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Italian Sausage & White Bean Soup Recipe

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4.8 from 106 reviews

This Italian Sausage and White Bean Soup is a hearty and comforting dish, perfect for chilly days. It combines flavorful Italian sausage with tender potatoes, creamy white beans, and nutrient-rich Tuscan kale in a thickened, savory broth enhanced with herbs, garlic, and a touch of cream. Finished with a splash of red wine vinegar and fresh herbs, this soup delivers a balanced mix of savory, creamy, and tangy flavors.

Ingredients

Meat and Sausage

  • 1 lb Italian sausage

Vegetables

  • 1 small sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 4 gold potatoes, cubed
  • 1 bunch Tuscan kale, ribs removed and thinly sliced

Seasonings and Spices

  • 1 teaspoon poultry seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Pinch red pepper flakes

Other Ingredients

  • 3 tablespoons flour
  • 6 cups chicken broth
  • 2 cans white beans, drained and rinsed
  • 1 cup heavy cream
  • 2 tablespoons red wine vinegar

For Serving

  • Fresh parsley, chives or basil
  • Parmesan cheese
  • Black pepper
  • Hunk of bread (optional)

Instructions

  1. Cook 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. Once browned and fully cooked, remove to a paper towel-lined plate, leaving 1-2 tablespoons of grease in the pot.
  2. Sauté the vegetables and season: Add the diced onion, carrot, and celery to the pot. Sauté for 4-6 minutes until softened. Add minced garlic, poultry seasoning, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Stir for about 60 seconds to coat the vegetables and bloom the spices.
  3. Thicken and simmer: Sprinkle the flour over the vegetables and stir to coat. Add the cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until the broth thickens and potatoes are fork-tender.
  4. Add beans, kale, cream, and sausage: Stir in the rinsed white beans, sliced Tuscan kale, heavy cream, and cooked sausage. Allow the kale to wilt down in the hot soup.
  5. Finish the soup: Stir in red wine vinegar. Adjust seasoning with additional black pepper or salt as needed.
  6. Serve: Ladle soup into bowls and top with fresh parsley, chives or basil, grated Parmesan cheese, and freshly ground black pepper. Serve with bread if desired.

Notes

  • Use spicy or sweet Italian sausage depending on your preference.
  • Rinsing the white beans reduces excess sodium.
  • If Tuscan kale is unavailable, substitute with curly kale or Swiss chard.
  • To make the soup lighter, substitute half-and-half for heavy cream or omit the cream entirely.
  • Red wine vinegar adds brightness; if unavailable, lemon juice can be a substitute.
  • This soup stores well and flavors develop more after resting; refrigerate leftovers up to 3 days.

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