Italian Sausage and White Bean Soup

Why Make This Recipe

Italian Sausage and White Bean Soup is a cozy and hearty dish that’s perfect for chilly days. The rich flavors from the sausage and the creamy texture from the beans make it a winning combination. Plus, it’s a great way to pack in some vegetables and nutrients from the kale and carrots. This soup is not only filling but also simple to make, making it a fantastic choice for families and busy weeknights.

How to Make Italian Sausage and White Bean Soup

To prepare this flavorful soup, you will first need to brown the Italian sausage in a pot, creating a savory base. After cooking the sausage, you’ll sauté onions, carrots, and celery until they are tender. The addition of garlic and seasonings gives the dish a delightful aroma. Then, flour is added to help thicken the soup. You will incorporate the potatoes and chicken broth next, allowing them to cook until the potatoes are soft. Finally, the white beans, kale, cream, and sausage are stirred in to create a rich and satisfying soup.

Ingredients

• 1 lb Italian sausage
• 1 small sweet onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Pinch red pepper flakes
• 3 tablespoons flour
• 4 gold potatoes, cubed
• 6 cups chicken broth
• 2 cans white beans, drained and rinsed
• 1 cup heavy cream
• 1 bunch Tuscan kale, ribs removed and thinly sliced
• 2 tablespoons red wine vinegar
• For serving: fresh parsley, chives or basil, parmesan cheese, black pepper

Directions

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 the sausage is browned and fully cooked, remove it to a paper towel-lined plate and leave 1-2 tablespoons of grease in the pot.
3. Add the onion, carrots, and celery to the pot, sautéing for 4-6 minutes until softened.
4. Stir in the minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for about 60 seconds to let the flavors blend.
5. Toss in the flour, stirring to coat the vegetables.
6. Add the cubed potatoes and chicken broth, bringing it to a boil. Reduce heat to a simmer and cook for 20 minutes until the broth thickens and potatoes are fork-tender.
7. Stir in the white beans, Tuscan kale, heavy cream, and the cooked sausage. Let the kale wilt down.
8. Finish the soup with red wine vinegar and adjust the seasoning to taste with salt and black pepper.
9. Serve hot with parmesan cheese, fresh herbs, and a piece of bread.

How to Serve Italian Sausage and White Bean Soup

Serve this soup hot in bowls, topped with some freshly grated parmesan cheese and a sprinkle of fresh herbs like parsley, chives, or basil. A piece of crusty bread on the side is perfect for dipping!

How to Store Italian Sausage and White Bean Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if it becomes too thick.

Tips to Make Italian Sausage and White Bean Soup

• For extra flavor, choose spicy Italian sausage.
• You can add other vegetables like spinach or bell peppers for added nutrition.
• If you prefer a thicker soup, mash some of the beans with a fork before adding them to the soup.

Variation

You can make this soup vegetarian by using plant-based sausage or skipping the meat altogether. Use vegetable broth instead of chicken broth, and feel free to add more vegetables of your choice.

FAQs

Can I freeze Italian Sausage and White Bean Soup?
Yes, you can freeze the soup. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months.

Can I use other beans?
Yes! You can use any type of beans you like, such as cannellini or navy beans.

Is this soup healthy?
Yes, this soup is packed with protein from the sausage and beans, and includes plenty of vegetables, making it a hearty and nutritious meal.

Italian Sausage and White Bean Soup

A cozy and hearty soup packed with the rich flavors of Italian sausage, creamy white beans, and nutritious vegetables, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb Italian sausage Choose spicy Italian sausage for extra flavor.
• 1 small sweet onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Pinch red pepper flakes
• 3 tablespoons flour Helps thicken the soup.
• 4 gold potatoes, cubed
• 6 cups chicken broth
• 2 cans white beans, drained and rinsed
• 1 cup heavy cream
• 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 Freshly grated.
• Black pepper To taste.

Method

 

Preparation

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 the sausage is browned and fully cooked, remove it to a paper towel-lined plate and leave 1-2 tablespoons of grease in the pot.
3. Add the onion, carrots, and celery to the pot, sautéing for 4-6 minutes until softened.
4. Stir in the minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for about 60 seconds to let the flavors blend.
5. Toss in the flour, stirring to coat the vegetables.

Cooking

1. Add the cubed potatoes and chicken broth, bringing it to a boil. Reduce heat to a simmer and cook for 20 minutes until the broth thickens and potatoes are fork-tender.
2. Stir in the white beans, Tuscan kale, heavy cream, and the cooked sausage. Let the kale wilt down.
3. Finish the soup with red wine vinegar and adjust the seasoning to taste with salt and black pepper.

Serving

1. Serve hot with parmesan cheese, fresh herbs, and a piece of bread.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if it becomes too thick. For variation, make this soup vegetarian by using plant-based sausage or skipping the meat altogether and using vegetable broth.