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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
