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One chilly evening, as I scrolled through my collection of family recipes, I stumbled upon my grandmother’s comforting Italian Sausage and White Bean Soup. The aroma of herbs, spices, and sauteed sausage wafting through the house took me back to my childhood, where Sunday dinners were always a big, cozy affair. The soup was rich and hearty, with creamy white beans, tender kale, and a hint of spice that danced on our taste buds. Each spoonful was like a hug from grandma, and as I watched the soup bubble and steam, memories flowed as freely as the laughter around the table. I knew then that my readers would love this soup just as much as I do. It captures the essence of comfort, coziness, and flavor — perfect for any occasion!
Why You’ll Love This Recipe
- Easy to Make: With straightforward steps, this soup comes together effortlessly, even on a busy weeknight!
- Flavor Explosion: The combination of savory sausage, fresh veggies, and aromatic spices creates a flavor profile that will leave your taste buds singing.
- Healthy Comfort: Packed with protein, fiber, and greens, this soup is as nourishing as it is delicious.
- Crowd-Pleasing: Whether it’s a gathering of family or a casual hangout with friends, this soup is sure to impress.
- Make-Ahead Friend: It tastes even better the next day, so you can prepare it in advance for easy meals!
Ingredients
- 1 lb Italian sausage: Adds hearty flavor and protein; choose mild or spicy based on your preference!
- 1 small sweet onion, diced: Sweetness complements the savory sausage; sauté until soft for the best flavor.
- 3 carrots, peeled and diced: For a pop of color and natural sweetness; use fresh, firm carrots for the best texture.
- 3 stalks celery, diced: Gives a nice crunch and balanced flavor; dice them small for even cooking.
- 4 cloves garlic, minced: Nothing beats the aroma of fresh garlic; be sure to use a good amount for aromatic depth.
- 1 teaspoon poultry seasoning: A delightful mix of herbs that elevates the soup; it adds warmth and complexity.
- 1 teaspoon Italian seasoning: A classic blend to bring out those beloved Italian flavors.
- 1 teaspoon kosher salt: Enhances all the flavors; add it gradually to taste!
- ½ teaspoon black pepper: For a hint of warmth and kick; adjust based on your spice preference.
- Pinch red pepper flakes: Adds a subtle heat; perfect for those who like a little extra zing!
- 3 tablespoons flour: Helps thicken the soup; stir it in with the veggies for a smooth texture.
- 4 gold potatoes, cubed: Creaminess and heartiness come from these; I love the waxy texture of gold potatoes!
- 6 cups chicken broth: The base of our soup; homemade or store-bought works perfectly!
- 2 cans white beans, drained and rinsed: Creamy and protein-packed; use cannellini or great northern beans for the best results.
- 1 cup heavy cream: Adds richness with a luxurious mouthfeel; who doesn’t love creamy soup?
- 1 bunch Tuscan kale, ribs removed and thinly sliced: Nutritious and adds vibrant color; wash well before adding.
- 2 tablespoons red wine vinegar: Brightens up the flavors; a little goes a long way!
- For serving: Fresh parsley, chives, or basil for garnish, plus freshly grated Parmesan cheese and a sprinkle of black pepper.
Full recipe card is below.
How to Make It
Step 1: Brown the Sausage
Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon or spatula as it cooks. The sizzling sound and aroma are so inviting! Once the sausage is browned and cooked through, remove it to a paper towel-lined plate and leave behind 1-2 tablespoons of the grease for flavor.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Sauté them for 4-6 minutes until they soften and become fragrant. The mix of scents will make your kitchen feel like home! Add the minced garlic and spices (poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes) to coat the veggies. Stir for about 60 seconds; allow the spices to ‘bloom’ — it’s like magic!
Step 3: Incorporate Flour and Potatoes
Toss in the flour, stirring to coat the veggies. Then, add the cubed potatoes and chicken broth. Bring everything to a boil, then reduce the heat to simmer. Let it bubble gently for 20 minutes, until the broth thickens and the potatoes are fork-tender.
