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Italian Sausage and White Bean Soup

Warm, comforting, and loaded with flavor, this Italian Sausage and White Bean Soup is perfect for busy weeknights or leisurely weekends, packed with protein and vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb Italian sausage use mild or spicy according to preference
  • 1 small sweet onion, diced adds sweetness
  • 3 medium carrots, peeled and diced provides nice color and flavor
  • 3 stalks celery, diced adds crunch
  • 4 cloves garlic, minced enhances flavor
  • 1 teaspoon poultry seasoning for warmth
  • 1 teaspoon Italian seasoning perfect blend of herbs
  • 1 teaspoon kosher salt balances flavors
  • ½ teaspoon black pepper adds spice
  • 1 pinch red pepper flakes for a little heat
  • 3 tablespoons flour thickens the soup
  • 4 medium gold potatoes, cubed nice texture
  • 6 cups chicken broth for a rich base
  • 2 cans white beans, drained and rinsed protein-packed
  • 1 cup heavy cream makes it rich and creamy
  • 1 bunch Tuscan kale, ribs removed and thinly sliced adds greens
  • 2 tablespoons red wine vinegar brightens flavors
For Serving
  • fresh parsley, chives or basil for garnish
  • parmesan cheese for topping
  • black pepper for serving

Method
 

Preparation
  1. Heat a large soup pot or Dutch oven over medium-high heat.
  2. Add the Italian sausage, breaking it up with a spoon as it cooks.
  3. Once browned, remove it to a paper towel-lined plate, leaving 1-2 tablespoons of grease.
  4. Add the onion, carrot, and celery; sauté for 4-6 minutes until softened.
  5. Stir in minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Sauté for another 1 minute.
Cooking
  1. Toss in the flour, stirring to coat the veggies.
  2. Add cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer for 20 minutes.
  3. Stir in drained white beans, Tuscan kale, cream, and the reserved sausage.
  4. Let the kale wilt down. Finish with red wine vinegar and adjust seasoning with salt and pepper, as needed.
Serving
  1. Serve hot, topped with parmesan, fresh herbs, and a side of bread.

Notes

Store leftovers in airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat slowly on medium heat, adding broth or cream as necessary.