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Italian Sausage and White Bean Soup

A creamy, hearty one-pot soup with rich flavors of Italian sausage, tender beans, and kale, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage Use your preferred type (pork, turkey, etc.)
  • 1 small sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced Toasting enhances flavor
  • 1 teaspoon poultry seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt Adjust to taste
  • ½ teaspoon black pepper Adjust to taste
  • 1 pinch red pepper flakes Add more for heat
  • 3 tablespoons flour
  • 4 gold potatoes, cubed
  • 6 cups chicken broth Use low-sodium if desired
  • 2 cans white beans, drained and rinsed
  • 1 cup heavy cream Can substitute with coconut milk
  • 1 bunch Tuscan kale, ribs removed and thinly sliced
  • 2 tablespoons red wine vinegar
For Serving
  • fresh parsley, chives or basil For garnish
  • parmesan cheese For topping
  • black pepper To taste

Method
 

Cooking
  1. Heat a large soup pot or Dutch oven over medium-high heat and add the Italian sausage, breaking it up with a spoon as it cooks.
  2. Once browned, remove it to a plate, leaving behind 1-2 tablespoons of grease.
  3. Add the onion, carrot, and celery, sautéing for 4-6 minutes until softened.
  4. Stir in the minced garlic, poultry seasoning, Italian seasoning, salt, pepper, and red pepper flakes. Cook for about 60 seconds to let the spices bloom.
  5. Toss in the flour, stirring to coat the veggies.
  6. Add the potatoes and chicken broth. Bring to a boil, then reduce to a simmer for about 20 minutes until the potatoes are fork-tender.
  7. Mix in the white beans, Tuscan kale, cream, and the cooked sausage. Allow the kale to wilt down.
  8. Finish with red wine vinegar and adjust seasoning with more salt and pepper to taste.
  9. Serve hot, topped with parmesan, fresh herbs, and a side of crusty bread!

Notes

This soup keeps well in the fridge for up to three days. Can be frozen for up to three months.