White Bean and Sausage Soup with Escarole (WW-Friendly)

There’s nothing better on a cold night than a big bowl of homemade soup. It warms you up from the inside out and makes those winter blues fade, at least for a little while.

This white bean and sausage soup with escarole is simple, hearty, and satisfying without being heavy. Made with Italian-style sausage, plenty of vegetables, creamy white beans, and tender escarole, it’s a low-calorie, WW-friendly soup that’s filling enough to feel like a real meal. If you enjoy bean-based soups like my Chicken, White Bean and Salsa Soup, this one is another easy option to add to your rotation.

It’s the kind of soup I turn to again and again when I want something comforting, nourishing, and easy to pull together.

Why I Love This Recipe

• It’s hearty and filling without being high in calories or points.
• The combination of sausage, beans, and greens makes it feel like a complete meal.
• Escarole holds up beautifully in soup and adds great texture.
• It’s a simple, one-pot recipe that comes together easily.
• It’s perfect for cold weather but light enough to enjoy year-round.
• It freezes well, making it great for meal prep.
• It’s an easy way to eat more vegetables without overthinking it.

Ingredients

• Italian-Style Sausage – turkey or chicken sausage keeps this soup lighter while still adding plenty of flavor. You can also use pork sausage if you prefer, adjusting points as needed.
• Onion, Carrot & Celery – This classic trio builds a flavorful base for the soup. Dice them evenly so they cook at the same rate.
• Garlic – Fresh garlic adds depth and warmth. Adjust the amount to suit your taste.
• Water & Chicken Broth – Using a mix of water and broth keeps the soup flavorful without making it overly rich. Vegetable broth (affiliate link) works well if you want to keep it meatless.
• Canned White Beans – Cannellini or great northern beans are both good choices. Be sure to rinse and drain them well before adding.
• Escarole – is a leafy green in the endive family that holds up well to cooking. It’s milder than kale or chard and becomes tender without falling apart. You’ll usually find it near the romaine lettuce in the produce section.

How Many Calories and WW Points in White Bean + Sausage Soup with Escarole?

According to my calculations, each generous serving has about:

• Calories: 230
• WW Points: 2 To see your WW Points for this recipe, track it in the WW App!
  (You must be logged into WW on a smartphone or tablet.)
• Old WW Points: 6 PointsPlus

How to Make White Bean & Sausage Soup

1. Spray a Dutch oven or large saucepan with non-stick spray and set over medium-high heat. Add the sausage, onion, carrot and celery and cook, stirring frequently to break up the sausage, until the sausage is no longer pink, about 10 minutes.
2. Stir in the garlic and cook for 1 minute more.
3. Add the water, beans and broth; bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
4. Stir in the escarole and simmer, covered, until the escarole is tender, 15 minutes.
5. Serve hot.

Recipe Variations

• No Escarole?
  Substitute spinach, kale, Swiss chard, or any sturdy leafy green you enjoy.
• Vegetarian or Vegan
  Skip the sausage and add one or two extra cans of beans. Use vegetable broth (affiliate link) and boost flavor with herbs, garlic, or a splash of liquid smoke (affiliate link). If you enjoy bean-forward soups, my WW Simply Filling Bean and Cabbage Soup is another easy, satisfying option.
• Different Sausages
  Andouille, kielbasa, or chorizo will all give the soup a different flavor profile.
• Like It Spicy?
  Add crushed red pepper flakes to taste.
• Make It Extra Filling
  Add diced tomatoes, fresh or canned, or more vegetables if you like a thicker soup.

Recipe Notes

Eating plenty of hearty, flavorful soups like this one is one of the easiest ways I know to increase my vegetable intake.

This soup does require a bit of chopping, but it comes together easily and freezes beautifully, so it’s a good candidate for doubling.

If escarole isn’t something you cook with often, this is a great place to start. It adds body to the soup without overpowering the other flavors.

Serve with warm, crusty bread for a simple, satisfying meal.

Recipe Variations

• No escarole? – substitute any leafy green of your choice such as spinach, kale, chard, etc.
• Vegetarian/vegan – replace the sausage with 1 or 2 additional cans of beans, and chicken broth with vegetable broth. Add more spices and seasonings such as liquid smoke (affiliate link), garlic, thyme, etc. to make up for loss of flavor the sausage provides.
• Different sausages – replace the Italian style chicken sausage with andouille, kielbasa, chorizo, etc, to take this soup in many different flavorful directions.
• Spicy – add a pinch or two or three of crushed red pepper flakes.
• Extra filling – add more vegetables – diced tomatoes, fresh or canned, would be good.

If you’ve made this Sausage and White Bean Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

More Easy WeightWatchers Soup Recipes

If you like this easy sausage and white bean soup, be sure to check out:

• This Slow Cooker Bean Barley Soup is a hearty, slow-cooked soup that’s filling and perfect for chilly days.
• A simple, flavorful soup with a little kick, Chicken, White Bean and Salsa Soup is even great for busy weeknights.
• This Slow Cooker Baked Bean Soup is a comforting, slightly sweet-and-savory soup made easy in the slow cooker.
• Budget friend and satisfying, this WW Simply Filling Bean and Cabbage Soup is easy to make and perfect for meal prep.
• This Slow Cooker Italian Pork and White Bean Stew is a simple slow-cooked stew with Italian flavors and tender white beans that is surprisingly easy to make.