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Garden Tomato White Bean Cassoulet with Italian Sausage is inspired by the classic French dish, while using lots of fresh tomatoes, bell pepper, kale and herbs from the end-of-season garden harvest. Italian sausage links are seared with the veggies, then simmered with white beans in a rich tomato broth, for a cozy bowl to mop up with lots of crusty bread!
- End-of-Season Fall Harvest Dinner! - A hearty fall dinner from the last of the garden harvest, this Sausage White Bean Cassoulet is rustic French country comfort food! Made easy with canned white beans, this quick stovetop cassoulet has that "cooked all day" feel.
- A Cozy Bowl! - Veggies, sausage and white beans in a rich silky tomato broth are a heartwarming one-pot meal, homemade from scratch in 45 minutes!
- If you Love Fall Dinners from the Garden, try my Garden Harvest Tater Tot Casserole, Bacon Mushroom Green Bean Pasta, and this Zucchini Corn Chowder! And check out all our favorite 31 Summer Dinner Recipes!
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Ingredients & Substitutions
The end-of-summer garden bounty packed into a one-pot fall dinner, tomato sausage cassoulet is perfect for the chilly weather!
- Italian Sausage - Start this cassoulet by searing the Italian sausages in olive oil. This carries that sausage flavor throughout the dish, and the sausages finish cooking through later as they simmer in the stock. Use anywhere from 4 to 6 sausages, about 1 per person, and use any kind you like. I used sweet Italian sausage links.
- Onion, Bell Pepper, Garlic - The veggies cook along with the sausage after you flip them, for a nutritious base layer of flavor! I used a red pepper growing in my October garden, but really any red, orange or yellow bell pepper will work.
- Fresh Tomato - These were the last of my summer tomatoes after making batches of Tomato Basil Soup and Roasted Tomato Pizza Sauce for the Freezer! Use any variety or combination of fresh tomatoes, totaling about 1 pound.
- Tomato Paste - In addition to the fresh tomatoes, half a can of tomato paste gives a deep richness and turns your simmering chicken stock a reddish color, cozy and delicious! Use half a small can, you can freeze the rest.
- Kale - Always hanging out in the garden, this is a great dish to use kale, even if you think you don't like kale! It simmers down tender into the broth, or could be substitute with a few handfuls of spinach.
- White Beans - Two cans of white beans, such as Great Northern, navy or cannellini beans make this dish quick and easy, while it feels like it's been simmering all day! You'll love this Tuscan Sausage White Bean Soup too!
- Chicken Stock - We love to make Homemade Chicken Stock from Bones and Veggie Scraps and keep it in the freezer. Store-bought stock is fine, and you could also use vegetable stock. If using half a box of store-bought stock, the rest will keep in the fridge a few days, or can be frozen in glass jars or containers, filled ¾'s full to allow room to expand.
- Fresh Herbs - Always in the late fall garden, fresh herbs really give this dish its rustic country feel. Rosemary and thyme are delicious, but sage and oregano would be good too. Fresh herbs give so much flavor while simmering and garnished over the top. Dried thyme or Italian seasoning will work in a pinch, but not as amazing as fresh!
- Parmesan Cheese - Essential to garnish a cassoulet! I like to buy a block of Parmesan cheese and use a vegetable peeler to get big shavings, crumbling them over each bowl.
See recipe card for quantities.
Instructions
This one-pot simple stovetop cassoulet builds layers of flavor as you go, simmering at the end in a rich and fragrant, stew-like broth.
Step 1 - Prepare and chop your vegetables.
Pull the kale leaves off the stems and give them a rough chop.
Step 2 - In a very large skillet or Dutch oven, sear the sausages in olive oil over medium heat.
Don't move them around, let them sear to get a nice dark color, about 4 to 5 minutes.
Step 3 - Flip the sausages to sear the other side.
Add the onions and peppers to begin cooking around them, another 5 to 7 minutes.
Step 4 - When the second side of the sausages are seared, you can give everything a good stir.
Don't worry that the sausages are still raw in the middle, they will finish simmering later in the stock.
Step 5 - Add the fresh chopped tomatoes, kale, garlic and tomato paste.
You can season these veggies with a good pinch of salt and pepper.
Step 6 - Continue cooking and stirring, another 5 minutes to cook down the fresh tomatoes.
Step 7 - Add the white beans, chicken stock and fresh herbs.
Simmer at a gentle bubble, stirring occasionally for about 20 minutes.
Step 8 - Taste and add another pinch of salt and pepper if needed.
Garnish with more fresh chopped herbs and sprigs of herbs around the dish.
Step 9 - Serve with plenty of crusty bread and Parmesan cheese shavings. Use a vegetable peeler to shave cheese from a block and crumble it with your fingers.
Helpful Tips
- A Note on Salt - Salt and pepper is quite a variable in this dish because sausage can contain (and vary) so much salt. I would add a good pinch of salt and pepper when you add the tomatoes and kale. Then give it a taste at the end and add another good pinch if you think it needs it.
