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Italian Sausage and White Bean Soup Recipe

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4 from 11 reviews

This hearty Italian Sausage and White Bean Soup combines savory sausage, tender vegetables, creamy potatoes, and nutritious kale in a flavorful broth. Perfect for a cozy meal, the soup is enriched with cream and finished with red wine vinegar for a balanced, comforting taste.

Ingredients

Sausage and Vegetables

  • 1 lb Italian sausage
  • 1 small sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced

Seasonings and Broth

  • 1 teaspoon poultry seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Pinch red pepper flakes
  • 3 tablespoons flour
  • 6 cups chicken broth

Main Ingredients

  • 4 gold potatoes, cubed
  • 2 cans white beans, drained and rinsed
  • 1 bunch Tuscan kale, ribs removed and thinly sliced
  • 1 cup heavy cream

Finishing Touches

  • 2 tablespoons red wine vinegar
  • For serving: fresh parsley, chives or basil, parmesan cheese, black pepper

Instructions

  1. Cook the Sausage: Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage and break it up with a spoon or spatula as it cooks. Once browned and cooked through, remove the sausage to a paper towel-lined plate, leaving behind 1-2 tablespoons of the grease in the pot.
  2. Sauté Vegetables and Seasonings: Add the diced onion, carrots, and celery to the pot. Sauté for 4-6 minutes until softened. Stir in the minced garlic, poultry seasoning, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Cook for about 60 seconds to bloom the flavors. Toss in the flour and stir to coat the vegetables evenly.
  3. Add Potatoes and Broth, Simmer: Add the cubed potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 20 minutes until the broth thickens slightly and the potatoes are fork-tender.
  4. Combine Remaining Ingredients: Stir in the drained white beans, sliced Tuscan kale, heavy cream, and reserved sausage. Let the kale wilt in the hot soup, then finish by stirring in the red wine vinegar. Adjust seasoning with additional salt and black pepper as needed.
  5. Serve: Ladle the soup into bowls and serve hot, garnished with freshly chopped parsley, chives or basil, grated Parmesan cheese, and additional black pepper. Enjoy with crusty bread on the side.

Notes

  • For a spicier kick, add extra red pepper flakes or a dash of hot sauce.
  • Use low-fat or half-and-half instead of heavy cream for a lighter version.
  • Can be made a day ahead; flavors deepen when reheated.
  • Vegetarian version can be made by swapping sausage with plant-based alternatives and using vegetable broth.
  • Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Find it online: https://cookedbygrace.com/italian-sausage-and-white-bean-soup-recipe/