both sides use tongs and kitchen shears to cut into bite sized pieces. Turn off heat and leave it aside until they are ready to be added to the soup


In a large stock pot over medium heat add butter, leeks, and minced garlic. Cook while stirring until fragrant and leeks begin to cook. Season with salt and pepper. Add white wine and allow to cook out.


Now add drained beans. Using a masher, partially mash beans leaving 1/3-1/2 of them whole. Add in sausage and chicken stock and allow to simmer for about 20 minutes. Turn heat to low, add chopped kale and put a lid and cook for 5 minutes.


Toast some bread, and enjoy!

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