Servings: 6 | Total Time: 40-45 minutes | Difficulty: Easy
This hearty, flavorful sausage and white bean soup is the perfect meal for any season. Packed with protein and fiber, it’s a comforting dish that warms you from the inside out. Whether made on the stovetop, in an Instant Pot, or slow cooker, this soup is versatile and easy to prepare. With a rich blend of sausage, vegetables, and kale in a creamy broth, it’s a meal your whole family will love.
Look at the Recipe
- Taste: Savory, hearty, with a slight kick from the red pepper flakes.
- Texture: Creamy broth with tender vegetables and perfectly cooked sausage.
- Appeal: Hearty, filling, and nourishing, this soup is perfect for chilly nights or anytime you need comfort in a bowl.
Ingredients Needed
For the Soup:
- 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
- 1/2 teaspoon black pepper
- Pinch of 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
How to Make Our Sausage and White Bean Soup
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Brown 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 as it cooks. Once browned and fully cooked, remove it to a paper towel-lined plate, leaving behind 1-2 tablespoons of grease. -
Sauté Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté for 4-6 minutes until softened. Add garlic, poultry seasoning, Italian seasoning, salt, pepper, and red pepper flakes. Stir well and cook for another minute to let the spices bloom. -
Thicken the Soup:
Toss in the flour and stir to coat the vegetables. Add the cubed potatoes and chicken broth, bringing it to a boil. Once boiling, reduce the heat and let the soup simmer for 20 minutes, until the broth thickens and the potatoes are tender. -
Finish the Soup:
Stir in the white beans, Tuscan kale, heavy cream, and sausage. Let the kale wilt down, then finish the soup with red wine vinegar. Taste and adjust seasoning with extra salt and pepper, if needed. -
Serve:
Serve hot, garnished with fresh herbs, Parmesan cheese, and a dash of black pepper. Enjoy with a hunk of crusty bread!
Storage & Serving Suggestions
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Storage:
Store leftover soup in an airtight container in the refrigerator for up to 3 days. -
Reheating:
Reheat gently on the stovetop over low heat, adding a splash of broth or cream if it thickens too much. -
Freezing:
This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the fridge and warm on the stove.
Tips & FAQs
Q: Can I make this soup vegetarian?
A: Yes! Swap the Italian sausage for a plant-based sausage or just use extra beans and vegetables for a vegetarian version.
Q: Can I use another type of greens?
A: Kale works great here, but you can substitute with spinach, Swiss chard, or even collard greens.
Q: Is there a low-carb version of this soup?
A: You can skip the potatoes and use cauliflower florets for a low-carb alternative. It’ll still be hearty and filling!
Q: Can I make this soup ahead of time?
A: Absolutely! The flavors develop even more overnight, making it a great make-ahead option for meal prep.
Enjoy this warm and satisfying soup any time you’re craving something comforting yet nutritious!
