Italian Sausage and White Bean Soup Recipe

Introduction

This Italian Sausage and White Bean Soup is a hearty, comforting meal packed with rich flavors and wholesome ingredients. It combines savory sausage, tender potatoes, creamy beans, and nutritious kale in a flavorful broth that’s perfect for any season.

Ingredients

• 1 lb Italian sausage
• 1 small sweet onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Pinch red pepper flakes
• 3 tablespoons flour
• 4 gold potatoes, cubed
• 6 cups chicken broth
• 2 cans white beans, drained and rinsed
• 1 cup heavy cream
• 1 bunch Tuscan kale, ribs removed and thinly sliced
• 2 tablespoons red wine vinegar
• For serving: fresh parsley, chives or basil, parmesan cheese, black pepper

Instructions

1. Step 1: Heat a large soup pot or Dutch oven over medium-high heat and add the Italian sausage. Break it up with a spoon or spatula as it cooks. Once browned and fully cooked, remove the sausage to a paper towel-lined plate, leaving behind 1-2 tablespoons of grease in the pot.
2. Step 2: Add the diced onion, carrot, and celery to the pot and sauté for 4-6 minutes until softened. Stir in the minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for about 60 seconds, allowing the spices and garlic to bloom.
3. Step 3: Sprinkle the flour over the vegetables and stir to coat evenly. Add the cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 20 minutes or until the broth thickens and the potatoes are fork tender.
4. Step 4: Stir in the white beans, sliced Tuscan kale, heavy cream, and cooked sausage. Let the kale wilt down, then add the red wine vinegar and adjust seasoning with salt and black pepper to taste.
5. Step 5: Serve the soup hot, topped with parmesan cheese, fresh herbs, black pepper, and accompanied by crusty bread if desired.

Tips & Variations

• For a spicier soup, increase the red pepper flakes to your preference or use spicy Italian sausage.
• Swap kale with spinach or swiss chard for a different leafy green texture.
• Use low-sodium chicken broth to control the saltiness better.
• For a dairy-free version, omit the heavy cream or substitute with coconut milk.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage?

Yes, you can substitute Italian sausage with mild or spicy sausage varieties based on your taste preference. Just ensure it’s fully cooked before adding to the soup.

Is it possible to make this soup vegetarian?

To make a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth. You can add plant-based sausage or extra beans and vegetables to maintain the heartiness.

Italian Sausage and White Bean Soup Recipe

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★★★★★

4.6 from 64 reviews

• Author: Harper
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

A hearty and flavorful Italian Sausage and White Bean Soup, featuring tender Italian sausage, creamy white beans, tender potatoes, and nutrient-packed Tuscan kale simmered in a savory broth enriched with cream and seasoned with Italian herbs. Perfect for a comforting meal, garnished with fresh herbs and parmesan cheese.

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Ingredients

Scale 1x2x3x

Meat

• 1 lb Italian sausage

Vegetables and Herbs

• 1 small sweet onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 4 gold potatoes, cubed
• 1 bunch Tuscan kale, ribs removed and thinly sliced
• for serving: fresh parsley, chives or basil

Seasonings and Spices

• 1 teaspoon poultry seasoning
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• pinch red pepper flakes

Pantry

• 3 tablespoons flour
• 6 cups chicken broth
• 2 cans white beans, drained and rinsed
• 1 cup heavy cream
• 2 tablespoons red wine vinegar
• for serving: parmesan cheese, black pepper

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Instructions

1. Cook the sausage: Heat a large soup pot or Dutch oven over medium-high heat and add the Italian sausage, breaking it up with a spoon or spatula as it cooks. Once the sausage is browned and fully cooked through, remove it to a paper towel-lined plate, leaving behind 1-2 tablespoons of grease in the pot.
2. Sauté the vegetables and season: Add the diced onion, carrot, and celery to the pot, and sauté for 4-6 minutes until softened. Stir in the minced garlic, poultry seasoning, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Cook for about 60 seconds to bloom the spices and garlic flavor. Then toss in the flour and stir well to coat the vegetables.
3. Add potatoes and broth, simmer: Add the cubed potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until the broth thickens slightly and the potatoes are fork-tender.
4. Combine remaining ingredients: Stir in the drained white beans, sliced Tuscan kale, heavy cream, and cooked sausage. Allow the kale to wilt down gently in the hot soup.
5. Finish and season: Add the red wine vinegar and adjust seasonings with additional black pepper or salt to taste. Stir well to combine all flavors.
6. Serve: Ladle the hot soup into bowls and garnish with fresh parsley, chives or basil, a sprinkle of parmesan cheese, and an extra crack of black pepper. Serve with crusty bread if desired.

Notes

• Use mild or spicy Italian sausage depending on your heat preference.
• For a thicker soup, allow it to simmer uncovered for a few extra minutes after adding the cream.
• Substitute kale with spinach or chard if preferred.
• For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
• Leftovers refrigerate well for up to 3 days and flavors improve after resting overnight.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Italian Sausage Soup, White Bean Soup, Hearty Soup, Kale Soup, Comfort Food, Italian Soup, Sausage and Bean Stew