- Adjustable and Customizable - This recipe could be cut in half, or doubled depending on your group. Sausage packages come in different amounts, and this recipe will work with 4 to 6 sausages. You can always add a bit more stock if it becomes too dry.
- How to Make Crostini (baked baguette slices) - I toasted sliced baguette on a sheet pan in the oven, tossed with olive oil, garlic powder and fresh thyme, at 400°F for about 10 minutes.
- What to Serve it With - You've gotta have bread for dunking and mopping up that tomato broth! I used toasted crostini, but you could also use any crusty loaf of bread, toasted or not, including my Overnight Dutch Oven Bread. Add a big salad like this Spinach Arugula Salad or this Italian Mixed Greens Salad with Crispy Prosciutto.
- Storage, Make Ahead and Freezing - Leftovers can be stored in the fridge for up to 4 days. Likewise, you could make this dish ahead of time and reheat it throughout the week. It can also be portioned and frozen for up to 4 months, then thawed overnight in the fridge before reheating. Raw sausage links are also great to stock in the freezer to make this dish anytime!
Recipe FAQs
No, the sausage links sear first in the skillet and will finish cooking through as they simmer in the stock at the end. There is no need to pre-boil them. To use up leftover cooked sausage, you could add them in the last 20 minutes to simmer and warm through.
Yes, substitute spinach or leave it out if you aren't a fan of kale. However, simmered away in this dish, the kale is tender and doesn't stand out much or have a strong flavor.
Yes, this is a cozy hearty dish, perfect for the winter months! You can substitute a 15 ounce can of whole peeled tomatoes, stewed tomatoes, fire-roasted tomatoes or diced tomatoes for the fresh tomato and tomato paste, just add all the juice and give large tomato chunks a rough chop. I still recommend buying fresh herbs because they are so good in this dish! The red pepper is optional and the kale could be substituted with spinach.
After simmering, slicing the sausages or leaving them whole is up to you. You should portion about 1 sausage per person. You can slice them in big chunks like thirds, or in smaller bite-sized pieces and return them to the skillet. Cook them through in the dish before slicing. If you do leave them whole, be sure to serve each person with a steak knife.
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Garden Tomato White Bean Cassoulet with Sausage
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Print Pin RateIngredients
- 1 Tablespoon olive oil
- 5 links Italian sausage
- 1 small onion chopped
- 1 red bell pepper chopped
- 1 pound fresh tomatoes chopped
- 3 ounces tomato paste (half a small can)
- 3 cloves garlic minced
- 3 leaves kale stem removed, chopped
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- 2 cans white beans drained and rinsed
- 2 cups chicken stock
- 2 Tablespoons fresh thyme and rosemary chopped
- ⅓ cup Parmesan cheese shaved with a vegetable peeler and crumbled
Instructions
- Preheat a very large skillet or Dutch oven over medium heat. Add the olive oil and brown the sausages on the first side, about 4 or 5 minutes. Don't move them around in the pan, let them sear.
- Flip the sausages to brown the other side, then add the onion and bell pepper to saute around the sausages, another 5 to 7 minutes.
- Add the fresh tomatoes, kale, garlic and tomato paste. Add a pinch of salt and pepper. Stir everything to continue cooking the sausages and all veggies, about 5 minutes.
- Add the white beans, chicken stock, and half the fresh herbs. Allow to simmer over medium low heat, about 20 minutes until the sausages are cooked through. Stir occasionally. You can pull one out and slice into it on a cutting board to check.
- Taste the finished dish and season to taste with salt and pepper.
- You can leave sausages whole or slice them all in half or thirds for serving. Top with Parmesan cheese, more fresh herbs and toasted baguette or crusty bread for dunking.
Notes
- Sausage - Use 4 to 6 links, about 1 per person.
- To Make Crostini - Toss sliced baguette with olive oil, garlic powder and fresh thyme on a sheet pan and bake at 400°F for about 10 minutes. Or serve with any crusty loaf of bread, toasted or not, including my Overnight Dutch Oven Bread.
- Tomatoes - In the winter, fresh tomatoes and tomato paste can be substituted with a 15 ounce can of tomatoes with the juices (whole peeled, stewed, fire-roasted or diced), roughly chopped.
- Kale - Can be substituted with spinach.
- Salt - The amount of salt you decide to add will depend on how salty the sausage is, and your personal preference. I added a pinch when adding the tomatoes, and another good pinch at the end. Taste and adjust to your liking.
- Extra Tomato Paste and Chicken Stock can be frozen in glass jars, filled only ¾ full to allow room for expansion.
Ann says
This is an easy put-together for a tasty supper. The flavor was very good. I used a can of tomatoes (with the juice) instead of whole tomatoes. I also used spinach instead of kale (1/2 bag, could have used more). I would maybe use up to an extra can of beans. I think it will be thicker as I reheat it. I would make again!!
Meryl Downing says
Thanks Ann, those are great alterations! Glad you liked it!