Step 4: Add Beans, Kale, Cream, and Sausage
Stir in the white beans, Tuscan kale, heavy cream, and the browned sausage. As the kale wilts down, your kitchen will smell heavenly! Cook for another 5 minutes, allowing those flavors to meld together. Finally, stir in the red wine vinegar and adjust seasonings to taste with more salt and black pepper.
Step 5: Serve and Enjoy!
Ladle the soup into bowls, finishing with a sprinkle of fresh herbs, grated Parmesan, and a dash of black pepper. Serve hot with a hunk of crusty bread — indulge in that comforting warmth!
Pro Tips for Success
- Use High-Quality Sausage: The better the sausage, the better the flavor! Look for fresh, locally sourced options if possible.
- Prep Ingredients Ahead: Chop your veggies the night before so you can whip this up in no time.
- Adjust Spice Levels: Taste as you go! You can always add more heat but taking it away is much harder.
- Experiment with Other Greens: If you can’t find Tuscan kale, Swiss chard or spinach can work beautifully!
Flavor Variations
- Swap the Sausage: Try turkey or chicken sausage for a leaner option!
- Add Seasonal Veggies: Throw in zucchini, bell peppers, or even sweet corn for a bite of freshness.
- Herb Options: Fresh thyme or rosemary can also bring new life to this soup; just add them during the sauté stage.
Serving Suggestions
This soup pairs wonderfully with a fresh garden salad or some crusty garlic bread. For drinks, a glass of red wine, such as Chianti, makes for a perfect companion. And don’t forget to present it in a big, cozy bowl — a sprinkle of fresh herbs on top makes all the difference!
Make-Ahead & Storage
You can prep this soup a day in advance! It keeps well in the fridge for up to 3-4 days. Just allow it to cool completely before transferring to an airtight container.
Leftovers
Try using leftover soup as a delicious sauce over pasta or as a filling for a savory pie. The flavors only get better with time!
Freezing
Yes, this soup can be frozen! Portion into freezer-safe containers, leaving some space at the top for expansion. Thaw in the fridge overnight before reheating.
Reheating
For best results, reheat in a skillet over medium heat for even warming. You can also use the microwave in 30-second intervals, stirring in between to maintain creaminess.
FAQs
Can I use different beans?
Absolutely! You can use any white beans you have on hand, such as navy or pinto beans.
Is there a dairy-free option?
Yes! Substitute heavy cream with coconut milk, and skip the cheese for a delicious dairy-free version!
Can I add more vegetables?
Of course! Feel free to add extra veggies such as spinach, bell peppers, or even butternut squash.
How do I make this soup gluten-free?
Just replace the flour with a gluten-free thickening agent like cornstarch!
Final Thoughts
I hope you find as much joy in making this Italian Sausage and White Bean Soup as I do. Every pot tells a story, infused with love, laughter, and the aroma of good food. So gather your loved ones, warm those hearts, and savor every spoonful. Here’s to cozy kitchens, wonderful memories, and delicious meals shared around the table. Happy cooking, friends!
Enjoy this warm hug in a bowl! 🍲❤️
Italian Sausage and White Bean Soup
Ingredients
Method
- Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Once browned and cooked through, remove it to a paper towel-lined plate.
- In the same pot, add the diced onion, carrots, and celery. Sauté for 4-6 minutes until they soften. Then add the minced garlic and spices. Stir for about 60 seconds to allow the spices to ‘bloom’.
- Toss in the flour to coat the veggies. Then add the cubed potatoes and chicken broth. Bring to a boil, then reduce the heat to simmer for 20 minutes, until the broth thickens and potatoes are tender.
- Stir in the white beans, Tuscan kale, heavy cream, and browned sausage. Cook for another 5 minutes. Stir in the red wine vinegar and adjust seasonings to taste.
- Ladle the soup into bowls, finishing with a sprinkle of fresh herbs, grated Parmesan, and a dash of black pepper. Serve hot with crusty bread.