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Italian Sausage and White Bean Soup

This cozy soup features hearty Italian sausage, creamy white beans, fresh kale, and a medley of spices, making it the perfect dish for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the soup base
  • 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 pieces 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 pieces 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!
  • to taste fresh parsley, chives, or basil for garnish Plus freshly grated Parmesan cheese and a sprinkle of black pepper.

Method
 

Preparation
  1. 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.
  2. 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’.
  3. 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.
  4. 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.
  5. 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.

Notes

For best results, use high-quality sausage and consider prepping ingredients ahead to save time.