Turkey Sausage and White Bean Soup

Total Time
50 min
15 min
35 min


olive oil

1 tsp

uncooked onion(s)

1 large, chopped

kosher salt

1 tsp

uncooked turkey sausage(s)

½ pound(s), Italian style, casings removed

garlic clove(s)

1 medium clove(s), minced

reduced-sodium chicken broth

4 cup(s)

uncooked butternut squash

1¼ pound(s), peeled, seeded, and cubed

fresh sage

1½ tsp, minced

ground nutmeg


canned cannellini beans

19 oz, (white kidney), rinsed and drained

fresh lemon juice

1 tsp

grated Parmesan cheese

2 Tbsp


  1. Heat oil in large saucepan over medium-high heat. Add onion and ½ teaspoon salt and cook, stirring often, until onion has softened, about 5 minutes.
  2. Add sausage to pan and cook, breaking it up with wooden spoon, until lightly browned, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  3. Add broth, squash, sage, and nutmeg and bring to boil. Reduce heat and simmer until squash is tender, about 10 minutes. Stir in beans and cook until heated through, about 3 minutes longer.
  4. Remove from heat and stir in lemon juice and remaining ½ teaspoon salt. Serve sprinkled with cheese.
  5. Per serving (1 cup soup and 1 teaspoon Parmesan)


To store leftovers, transfer the soup to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.

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